Diaspora Gumbo From New Orleans

Andouille sausage serves as a natural way to season Gumbo, Jambalaya, Red Beans and Rice, and other "Fat Tuesday" favorites. Diaspora Gumbo is a Mardi Gras recipe fresh from Poppy Tooker, a native of New Orleans and author of the Crescent City Farmers Market Cookbook (Market Umbrella, 2009). It's called Diaspora Gumbo because it allows you to select a choice of ingredients based on where you are.

If you prefer using your tried-and-true Mardi Gras recipe, adding sausages is an easy way to add a touch of natural smoky flavor or a kick of hot pepper.

In the San Francisco Bay Area, Saag's sausages have been prepared since 1933 using custom spice blends and artisan methods. All of Saag's sausages are fully cooked, and their spicy line includes Atomic Hots, Andouille, Kielbasa, Louisiana Milds and Hots, Ragin' Cajun, all available at Bay Area supermarkets and online at saags.com.

Diaspora Gumbo
Poppy Tooker, Crescent City Farmers Market Cookbook

• 3/4 cup vegetable oil, divided
• 2 pounds okra, thinly sliced 1/8-inch thick
• 1 cup flour
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 1-pound can whole tomatoes
• 2 Tbsp thyme leaves
• 1 bay leaf
• 1 gallon stock (shrimp, chicken or vegetable)
• 1 clove garlic

Use any combination of the following, depending on your personal preference and what's available in your area:

• 4 gumbo crabs
• 2 pounds shrimp
• 1 pound smoked andouille or kielbasa sausage, sliced and browned
• 1 pint oysters
• 2 cups cooked chicken meat

• 1 bunch green onions, thinly sliced
• Salt and freshly ground black pepper, to taste
• Hot sauce, to taste
• File powder
• 3 cups hot cooked rice (1/4 cup per serving)

Cover the bottom of a 10- or 12-inch skillet with oil, approximately 1/4 cup. Heat oil until very hot, and then fry okra in single layers until lightly browned. Reserve.

In a 10- or 12-quart Dutch oven, make a dark roux by combining 1/2 cup oil with the flour and cooking until the mixture is the color of milk chocolate. Add onion and stir together; cook until roux darkens to a bittersweet chocolate brown. Add celery and bell pepper; cook together for 5 minutes on medium-high heat. Add tomatoes, thyme, and bay leaf and continue to cook for another 5 minutes. Add stock, garlic, okra and any combination of the proteins listed (except shrimp and raw oysters, which must be added in the last 5 minutes before serving). Bring to a boil, and then reduce to a simmer. Cover and cook for 45 minutes or so, stirring periodically to be sure there's no sticking. In the last 5 minutes, add raw shrimp or oysters, if desired, along with green onions. Season with salt, pepper, and hot sauce. Serve over rice with a sprinkle of file power stirred in if desired.

Makes 10 to 12 servings.