A rich, dark-roux stew of chicken, shrimp, and crab over rice, thickened with okra and seasoned with the holy trinity and filé powder.
Ingredients
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1/2 cup vegetable oil
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1/2 cup all-purpose flour
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1 large onion, diced
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2 celery stalks, diced
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1 green bell pepper, diced
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4 cloves garlic, minced
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1 lb boneless chicken thighs, cubed
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1 lb shrimp, peeled
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1 lb crab meat
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2 cups sliced okra
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6 cups chicken stock
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14 oz can diced tomatoes
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2 bay leaves
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1 tsp cayenne
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1 tsp filé powder
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4 cups cooked white rice
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Salt and pepper
Instructions
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1
Make a dark roux: whisk oil and flour in a heavy pot over medium heat, stirring constantly for 30-40 min until deep chocolate brown.
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2
Add onion, celery, and bell pepper to the roux. Cook 5 min until softened. Add garlic, cook 1 min.
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3
Add chicken stock, tomatoes, bay leaves, and cayenne. Bring to a boil, then simmer.
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4
Add chicken and okra. Simmer 30 min until chicken is cooked through.
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5
Add shrimp and crab, cook 5 min until shrimp are pink. Remove from heat, stir in filé powder.
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6
Serve over steamed white rice in deep bowls.
Did You Know?
The word "gumbo" comes from the West African Bantu word "ki ngombo," meaning okra — revealing the dish's deep African roots.