Potato Gumbo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 58
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 32
- Sodium
- 1682
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1/4 cup, plus 1 tablespoon vegetable oil
1 medium white onion, diced
2 cloves garlic, finely chopped
6 slices smoked bacon, cut into large dice
2 stalks celery, diced
1 bunch Swiss chard, coarsely chopped, leaves and stems separated
1 large green bell pepper, seeded and diced
1/4 cup flour
2 bay leaves
2 cups chicken stock
2 cups water
Pinch cayenne
2 pounds white potatoes, peeled and quartered
Salt and freshly ground black pepper
Directions
- For the potato gumbo:
- Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
- Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
- Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
- Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
- Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
- Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
- Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.