Cajun Chicken and Seafood Gumbo

2013-01-06
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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

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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve over white rice.

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