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Cajun Chicken and Seafood Gumbo

Cajun Chicken and Seafood Gumbo is a traditional American recipe (from Louisiana) for a classic gumbo, a one-pot stew of chicken seafood and rice in a tomato-based sauce thickened with okra. The full recipe is presented here and I hope you enjoy this classic American version of: Cajun Chicken and Seafood Gumbo.

prep time

20 minutes

cook time

200 minutes

Total Time:

220 minutes

Serves:

6–8

Rating:

Tags : Chicken RecipesFowl RecipesVegetable RecipesUSA Recipes

Gumbo is probably one of the greatest contributions of Louisiana cooking to North American cuisine. Traditionally gumbos are thickened with either okra, sassafras leaves (in the form of filé powder) or roux. Indeed, the word gumbo itself derives from the Central Bantu word kigombo (okra) of equatorial central and western Africa. This recipe mixes the African-inherited okra thickening as well as the native Choctaw thickener of filé powder. It also uses French-derived roux (a mix of vegetable oil and flour in this case) so that all three of the original contributions to Gumbo are found in this recipe.

Ingredients:

120ml vegetable oil
80g plain flour
180g chopped celery
190g chopped onion
6 garlic cloves, minced
1l chicken stock
500ml water
400g fresh or canned tomatoes
400g sliced okra
450g diced, cooked, chicken breast
Salt and freshly-ground black pepper, to taste
200g peeled, cooked, prawns (shrimp) cut into bite-size pieces
6 crab claws
2 tbsp filé powder (sassafras)
1.2kg cooked white rice

Method:

In a metal casserole dish combine the oil and flour over medium-low heat. Reduce the heat as the flour begins to brown and continue to cook until the flour reaches the colour of a copper coin.

Now add the chopped onions, celery and garlic and cook until the onions become translucent. Keep stirring and add the stock. Then add water, tomatoes, okra, chicken, salt and pepper. Bring to a boil then reduce to a simmer.

Cook for 2–3 hours or until the tomatoes and okra soften and begin breaking up. Add the prawns, crab claws and filé powder about 15 minutes before serving.

Serve on a bed of white rice.