Cajun Chicken and Seafood Gumbo2013-01-06
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
- 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
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.
Average Member Rating
(0 / 5)
1 people rated this recipe