Like much of the world’s good cooking, Creole and Cajun dishes are often whipped up on the spur of the moment using what’s on hand. Gumbo’s hallmark seasoning is filé powder (pronounced “fee-LAY”), made from dried, ground sassafras leaves, which provide both flavoring and thickening. Filé powder is traditionally added at the very end of the cooking time so it does not lose its flavor or aroma.
Suggested Beverage: Zinfandel seems like the right pairing for gumbo.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning, for 10 to 15 minutes, until browned. Transfer the chicken to a plate. Add the onion and celery to the pan and sauté in the chicken drippings for about 10 minutes, until they are just beginning to color.
Step 2
Spread the rice evenly in the bottom of the slow cooker and add the chicken, onion, and celery. Add the tomatoes, bell pepper, okra, stock, and bay leaf. Cover and cook on low for 6 to 7 hours, until the meat is very tender. Season to taste with salt.
Step 3
Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and chop coarsely.
Step 4
Add the bacon, shrimp, scallops, crab, and thyme to the slow cooker and continue to cook for about 15 minutes. Turn off the heat and stir in the filé powder. Cover and let the gumbo sit for another 15 minutes, just until the shrimp turns pink and the scallops are opaque.
Step 5
Ladle the gumbo into bowls and serve hot, garnished with the parsley.
