Lengua & Andouille Gumbo
The first time I enjoyed authentic gumbo was in New Orleans at Mr. B’s restaurant and since then, I have been an aficionado, of NOLA gumbo. I purchased the cookbook “New Orleans Classic Gumbos & Soups” authored by Kit Wohl, 2011. It’s a book of recipes from favorite New Orleans restaurants with a diverse compilation of amazing recipes.
Most of the great Louisiana gumbos were created in home kitchens, yet the New Orleans chefs continuously refine these classic recipes. These chefs start their gumbo in the classic way. Roux, onion, celery and bell pepper. After that, what is in the kitchen; ingredients such as duck, chicken, turkey, quail, shrimp, oysters, crawfish, sausage, turkey, pork, and alligator. Me, I’m making mine with lengua (beef tongue).
Lengua is not just for tacos; it’s great with sauces. After preparing several gumbos from this book, the rich flavors seemed compatible with beef tongue and food flavors of native Mexican staples; poblanos, serrano chile, oregano, tomatillo.
Beef tongue is most popular with Mexican, Jewish and Japanese ethnicities. I learned that more than 90% of the US beef tongue is exported to Mexico and Japan.
Ingredients
Tongue
1 beef tongue (about 3 lbs)
½ large onion
2 bay leaves
2 whole cloves
2 berries whole allspice
2 berries juniper (optional)
3-4 cloves garlic
1 tablespoon salt
Gumbo
1 cup flour
1 cup vegetable oil
2 cups onion chopped
1 cup celery chopped
1 ½ cups chile Poblano, chopped
1 tablespoon garlic minced
1 – 2 serrano chile finely diced
2 quarts chicken stock
½ lb fresh tomatillos quartered
1 tablespoon fresh oregano, chopped
1 tablespoon Creole seasoning
1 lb andouille sausage sliced crosswise 1/2-inch thick
1 lb cooked tongue
Beef tongue preparation
In a large pot, place the tongue and all the seasoning listed above. Add enough water to cover the tongue, bring it to a boil and simmer for 2 hours 45 minutes. Remove the tongue allow it to cool some and peel off the white coating and set aside. When the tongue is cool enough to handle, trim the back end and set that aside for taco meat. From the tip to back, slice 1 pound of tongue in ¼ inch thick slices. Lightly oil a non-stick pan and pan fry the slices to caramelize them. Cut into ½ inch strips and set aside.
Gumbo preparation
Prepare a dark-mahogany-colored roux. In a large Dutch oven, heat the vegetable oil over medium-high heat. Gradually add flour, stir the mixture constantly using a wire whisk, about 1 hour, until you have a dark-mahogany-colored roux. Add onion, poblano pepper, celery, garlic and serrano chile. Sauté 5 minutes or until vegetables are wilted. Add the garlic, oregano, sausage and sauté for 3 minutes. Add chicken stock, one ladle at a time, stirring constantly, until all is incorporated. Add tomatillos, creole seasoning and bring to a boil, reduce heat and simmer 1½ hours. Season with salt and pepper, add tongue slices and simmer 15 minutes. Adjust seasoning with salt and pepper. Serve with rice.
Notes
You can find fresh beef tongue in Hispanic butcher shops, ask for lengua. You can prepare the roux ahead of time. If the roux stands for an appreciable amount of time before it’s used, and the oil separates and floats to the top, simply pour off the oil. Louisiana / cajun Andouille is smoked and doesn’t need cooking. Some say that cooking improves the flavor. Use the remaining tongue for sandwiches or dice for tacos.
Buen Provecho
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