Author Notes

This recipe had been percolating in my head, and then on my stove, since last May. Leo and I went to the Bayou Boogaloo in New Orleans, and the first night Cyril Neville and Tribe 13 played. They told a story about how after the storm they were displaced to Austin and lived here for three years. They were welcomed by the community and made to feel that they had a home here. After three years, it was time to leave their new friends and family and return to their home in New Orleans, but Austin had found a permanent place in their hearts. They said when they got back to NOLA they realized that Austin had put a little chili in their gumbo. Then they played the song -- recommended listening while cooking this -- Chili In The Gumbo!



This looks like a crazy long ingredient list, but it all comes together really easily one you mise en place. Don't feel overwhelmed! —aargersi

Test Kitchen Notes

This gumbo is fantastic. It wasn't quite as hot as I would have liked, but I like my chili and gumbo fire-breath hot, so I won't hold that against the recipe. Many parts of the dish were so well thought out -- from toasting the flour in large batches (genius) to macerating the dried chilis in the dark beer, and toasting cumin in the fat from andouille. These steps helped load the whole dish with incredible flavor. Will absolutely be keeping this one to make again. Wish I had doubled it! —Omeletta