Chicken Gumbo

There is no dish in Louisiana that is more famous than gumbo. Just like many other foods throughout the United States, each family has their own favorite recipe for gumbo -- adding in or taking out whatever they see fit. This is the version we love and I make it often.

Ingredients

Directions

1. Heat butter or oil in a large pot over medium-high heat and add flour. Cook and stir until mixture is the color of a copper penny -- not a new penny, an old one -- nice and dark.
2. Add onion, celery and peppers. Cook for several minutes until they begin to 'weep' and are fragrant.
3. Add stock slowly while stirring and bring to a boil. Reduce heat and simmer until vegetables are tender -- about 20 minutes.
4. Add all tomato products and simmer for another 10 minutes.
5. Add chicken, sausage, okra and all seasonings except filé powder.
6. Bring to a boil -- reduce heat and simmer 15 minutes.

7. Turn heat off and add filé powder -- stir well, remove bay leaf and serve over cooked rice.

   For Seafood Gumbo: Use 1/2 pound shrimp and 1/2 pound scallops in place of chicken. Add during the last 15 minutes of cooking. Use fish stock if available (otherwise chicken is fine) and replace parsley with chervil and add 2 teaspoons Old Bay Seasoning.

   See more recipes from Anne Coleman (aka Short Order Mom).