Food Network Magazine - (10)October 2020

3 tablespoons vegetable oil

½ cup diced celery

½ cup diced red onion

½ cup diced red peppers

4 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 ounces ground chorizo

1 (14-ounce) can crushed tomatoes

12 ounces fresh okra, diced small

1 tablespoon smoked paprika

1 tablespoon filé powder

1 teaspoon cayenne pepper

2 cups fish stock

2 cups chicken stock

2 tablespoons apple cider vinegar

1 pound large shrimp, peeled and

deveined

8 ounces smoked andouille sausage,

sliced ¼ inch thick

6 cups cooked rice, for serving

Chopped scallions, for serving

Chopped fresh parsley, for serving

1.Heat the vegetable oil in a large saucepan

or Dutch oven set over medium-high heat.

When the oil shimmers, add the celery,

onion, peppers, garlic, salt and pepper and

cook, stirring frequently, until the onion

is translucent, 3 to 4 minutes. Add the

chorizo and cook for 4 to 5 minutes, stirring

frequently. Add the tomatoes, okra,

paprika, filé powder and cayenne and

continue cooking for 4 to 5 minutes, stirring

frequently. Add the stocks and vinegar and

bring to a simmer. Decrease the heat to

low, cover and cook for 20 to 25 minutes,

stirring occasionally. The filé powder, which

is made by grinding sassafras leaves, will

thicken the stew.

2. Add the shrimp and andouille and
   stir to combine. Continue to cook for
   4 to 5 minutes, until the shrimp are just
   cooked through. Serve the gumbo over rice,
   topped with scallions and parsley.

LEAH CHASE GUMBO ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 to 8

arcus Samuelsson worked on his newest

cookbook, The Rise, for four years, but the

project has really been hundreds of years in

the making. “When I started this cookbook, I thought, ‘How

can we showcase Black excellence in terms of cooking and

contributions to American food?’ ” says the renowned chef

and restaurateur. “I’ve known so many incredible African

American chefs and sometimes I feel like they haven’t gotten

the opportunity to shine.” To highlight the diversity of Black

cuisine, he developed recipes inspired by dozens of chefs,

writers and activists from the past and present, including

his mentor, legendary New Orleans–based chef Leah Chase.

“She lived through segregation and Hurricane Katrina and

just kept cooking,” Marcus says. Before she passed away

in 2019, Leah made Creole staples for presidents Barack

Obama and George W. Bush. Marcus’s take on her gumbo

has a few twists, but the sentiment is the same. “I don’t

know any other dish that’s so tied to a city,” he says.

.

Find this and other

inspiring recipes

in The Rise: Black

Cooks and the Soul

of American Food

($38, Little, Brown

and Company).

Leah Chase, known as the

Queen of Creole Cuisine,

was Marcus’s mentor for

more than 20 years.

OCTOBER 2020 ●FOOD NETWORK MAGAZINE 83

weekend

cooking

EXCERPTED FROM

THE RISE: BLACK COOKS AND THE SOUL OF AMERICAN FOOD.

COPYRIGHT © 2020 BY MARCUS SAMUELSSON. USED WITH

PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND COMPANY. NEW YORK, NY. ALL RIGHTS RESERVED. PHOTOS: ANGIE MOSIER.

m

This stew tastes '' even better

the next day because all of the

ingredients have sat together

''