It’s National Gumbo Day… just another reason to love the SOUTH!

Gumbo is a tasty stew-like dish that originated in Louisiana. The name comes from an African word for okra, which is the key ingredient used for thickening.

Similar to Louisiana itself, gumbo is an amalgamation of many cultures. Elements of the recipe can be linked to West African, Choctaw, and French cuisine. As a result, there are many variations of gumbo and to this day chefs argue over the true recipe. The first historical reference to gumbo appears in an 1803 document, which describes the menu at a gubernatorial reception in New Orleans.

Enjoy Louisiana’s most famous dish served over brown or white rice, and celebrate National Gumbo Day!

Nana’s Chicken Seafood Gumbo

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 celery stalk, chopped
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic
• 8 cups chicken stock
• 1/4 cup ketchup
• 2 large tomato, diced
• 1 pound sliced okra
• 1 cup chopped cooked chicken
• 1 pound lump crabmeat
• 1 pound large shrimp
• 1/2 lemon, juiced
• Dash hot sauce (recommended: Tabasco)
• Dash Worcestershire sauce

Directions

In a heavy Dutch oven, heat oil. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter. Add the celery, onion, green bell pepper and garlic and saute until tender.

Whisk in chicken stock, add the ketchup, chopped tomato, and okra. Let simmer for 2 1/2 hours. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer. Add lemon juice, hot sauce and Worcestershire.

(recipe by Gina and Patrick Neely – The Food Network)