Cajun Chicken and Seafood Gumbo Recipe

Cajun Chicken and Seafood Gumbo

Description:
Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: "gombo." This recipe adds file powder , just as the Choctaw seasoned their stew; you can find file powder at many grocery stores


Date Added:	June 9, 2008
Category:	Soups, Gumbos, & Chili

Ingredients:

1/2 cup vegetable oil
1/2 cup flour
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, minced
1 quart chicken broth (canned or from bouillon)
2 cups water
2 cups fresh or canned tomatoes
2 cups sliced okra (fresh or frozen)
2 cups diced cooked chicken breast
Salt and pepper, to taste
1 cup peeled, cooked shrimp (bite-size pieces)
6 crab claws
2 tablespoons file powder
6 cups cooked white rice

Directions:

In a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.
Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil; reduce to simmer.
Cook 2 to 3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving.
Serve over white rice.

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