McGumbo

​Gumbo is a classic soup with Louisiana roots. It's rich and hearty, add a nice crusty bread and it's perfect for dinner. This is my recipe so of course it's 'McGumbo' 😅

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Ingredients

• ¼ c canola oil
• ¼ c all-purpose flour
• ¾ c diced celery (3-4 ribs)
• ¾ c diced onion (about 1 large onion)
• ¾ c diced green bell pepper (1 large pepper)
• 4 c chicken broth
• 1 Tbs minced garlic (about 3 cloves)
• 1 Tbs creole seasoning
• 2 Tbs file powder, if desired*
• 2 lbs chicken cut into 1 to ½ inch cubes (breast, thigh, or both)
• OR 2 lbs frozen cooked shrimp, thaw and remove tails
• OR 1 lb chicken and 1 lb shrimp
• 1 16-oz package frozen okra OR 1 15-oz can okra, drained OR 2-3 c fresh okra, cleaned and cut in ½ inch thick pieces
• 1 15-oz can diced tomatoes OR 2 c fresh diced paste-style tomatoes
• 4 c hot cooked rice (2 c uncooked), made to package instructions - any kind of rice you like

​*in addition to being delicious, okra works as a thickening agent. File powder also works as a thickening agent and a seasoning. I don’t use it because I don’t care for it but do what you like

Directions

• Prep everything. Dice your vegetables, prep garlic and chicken broth, have  your spices ready, and get your chicken/shrimp ready
• In a large heavy bottomed Dutch oven (4-6 quarts), mix the canola oil and flour using a whisk
• Cook over medium to medium-low heat, whisking until the flour browns and the roux thickens. This takes about 15 minutes
• Once you get to a nice thick browned gravy-looking state, add celery, onions, and green pepper. Sauté until they’re sweated and softened, stirring often
• If using chicken - add now and cook, tossing and stirring until nearly done
• Add the chicken broth and mix well
• Add garlic and creole seasoning (and file powder if using). Mix well, let simmer for about 20 minutes
• Add okra and tomatoes. Bring to a low boil, then reduce to a simmer for another 20 minutes
• Begin cooking the rice now
• If using shrimp - add after simmering the second 20 minutes. Spread shrimp over the top of the gumbo and let it heat softly for 20 minutes
• To serve, put a scoop of hot rice into a bowl and top with gumbo. Serve with some good crusty bread

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