New Year's Gumbo

Kelly

ingredients

2 C canola oil
1 C flour
2 large cans chicken broth
2 large cans crushed tomato
4 T butter or olive oil
5 stalks celery, chopped
2 green bell peppers, chopped
5 cloves garlic, minced
2 packages frozen okra, sliced, with caps removed
1/4 C minced fresh parsley
1-2 t Gumbo File powder (ground sassafras leaves)
1-2 t fresh ground black pepper
3 bay leaves
Tabasco to taste
1/2 pound peeled and de-veined shrimp
1/2 pound shucked oysters, with liquor
1 large can high quality lump crabmeat
1 pound Andouille sausage, sliced
3 boneless, skinless chicken breasts, slicedAdditional salt, pepper, Tabasco to taste.
Cooked white rice.

1
In a large, heavy stockpot, heat the canola oil. Add the flour, and stir constantly over medium-high heat, until the roux (flour and oil) is a nut-brown color, maybe 20 minutes. Do not let the roux burn. When the roux is the desired color, add the chicken broth and crushed tomato and reduce heat to medium-low.
2
In a separate saucepan, melt the butter or olive oil. Saute the celery, bell pepper and garlic until soft. Add this to the broth/tomato/roux pot. Add the okra, parsley, file powder, pepper, bay leaves and Tabasco, let come to a low boil. Add the chicken and sausage, simmer until the chicken is cooked through. Add the shrimp, oysters and crab meat, simmer until the shrimp and oysters are opaque. Turn heat down/off.
3
Taste and adjust the seasoning. Remove bay leaves.
4
Serve over rice.

Source: Anne Quimby Mathias