February 05, 2013
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ARAM BOGHOSIAN FOR THE BOSTON GLOBE
Louisiana native Greg Dickinson prepared a chicken and sausage gumbo to feed the staff of L'Espalier, where he is manager.
Dickinson started by searing chicken dark meat.
Next he added Italian pork sausage (Cajun andouille sausage is hard to find in New England).
Removing the meat, he added flour and olive oil to the fat.
While keeping an eye on the roux as it browned to the perfect color, he chopped celery (and onions and green bell peppers).
He added the vegetables to the roux.
Next he added spices, including bay leaf and dried thyme.
Lastly, Dickinson added water before leaving the gumbo to cook for more than three hours.
Gumbo connoisseur Dickinson at L’Espalier, where he served gumbo to fellow employees before the New Orleans-hosted Super Bowl.
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