Chicken and Crab Gumbo

4
Total Time
24 min
Prep
4 min
Cook
20 min
Serves
6
Difficulty
Moderate
This quick gumbo starts with a dry roux rather than the fat-laden roux made with tons of oil.

Ingredients

white all-purpose flour

¼ cup(s)

canola oil

½ Tbsp

uncooked onion(s)

1 medium, white, chopped

uncooked bell pepper(s)

1 item(s), medium, red, seeded and chopped

uncooked celery

1 rib(s), medium, chopped

garlic clove(s)

3 medium clove(s), chopped

cayenne pepper

¼ tsp

bay leaf

1 leaf/leaves

uncooked boneless skinless chicken breast(s)

¾ pound(s), cubed

canned chicken broth

4 cup(s)

cooked crabmeat

½ pound(s), fresh or frozen, picked over

cooked white rice

3 cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

The darker the flour becomes when you toast it, the richer the gumbo will be—but take care not to let it burn.Filé powder, a Creole spice, is made from sassafras leaves. It adds a woodsy accent and thickens the gumbo. It can become stringy and tough if cooked too long or over too high a heat, so it’s typically stirred in at the end of cooking.

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