Potato Gumbo

Name: Potato Gumbo
Ingredients: 14 cup extra virgin olive oil; 1 white onion, diced; 2 garlic cloves, finely chopped; 2 stalks celery, diced; 1 bunch swiss chard, coarsely chopped, leaves and stems separated; 1 bell pepper, seeded and diced; 14 cup flour; 2 bay leaves; 2 cups chicken stock; 2 cups water; 2 lbs white potatoes, peeled and quartered; salt, black pepper and cayenne pepper to taste

12 ingredients

9 steps

Ingredients

14 cup extra virgin olive oil
1 white onion, diced
2 garlic cloves, finely chopped
2 stalks celery, diced
1 bunch swiss chard, coarsely chopped, leaves and stems separated
1 bell pepper, seeded and diced
14 cup flour
2 bay leaves
2 cups chicken stock
2 cups water
2 lbs white potatoes, peeled and quartered
salt, black pepper and cayenne pepper to taste

Directions

1

Add the onions and garlic to a coated high-sided saute pan over medium heat and saute until golden brown.
2

Mix in celery, Swiss chard stems, and bell pepper.
3

Saute until tender.
4

Heat the 1/4 cup oil in the same saute pan, stir in flour and bay leaves.
5

Stir with a wooden to form a paste.
6

Cook until the flour becomes a nutty brown color.
7

Stir in chicken stock, water, and cayenne.
8

Add the potatoes and cook on medium heat about 30 minutes until the potatoes are tender and the liquid thickens.
9

Add the Swiss chard leaves, season with salt, and pepper, and cook until the leaves are wilted.