This is the state soup that cooks with Jazz!
It's said that there are as many recipes as there are cooks in Louisiana for Gumbo. Made with everything except red meat, there are countless variations, depending on the season. It freezes beautifully and keeps for up to 3 months in the freezer.
| 1 cup | fresh yellow onion, chopped |
| 3 ribs | celery, chopped |
| 1 | large green pepper, chopped |
| 1 ounce | fresh garlic, minced |
| 1/2 gallon | chicken stock low sodium |
| 1 tablespoon | Italian seasoning |
| 1 tablespoon | cajun seasoning |
| 2 teaspoons | kitchen bouquet |
| 1 pound | boneless chicken, diced (bone in pieces are ok too, just double amount) |
| 2 tablespoons | Lea and Perrin Worcestershire sauce |
| 1 pound | sliced okra thawed and drained |
| 1/2 ounce | white vinegar |
| 1 pound | frozen shrimp raw, peeled and tail off |
| 4 cups | cooked brown rice |
| file powder (optional) | |
| tabasco | |
| salt and pepper to taste | |
| 1 bunch | fresh parsley chopped |
| 1 bunch | green onions chopped |
1. In a Dutch oven, spray with non stick cooking spray and add vegetables and seasonings. Cook until soft. Slowly add chicken stock. Simmer, stirring occasionally. In a large skillet over medium heat,spray with nontick spray and cook chicken breast. (you can also roast the chicken breast in the oven or buy a chicken cooked at the grocery store.
2. In the same skillet you cooked the chicken in, cook Okra in a skillet to remove slime. Cook until okra starts to break down about 10-15 minutes. Add vinegar to okra and continue cooking a few more minutes. Add cooked Okra to gumbo and cook one hour over low heat. Before serving, stir in chopped parsley and chopped green onions.
3. Serve gumbo over hot rice placed in bowl with a dash of File powder and a splash of Tabasco.
4. Yields one half gallon and can be increased easily .
5. Chef’s note- Rice is always served separate in the bowl first, do not add rice to the soup as it will expand when cooled.
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