Edible Art: Sisko’s Speedy Gumbo

When your grandfather owns a Cajun restaurant and your father throws dinner parties for inter-planetary diplomats, you pick up cooking skills useful for any situation. If you only have an hour to impress your guests, try Jake Sisko’s Speedy Gumbo.

Sisko’s Speedy Gumbo

4 cups chicken broth
3 cups shredded rotisserie chicken
2 cups precooked andouille sausage, cut into coins
2 cups frozen okra
4 tbsp butter
½ cup flour
2 red bell peppers, seeded and diced
1 green bell pepper, seeded and diced
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and chopped
2 tsp dried oregano
1 tsp cayenne pepper

Heat the butter in a dutch oven over medium-high heat.

Sprinkle the flour on top. Cook for 30 seconds, then whisk everything together until it’s as smooth as one of O’Brien’s stories.

To make a roux that would do grandpa proud, keep whisking and cooking until the flour turns brown and is free from lumps. Be patient. It’ll take at least 5-7 minutes.

Once the roux matches your coffee complexion, pour in the broth and keep whisking until everything is as silky as one of Gul Dukat’s dresses. Bring the mix to a boil.

Dump everything else in the pot. Mix well and cook uncovered for 10-12 minutes, or until the vegetables are crisp-tender, the meat is cooked through, and the sauce is slightly reduced.

Serve over cooked rice with a side of Quark’s second best replicated cornbread.

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