Chicken Gumbo

By Anne Coleman

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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.

Hands-On Time: 10 minutes
Ready In: 1 hour
Yield: 8 - 10 servings

1/2 cup butter or oil
1/2 cup flour
1 large onion - medium dice
4 stalks celery - medium dice
2 large green peppers - medium dice
1 red pepper - medium dice
1 yellow pepper - medium dice
8 cups chicken stock
1 cup tomato puree
4 tomatoes concasse (peeled, seeded and diced)
2 cups okra cut in 1-inch slices
1 pound boneless, skinless chicken (breast or thigh) cooked and diced
1/2 pound Andouille or smoked sausage - diced (the sausage is optional -- but very Cajun!)
2 cloves garlic - minced
1/2 Tablespoon dried basil
1/2 Tablespoon dried oregano
1/2 Tablespoon dried thyme
1 teaspoon Cayenne pepper
1/2 Tablespoon filé powder (ground sassafras leaves)
1 Tablespoon dried parsley
1 bay leaf
cooked rice for serving

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.