SHRIMP & CHICKEN GUMBO

This easy, flavorful gumbo promises to become a family favorite. If you cannot imagine gumbo without okra, add 2 cups (200 g) sliced fresh okra 1 hour before the gumbo has   finished cooking and omit the filé powder (fragrant, earthy ground sassafras leaves, which, like okra, help thicken the gumbo). To make the gumbo in advance, prepare    it through shredding the chicken and returning it to the pot, then wait to add the filé powder and shrimp until just before you are ready to serve

2 lb (900 g) skinless, bone-in chicken thighs

Kosher salt and freshly ground pepper

3 tablespoons unsalted butter

3 tablespoons canola oil

½ cup (60 g) all-purpose flour

1 yellow onion, finely chopped

1 small green bell pepper, seeded and diced

1 small red bell pepper, seeded and diced

1 large celery stalk, diced

2 tablespoons tomato paste

1 tablespoon Cajun seasoning

3 cloves garlic, minced

3 cups (700 ml) chicken stock

1 can (14½ oz/410 g) diced tomatoes with juices

2 teaspoons filé powder

1 lb (450 g) medium shrimp, peeled and deveined, with   tails intact Steamed White Rice   (page 173), for serving

SERVES  8 – 10

Season the chicken generously all over with salt and pepper. Put the chicken in a slow cooker.

In a large, heavy frying pan over medium heat, melt the butter with the oil.

Sprinkle the flour over the butter and oil and whisk to combine. Cook, stirring constantly, until the mixture thickens and turns a rich caramel brown, about

10 minutes. Add the onion, bell peppers, celery, and a pinch of salt and cook,

stirring constantly, until the vegetables have softened, about 7 minutes. Add the tomato paste, Cajun seasoning, and garlic and stir until well combined. Slowly add the stock while stirring constantly, then add the tomatoes and their juices and stir to mix well.

Pour the tomato mixture over the chicken. Cover and cook on the low setting for 6 hours. The chicken should be tender.

Using a slotted spoon, transfer the chicken to a cutting board. Let the cooking liquid stand for a couple of minutes, then, using a large spoon, skim the fat from the surface. Cover the slow cooker and keep on the warm setting while you prepare the chicken.

When the chicken is cool enough to handle, bone it and discard the bones and any large bits of fat. Using 2 forks, pull the meat into bite-size pieces.

Return the chicken to the slow cooker, cover, and cook on the low setting for 30 minutes to reheat.

Taste and adjust the seasoning with salt and pepper. Stir in the filé powder, then add the shrimp, stir to mix, re-cover, and cook on the low setting for 15 minutes.  The shrimp should be opaque throughout.

Spoon the rice into individual shallow bowls, top with the gumbo, and serve.