LeRoux’s Gumbo

“I am here to do God’s work through food. Through loving and encouraging people. This is my ministry.”

Renauld Porter is on a mission to bring authentic Creole food to the people of Tulsa, Oklahoma. His love for cooking began at just 13 years old, when he decided not to wait for his mom to make food, but to learn on his own. Porter started tinkering with family recipes and quickly realized that he could break the rules and simply cook how he felt. Food became an expression of himself and his family.

“When you touch Creole, you are touching an ancient spoon,” Chef Porter says. This sacred Southern food has a specific way of bringing communities together regardless 
of differences.

Owning a business in the home of Black Wall Street reminds Porter that people can come together for a common goal. "I am not here to be your competition," Porter says about other Black chefs. "We can work together. I am rooting you on."

Porter's restaurant, LeRoux’s Kitchen, was born during the pandemic with a simple mission; to translate love through food.  “I can make people taste love, a hug, a handshake,” said Porter while stirring a simmering pot of gumbo. The conversations that uplift his customers and community are what keep Chef Porter returning to the kitchen. “I am not here to get rich," he says. "I am here to live out my purpose and calling.”

From the kitchen of chef renauld porter

For Renauld, gumbo is a cultural pot. This classic Louisiana recipe creates a flavorful, satisfying meal steeped in history and culture. Get the FULL RECIPE in issue No. 2

LeRoux’s Gumbo

Ingredients

• 3/4 lbs smoked sausage, sliced at a 90-degree angle, then cut in half 
• 2 lbs boneless chicken thighs or chicken breast 
• 1 1/2 lbs shrimp 
• 4 crabs
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 2 1/2 cups of chopped or diced onions
• 2 tbs minced garlic
• 1 cup chopped or diced celery
• 1 1/4 cup poblano pepper 
  
• 9 cups chicken stock
• 3/4 cup chopped green onions
• 1 1/2 tbsp chopped parsley
• 1 1/8 tsp salt
• 1/4 tsp cayenne
• 5 bay leaves
• 1 tbsp Italian seasoning
• White rice for serving

Instructions

1. Grab that beautiful Dutch oven (7qt) or large pot, and cook sausage over medium-high heat until browned, ‘bout 10 minutes, stirring occasionally. Remove and drain on paper towels.
2. Season that chicken like you know better with Slap Ya Momma or Creole seasoning, and add to the fat in the pot.
3. Cook over medium-high heat until well browned, 6 minutes, turning once, sometimes twice. Remove and drain on paper towels. Chop it up and place it back on paper towels or oil.
4. Oh yeah, don’t disturb that flavor in that dutch.
5. Combine 1/2 cup oil and ya flour in the Dutch oven on medium heat. Add a strong tablespoon of flour if you feel it’s too loose.
6. Stir constantly with a wooden spoon over medium-high heat, and make a dark brown roux (looking like chocolate) for around 20 minutes. For the slow and low technique —use medium heat, approximately 30 minutes. 
7. Time for the "Yeah!"
8. Add them onions, celery, garlic, and peppers, and cook for 4 to 5 minutes. Add sausage, salt, cayenne, Slap Ya Momma or Creole seasoning, and bay leaves. Cook for a few minutes. With a lil' whip appeal, add the stock, and cook while stirring until combined.
9. Bring to a boil.
10. Reduce to medium-low, add chicken and simmer for 45 minutes.
11. Skim that excess fat off the top before serving.

▪️ PHOTOS BY hunter brothers

Featured in Issue No. 2

Issue No. 2 is a celebration of Black chefs and food entrepreneurs. Read stories of their triumphs and try personal recipes from the kitchens of James Beard Award-winning chefs.

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