Boucané Gombo

Boucané Gombo is a traditional dish originating from the rich culinary heritage of the Creole and Cajun cultures, which blend African, French, Spanish, and Native American influences. This dish is a delightful marriage of smoked meats and seafood simmered slowly with the quintessential Southern vegetable—okra, resulting in a thick, hearty stew that encapsulates the vibrant, soulful flavors of Louisiana. The use of boucané, which refers to smoked meat, typically pork, and gombo or okra, gives the dish its unique character and name.

Ingredients

• Boucané (smoked pork) - 1 pound, diced
• Okra - 1 pound, sliced
• Shrimp - 1 pound, peeled and deveined
• Onion - 1 large, chopped
• Green bell pepper - 1, chopped
• Celery - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Canned tomatoes - 1 can (14 ounces)
• Chicken stock - 4 cups
• Bay leaf - 2
• Dried thyme - 1 teaspoon
• Bay seasoning - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Filé powder - 1 tablespoon (optional)
• Long grain rice - 2 cups, cooked

Preparation and Cooking Process

Step 1: Preparation of Ingredients

Begin by preparing all the necessary ingredients. This involves dicing the boucané, slicing the okra, peeling and deveining the shrimp, and chopping the onion, green bell pepper, and celery. Mince the garlic cloves.

Step 2: Sauté the Holy Trinity

Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Sauté until the vegetables are soft and the onion becomes translucent.

Step 3: Cook the Boucané

Add the diced boucané to the pot. Cook until it is nicely browned and its smoky aroma starts filling the kitchen.

Step 4: Add the Rest of the Ingredients

Stir in the garlic and cook for an additional minute. Add the canned tomatoes, okra, chicken stock, bay leaves, dried thyme, and bay seasoning. Season with salt and black pepper to taste.

Step 5: Simmer the Gombo

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow it to simmer for about 45 minutes, stirring occasionally. This will allow the flavors to meld together and the okra to thicken the sauce naturally.

Step 6: Add the Shrimp

Once the stew has thickened, add the prepared shrimp. Continue to cook for about another 10 minutes, or until the shrimp are pink and tender.

Step 7: Final Touches

If desired, dust with a tablespoon of filé powder to enhance the dish's flavor and further thicken the stew.

Serve the Boucané Gombo hot over a bed of cooked long grain rice.

Enjoying Boucané Gombo

Enjoy Boucané Gombo as a hearty meal best shared with family and friends. The complex layers of smoky, spicy, and savory flavors are perfectly balanced by the comforting texture of the rice. Pair this dish with a refreshing glass of iced tea or a chilled beer to complement its bold taste. Bon appétit!