Recipe:Iowan-Trinidadian Gumbo with Coconut, Green Mango and Corn Crumble

On Bravo Season11 Top Chef episode 2, Chefs were asked to do a gumbo dish. The winning dish for the Quickfire Challenge was a Trinidadian inspired dish by Chef Carrie Mashaney.

The Challenge was to a make a Gumbo Inspired by “your Heritage”. Carrie’s husband is from Trinidad, hence her Trinidadian inspired gumbo.

Iowan-Trinidadian Gumbo with Coconut, Green Mango and Corn Crumble

Ingredients

Gumbo:

3 Tbsp. coconut oil
3 strips bacon, chopped
1/2 onion, chopped
1 small leek, chopped
3 cloves of garlic
1 bunch of collard greens
8 pods of okra, sliced
1 can of coconut milk
1 1/2 quarts chicken stock
1/4 Habanero pepper, minced
1/2 Red pepper, minced
1/2 Jalapeno, minced
1/2 Serrano chili, minced
4 cups of rice
1/2 bunch of cilantro
2 sprigs thyme
Salt, to taste

Pepper Sauce:

3 Habanero peppers
1 green mango, peeled and chopped
3 Tbsp. vinegar
1 Tbsp. dry mustard
1 Tbsp. yellow mustard
1 Tbsp. olive oil
Salt, to taste

Corn Crumble

Directions

To make gumbo:

1. Sauté bacon, onion, leeks and garlic in coconut oil until dark brown. Add thyme and peppers, and sweat.
2. Add coconut milk, collard greens and chicken stock. Cook until collards are very tender. Add okra and cilantro. Cook until it becomes thickened.
3. Add spinach and cook until it is wilted. Adjust salt as needed.
4. Put everything in a blender and blend until smooth.

To make the pepper sauce:

1. Place all ingredients in a blender and blend till smooth.

 

 

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