Vidalia Onion Gumbo with Potato Salad – Alon Shaya

Ingredients for 6-8 Servings

1. Yield: 8 Servings

   Ingredients for Gumbo

   • 1/2 cup all-purpose flour

   • 6 Vidalia onions (about 8 cups), medium diced

   • 3 fresh bay leaves (or 2 dried)

   • 2 tsp fresh thyme leaves, chopped

   • 1 tbsp paprika

   • 1/2 tsp cayenne pepper

   • 1/2 tsp ground black pepper

   • 1 tsp celery salt

   • 1 tsp garlic powder

   • 4 cups chicken broth

   • 2 tsp Tabasco

   • 1 tbsp Worcestershire sauce

   • 2 tsp apple cider vinegar

   • 2 tsp kosher salt

   • 6-8 tsp file powder

   Ingredients for Vidalia Onion Potato Salad

   • 1 ½ lbs baby red potatoes

   • 3 quarts water

   • 1/4 cup extra virgin olive oil

   • 2 Vidalia onions (about 2 cups), diced small

   • 1 tbsp minced ginger

   • 1/2 cup celery, diced small

   • 1/2 tbsp thyme leaves, chopped

   • 2 hard-boiled eggs, peeled and chopped

   • 1/2 cup Gherkin pickles, chopped

   • 1/3 cup parsley, chopped

   • 1 tbsp kosher salt

   • 1 tsp Tabasco

   • 2 tbsp whole grain mustard

   • 1/2 cup mayonnaise

   • 1 tsp apple cider vinegar

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   Method for Gumbo

   1. In a Dutch oven or thick-bottomed pot over medium heat, add canola oil and heat. Pat the chicken thighs dry with a paper towel, placing them skin-side down in the oil. Cook in batches until golden brown, about 8-10 minutes per batch. Flip and cook for 3 more minutes. Remove the chicken and set aside.

   2. Reduce heat to medium-low and add flour to the pot to make the roux. Stir constantly with a wooden spoon or flat spatula for 30-35 minutes until the roux is the color of melted dark chocolate. Patience is key for depth of flavor.

   3. Add the diced Vidalia onions to the roux and stir for 15 minutes until the onions soften.

   4. Stir in thyme, paprika, black pepper, celery salt, and garlic powder for 1-2 minutes.

   5. Add chicken broth, reduce heat to low, and simmer for 1 hour or until the chicken is tender and falls off the bone.

   6. Season the gumbo with Tabasco, Worcestershire sauce, apple cider vinegar, and kosher salt.

   7. Serve the gumbo in bowls with a scoop of Vidalia onion potato salad and a sprinkle of file powder on top.

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   Method for Vidalia Onion Potato Salad

   1. Bring a large pot of water to a simmer and cook the baby red potatoes for about 15 minutes, or until tender. Drain and let cool. Cut into quarters.

   2. In a large bowl, combine the cooled potatoes with the Vidalia onions, ginger, celery, thyme, hard-boiled eggs, Gherkin pickles, parsley, salt, Tabasco, whole grain mustard, mayonnaise, and apple cider vinegar. Stir until well mixed.