Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

February 8, 2011

Chicken and sausage gumbo is on the bar menu, took me about four hours to make it.  A good batch, too, though I had to use red bell peppers instead of green, so it’s a tad sweeter than I prefer.  NO OKRA AND NO GUMBO FILE POWDER!  Both make the stew too mucillagenous for me.  I was offered fried okra at school lunch every day through senior, and my opinion of it hasn’t improved much since then.  A beautiful, mahogany roux is all you need to thicken the gumbo to the perfect degree.

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