Chicken and Crab Gumbo
- Total Time
This quick gumbo starts with a dry roux rather than the fat-laden roux made with tons of oil.
white all-purpose flour¼ cup(s)
canola oil½ Tbsp
uncooked onion(s)1 medium, white, chopped
uncooked bell pepper(s)1 item(s), medium, red, seeded and chopped
uncooked celery1 rib(s), medium, chopped
garlic clove(s)3 medium clove(s), chopped
cayenne pepper¼ tsp
bay leaf1 leaf/leaves
uncooked boneless skinless chicken breast(s)¾ pound(s), cubed
canned chicken broth4 cup(s)
cooked crabmeat½ pound(s), fresh or frozen, picked over
cooked white rice3 cup(s)
- In a small heavy saucepan, cook the flour over medium-high heat, stirring constantly with a wooden spoon, until it turns dark tan, 3–4 minutes. Remove from the heat and set aside.
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, until the onion is softened. Stir in the flour, then add the cayenne, bay leaf, and chicken. Still stirring, add the broth and crabmeat and bring to a boil. Cover, reduce the heat, and simmer until thickened and the chicken is cooked through, about 20 minutes.
- Discard the bay leaf and stir in the filé powder. Put 1/2 cup rice in each of 6 large, shallow bowls and ladle the gumbo on top.