Seafood Gumbo

foodandwine.com

TanThom

¾ cup canola oil

1 cup all purpose flour (about 4 ¼ ounces)

1 large yellow onion, chopped (about 2 cups)

2 large celery stalks, chopped (about 1 cup)

1 green bell pepper, chopped (about 1 cup)

4 garlic cloves, finely chopped (about 4 teaspoons)

1 cup tomato puree (from 1 [15-ounce] can)

2 tablespoons kosher salt

1 tablespoon black pepper

1 ½ teaspoons cayenne pepper

1 ½ teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried or fresh thyme leaves

3 dried bay leaves

4 quarts chicken stock

1 pound fresh or thawed frozen okra, cut into ¼-inch-thick slices (about 4 cups)

2 tablespoons olive oil

1 ½ pounds roasted boneless, skinless chicken breasts and thighs, cut into 1-inch pieces (about 4 cups)

8 ounces andouille sausage (such as Zummo’s), halved lengthwise and cut into ¼-inch-thick slices

2 (6-ounce) raw blue crabs, cleaned and quartered

6 dashes (about 1 ½ teaspoons) hot sauce (such as Crystal or Louisiana), plus more for serving

2 tablespoons filé powder, plus more for garnish

1 pound raw large shrimp, peeled and deveined

1 cup chopped fresh flat-leaf parsley

3 scallions, trimmed and thinly sliced, plus more for garnish

Cooked jasmine rice and cornbread, for serving

Note: Ingredients may have been altered from the original.

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