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Chef Marwin’s “African Gumbo”
Marwin Brown
Ingredients
2 tablespoons olive oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper chopped
1 green chili (jalapeno, Serrano, or poblano), seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups homemade chicken stock (I use chicken backs, whole peppercorns, celery, onions, carrots, bay leaves, fresh basil, and fresh thyme but feel free to use store bought low-sodium chicken broth)
1 can chickpeas, rinsed and drained
1 cup diced canned tomatoes (low sodium or no salt added)
1 tbsp mild curry powder
½ tbsp ground cumin
½ tsp ground cardamom
1/2 teaspoon salt
Freshly ground black pepper, to taste
½ can coconut milk
1 cup cooked Near East pearl couscous (located in rice aisle at local grocery store)
2 tablespoons chopped fresh cilantro
½ lbs turkey andouille sausage (chopped)
¼ lbs crawfish (feel free to substitute shrimp)

Preparation

Make Stock
Bring water to a boil with all ingredients. Reduce heat to medium and let simmer for about 30 minutes. Strain and put stock aside.

Sausage
Brown the Sausage, pour off the fat and set aside sausage.

Sauté Vegetables
Heat pot and sauté veggies in olive oil.

Bringing It Together
Add the stock, seasonings, tomatoes, chickpeas, okra, and sausage together in pot. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add crawfish and cilantro in for the last 15 minutes of cooking so that you don't over cook it.

Cook couscous according to directions on box

Serve gumbo on top of couscous immediately (Serves 4)