Recipe: Poppy Tooker's "Diaspora Gumbo"

Along with New Orleans essentials--red beans and rice and jambalaya--Diaspora Gumbo was designed as a formula wherein you'd "pick your diaspora by choosing from the following foods, depending on personal preference and availability to obtain ingredients in your evacuation site."

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

Use any combination of the following ingredients depending on your personal preference and your evacuation site:
    • 4 gumbo crabs (can be purchased frozen in 1-pound packages)
    • 2 pounds shrimp
    • 1 pound smoked sausage (andouille or kielbasa), sliced and browned
    • 1 pint oysters
    • 2 cups chicken meat
    • 1 bunch green onions, thinly sliced
    • Salt and pepper
    • Hot sauce
    • Sprinkle of filé powder
    • Hot cooked rice (1/4 cup per serving)

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

In a 10- or 12-quart Dutch oven-type pot, make a dark roux by combining 1/2 cup oil with flour and cooking until the mixture is the color of milk chocolate. Add onion and stir together; cook until the 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 diaspora ingredients (except raw shrimp and raw oysters, which must be added in the last 5 minutes before serving).

Bring to a boil, 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 filé powder stirred in if desired.

Presented by

Justin Vogt is a freelance journalist living in New Orleans. More

Justin Vogt is a freelance journalist living in New Orleans. More of his work can be found at his Web site.

Adults Who Live In Treehouses

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

The Best 71-Second Animation You'll Watch Today

A rock monster tries to save a village from destruction.

Video

The Case for Napping at Work

Most Americans don't get enough sleep. More and more employers are trying to help address that.

Video

A Four-Dimensional Tour of Boston

In this groundbreaking video, time moves at multiple speeds within a single frame.

Video

Who Made Pop Music So Repetitive? You Did.

If pop music is too homogenous, that's because listeners want it that way.

Video

Stunning GoPro Footage of a Wildfire

In the field with America’s elite Native American firefighting crew

More in Health

Just In