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.
- 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.
- Add onion, celery and peppers. Cook for several minutes until they begin to 'weep' and are fragrant.
- Add stock slowly while stirring and bring to a boil. Reduce heat and simmer until vegetables are tender -- about 20 minutes.
- Add all tomato products and simmer for another 10 minutes.
- Add chicken, sausage, okra and all seasonings except filé powder.
- Bring to a boil -- reduce heat and simmer 15 minutes.
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).