- Serves: 4 – 6
- Preparation Time: 30 minutes
- Total Cooking time: 45 minutes
Alright you Cajun food fans out there, this recipe is for you, Gumbo is probably one of the first things that come to mind when you mention Cajun cooking which is a wonderful fusion of French, Spanish, African and West Indian cuisines. Interestingly, the word gumbo seems to stem from either the African word for okra “gombo” or the native American word for sassafras “kombo”- (both are ingredients in classic gumbo), though no one is certain which it is for sure. This thick, hearty and spicy stew is perfect for outdoor picnics and barbecues.
|1||lbs||boneless skinless chicken breasts cut into 1″ pieces|
|12||oz||andouille sausage diced (you can substitute linguica)|
|1||lb||large tiger prawns (31-40 count) peeled and de-veined|
|1||yellow onion diced|
|1||lbs||okra (or 1 16 oz package frozen cut okra)|
|2||cups||frozen whole kernel corn|
|1||cup||red bell pepper sliced|
|1/2||cup||diced green chilies|
|Salt and pepper to taste (the more pepper the spicier your gumbo will be)|
|1||cup||roux (equal parts flour and oil cooked for 2 minutes over medium heat)|
|4||cups||steamed white rice|
|4||teaspoon||File’ Gumbo (or to taste)|
Sauté the onions, carrots, peppers, and celery in a large pot until the colors brighten. Add the chicken breast, andouille and chicken stock and bring to a simmer. Add the diced potatoes, garlic powder and bay leaves, and simmer 20 minutes or until potatoes start to become tender. Add the okra, corn, tomatoes and fish and simmer another 10 minutes.
Add the shrimp and season with salt and pepper to desired spiciness. Cook another 5 minutes until shrimp turn bright pink. Add the roux mixture and simmer until thickened.
To serve, ladle the gumbo into bowls and add 1 cup steamed rice and the file’ gumbo seasoning to taste.