gumbo

Yankton Gumbo – A Culinary Delight

Greetings from the Culinary Institute of Yankton (CIOY) pronounced “Chow”.

I made my first bowl of Gumbo Saturday night and after much debate we decided that the texture and flavor profile of mackerel was better suited to the dish than tuna.  Tuna is usually the go to choice because a) it is more delicious b) it is not mackerel and c) it does not come soaked in soybean oil.  In this instance, however, we had to respect the integrity of the dish and go with the mack.

Ingredients:

1 summer sausage beef log

1 pepperoni log

1 packet of mackerel

1/2 bag white rice

1/2 bag spicy refried beans

sweet & sour sauce

gouda cheese

Italian seasoning

garlic powder

minced onion powder

Prep:

Line the bottom of your 3.8qt Tupperware bowl with rice and then the beans.  Quarter the beef log and pepperoni lengthwise (using your plastic knife) and then chop into bite size pieces.  Drain the mackerel and place that along with the mean on top of the rice and beans.  Seasons to flavor with the Italian, garlic powder and minced onion.  Roughly a teaspoon of each.  Add sweet & sour sauce for a touch of sweetness and quarter container of gouda cheese for a creamy consistency.  All of the ingredients are wildly shelf stable to feel free to prep in the late morning, place the Tupperware in your locker at room temp, and workout/read/relax all afternoon and into the night.

After everything is in the bowl, fill up the Tupperware with hot water until it is 1/3 full.  Wrap in a towel to keep warm and let steep for 15 minutes.  Stir and Enjoy.

One of the dog program’s new dogs is from Louisiana so this dish was prepared in homage to her.

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