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The Saints' Gumbo

Contributed by: NAPSA

Heartwarming Meals For Cold Winter Evenings

(NAPSA) - In the cold winter months, filled with biting winds and fierce snowfalls, there are few things more satisfying than a hearty stew or gumbo that instantly warms your body at first spoonful.

The Saints* Gumbo
Hearty soups and stews are all the more savory when made in an enameled cocotte, like those from Staub. Based in France, Staub has been making its signature cookware since 1892. Select cuts of meat brown to perfection and rich stews slowly swell with flavor in the enameled cocottes, making them the perfect tools to create a warm meal.

Chef Carla Hall, who is known by her fans for coining the phrase "Cooking with Love" on season 5 of Bravo's Top Chef, uses cocottes, like Staub's 4.5-qt. Oval Cocotte, to create delicious stews and gumbos during the chilly winter months. You, too, can "cook with love" with Carla's award-winning "Saints' Gumbo."


  • 1 tablespoon canola oil
  • 1 small onion, small dice
  • 2 teaspoons garlic, minced
  • 1 piece andouille, quartered lengthwise and cut into 1" pieces
  • 1 rib celery, small dice
  • 1 red pepper (or yellow), small dice
  • 1 jalapeno pepper, small dice
  • 1 green pepper, small dice
  • 1 cup collard greens, chiffonade
  • 1 cup boneless chicken thighs, cut into 1" cubes
  • 1 cup medium-size shrimp, tails off and cut into 1/2" pieces
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock
  • 2 tablespoons roux (equal parts butter and flour cooked to medium brown, which may be made ahead and used as needed)
  • Salt and pepper, to season
  • Boiled rice


In a 4.5-qt. Staub Oval Cocotte, heat oil on medium heat.

Add chicken and andouille into cocotte and lightly brown.

Add onion and garlic-allow to sweat for approximately 4 minutes. Season with salt and pepper.

Add in diced celery and peppers. Season using cayenne pepper, thyme and oregano. Cook until soft.

Stir in collard chiffonade. Combine well and continue to stir until wilted. Pour in wine and let reduce.

Pour in chicken stock, then stir in 2 tablespoons roux. Adjust seasoning. Add in shrimp pieces at the last minute, so they do not overcook.

Serve gumbo over boiled rice.

Staub products are available for purchase at www.cookswarehouse. com.



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