Chicken, Sausage and Shrimp Gumbo

Here’s a gumbo recipe adapted from Ambassador Linda Thomas-Greenfield cooking notes. It follows the few rules she does follow: always a roux, no tomato paste and as much time as possible for simmering.

3 quarts no-salt-added chicken broth, plus

more as needed

2 bay leaves

10-12 crab legs or claws, optional

2 pounds andouille sausage or any smoked

sausage, cut crosswise into 1⁄4-inch slices 2 pounds boneless, skinless chicken breasts

(about 2 large), cut into 1-inch chunks 1 tablespoon garlic powder, or more to taste 2 teaspoons Creole seasoning, such as Tony

Cachere’s, or more to taste

1 tablespoon hot sauce, such as Tabasco, or

more to taste and for serving

1 cup all-purpose flour

1 cup canola oil, or any neutral oil

1 large yellow onion (about 10 ounces), cut

into 1⁄4-inch dice (about 2 cups)

3 large celery ribs, cut into 1⁄4-inch dice

(about 1 cup)

1 large green bell pepper, stemmed, seeded

and cut into 1⁄4-inch dice (about 1 cup) 1 pound okra, sliced, defrosted if frozen 3 garlic cloves, minced or grated

1 (10-ounce) can Ro-Tel Diced Tomatoes &

Green Chilies, or any small diced tomatoes 2 pounds medium peeled/deveined tail-off

shrimp (41-50 count), defrosted if frozen Cooked white rice, for serving

1⁄4 cup chopped curly or flat-leaf fresh parsley

leaves or scallions, for serving

Filé powder, optional, for serving (see Notes)

Instructions: In a large stock pot over mediumhigh heat, add the broth, bay leaves and crab, if using, and bring to a simmer. Decrease the heat to low to keep hot.

Set a paper towel-lined plate near the stove. In a large skillet over medium high heat, lightly fry the sausage until just browned, about 10 minutes. Transfer to the prepared plate. Remove the skillet from the heat, but do not clean.

In a medium bowl, toss the chicken pieces with the garlic powder, Creole seasoning and hot sauce. Return the skillet to medium-high heat, add the chicken pieces and cook through, about 8 minutes.

In a large, heavy-bottomed pot, such as a Dutch oven, over medium-high heat, add the oil and then gradually add the flour, stirring constantly with a wooden spoon, until you have a beige paste. Reduce the heat to medium and continue cooking and stirring constantly until the roux is dark chocolate-brown, about 30 minutes, adjusting the temperature up or down as needed.

(The timing here will vary depending on your stove as well as the pan you are using; the most important thing is to not let any portion of the roux scorch, and to stir constantly until you’ve reached the desired color. If it burns, throw it out and start over.)

Add the onions, celery and bell pepper to the darkened roux, stir until fully coated and cook until just softening, 5-7 minutes. Add in half the okra and the garlic, and cook until the okra begins to soften 5-10 minutes, stirring as needed and lowering the heat if it begins to stick. (If the okra was frozen, it will probably soften more quickly.)

Increase the heat under the broth to high, add the roux and vegetables to the broth, bring to a boil and boil for about 5 minutes. Add the sausage and chicken with any accumulated juices, the remaining okra and the tomatoes and boil for another 5 minutes.

Reduce the heat to low, cover and let the gumbo simmer, at least 45 minutes and up to 2 hours.

Taste and adjust seasonings, adding more garlic powder, Creole seasoning or hot sauce as needed. If the gumbo is too thick, add more stock or water, 1⁄4 cup at a time until desired consistency.

About 10 minutes before serving, add the shrimp and cook until pink and cooked through, 5-10 minutes.

Scoop some rice into bowls and ladle the gumbo on top. Sprinkle with the parsley and serve with hot sauce and filé powder, if desired.

Notes: The “trinity” — onions, bell pepper and celery — can be chopped and the sausage and chicken can be cooked up to 3 days ahead.

Leftovers can be refrigerated for up to 4 days; or remove the crab claws, if using, and freeze in airtight containers for up to 3 months.

Crab claws may be available at seafood markets or restaurants. Creole seasoning and filé powder, which is ground sassafras leaves, are available at well-stocked grocery stores and online.

Makes 10-12 servings

From U.S. Ambassador to the United Nations nominee Linda Thomas-Greenfield.