Photos: ‘Throw it in the pot’ and serve a feast
Louisiana native Greg Dickinson prepared a chicken and sausage gumbo to feed the staff of L'Espalier, where he is manager.
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
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Dickinson started by searing chicken dark meat.
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Next he added Italian pork sausage (Cajun andouille sausage is hard to find in New England).
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Removing the meat, he added flour and olive oil to the fat.
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While keeping an eye on the roux as it browned to the perfect color, he chopped celery (and onions and green bell peppers).
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He added the vegetables to the roux.
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Next he added spices, including bay leaf and dried thyme.
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
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Next he added spices, including bay leaf and dried thyme.
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
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Lastly, Dickinson added water before leaving the gumbo to cook for more than three hours.
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Gumbo connoisseur Dickinson at L’Espalier, where he served gumbo to fellow employees before the New Orleans-hosted Super Bowl.
ARAM BOGHOSIAN FOR THE BOSTON GLOBE
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