Fighters Only

Issue 147

November 2016

Dinner is served thanks to Daniel Cormier’s delicious gumbo recipe

While most of the world knows Daniel Cormier as the UFC light heavyweight champion and affable Fox Sports analyst, those closest to him also know he’s a hell of a chef.

This summer, ‘DC’s culinary tendencies went viral after he passed around his signature gumbo recipe backstage at UFC on Fox 20 in Chicago. And when a Louisiana native offers up his secrets for Creole cooking you’d be a fool not to take notes.

Cormier may have sung about cake and friend chicken for the World MMA Awards in 2015, but when it comes to switching on the burners he’s got way more game. It might not make the most weight-cut friendly meal, but there are few better ways to indulge once your fight is finished.

Ingredients

6 sausages

4 chicken breasts

250g shrimp

1 onion (chopped)

2 bell peppers (chopped)

2 celery sticks (sliced)

2 garlic bulbs (chopped)

flour

water

salt

black pepper

cayenne pepper

garlic powder

onion powder

creole seasoning

Instructions

1. To make the roux, mix equal parts water and flour and heat in a pan over a warm heat. Stir until it bonds together and turns brown. Then remove from heat and allow it time to set and cool.

2. Put six cups of water into the warm pan and add garlic, onions, bell peppers and celery.

3. Bring to a boil and then simmer.

4. Once vegetables have softened, add sausages and season with salt, black pepper, cayenne pepper, garlic powder, onion powder and creole seasoning.

5. Give it a good mix then add the roux to the mixture.

6. Cover and allow it to simmer for 60 minutes and you will see the roux starting to take.

7. Add the chicken and cook for a further 35 minutes.

8. Add shrimp to the pan and return to the heat.

9. Allow your gumbo to cook until it’s as thick as you like and the chicken and shrimp are well cooked.

Creole Seasoning

Make your own creole seasoning to cut back on the salt. This recipe for the perfect taste of Louisiana comes from Gumbopages.com

2 tbsp onion powder

2 tbsp garlic powder