3/4 cup Canola Oil
1 cup All-Purpose Flour
1 Yellow Onion, diced
2 Celery Stalks, diced
1 Green Bell Pepper, cored and diced
4 Garlic Cloves, minced
1 15-ounce Can Tomato Puree
2 quarts Shrimp Stock
2 quarts Chicken Stock
1 ½ teaspoons Cayenne Pepper
1 ½ teaspoons Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Dried or Fresh Thyme Leaves
3 Bay Leaves
2 tablespoons Kosher Salt
1 tablespoon Freshly Ground Black Pepper
1 pound Okra, fresh or frozen and thawed, cut into ¼-inch slices and roasted (see Note)
1 ½ pounds Chicken Breast and Thighs, cut into large dice, roasted in oven
½ pound Zummos Sausage, sliced into half moons (andouille sausage)
½ pounds Blue Crab, cleaned and cut into large pieces
6 dashes Hot Sauce, such as Crystal or Louisiana, plus more for serving
2 tablespoons Ground Gumbo File, plus more for serving
1 pound Large Shrimp 16/20, peeled & deveined
3 Green Onions, ends trimmed, sliced, plus more for garnish
1 cup Fresh Flat-Leaf Parsley, chopped, plus more for garnish
Cooked Jasmine Rice, for serving
Okra | Roasting the okra first dries it out a bit so it does not become slimy in the gumbo. To do so, arrange the okra in a single layer on a baking sheet and toss with 2 tablespoons of olive oil. Roast in a preheated 375°F oven for 15 minutes until firm to the touch. Making gumbo is a time-consuming process. It’s best to make your gumbo a day ahead; this will allow all the flavors to marry well.
Make sure to wash your hands, and any surfaces, thoroughly after handling raw meat.
Put a large stock pot over medium heat and add the canola oil. When the oil gets hazy, sprinkle in the flour, a little at a time, and stir constantly to prevent lumps. Cook and stir until the roux is smooth and the color of chocolate, about 15 minutes. Be very careful to keep the roux from scorching and make sure that the roux does not have any specs.
Add the onion, celery, bell pepper, and garlic to the roux. Cook, stirring, until the vegetables are soft, about 10 minutes, and incorporated into the roux. Pour in the tomatoes, both stocks, cayenne, onion powder, garlic powder, paprika, thyme, bay leaves, and salt and pepper, stirring to combine. Bring the mixture to a boil, and then reduce to medium-low heat. Gently simmer, uncovered, for 20 minutes, stirring occasionally— this step brings all the spices together. Make sure to skim oil and white impurities as it cooks.
Add the roasted okra (see Ingredients Notes above).
Add the cooked chicken and sausage, simmer for 25 minutes, stirring here and there.
Taste seasoning and adjust if need be. Add the dashes of hot sauce.
Stir in the crab, cook for 5 minutes, then add the gumbo file, stirring quickly so it doesn’t lump up in sauce.
Add the shrimp, green onions, and parsley. Turn off the heat; the shrimp will be cooked in 5 minutes in hot gumbo.
To serve, ladle the gumbo into shallow bowls and pile a heaping spoonful or two of rice in the center. Garnish with a sprinkle of parsley, green onion, and a pinch of file. Serve with hot sauce and cornbread.
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