- 2 cups flour
- 1 cup vegetable oil
- 1 large yellow onion, diced
- 3 ribs of celery, diced
- 2 green peppers diced
- 2 lbs. chicken, diced (whole or breast, as you prefer)
- 3 tablespoons file gumbo
- 2 tablespoons salt
- ½ cup Creole seasoning mix
- 2 cup White Wine
- 1 gallon chicken stock
- 1 lb cut okra
- ¼ cup Tabasco
- 2 lbs. Shrimp, peeled and cleaned
Place a “soup” pot over medium heat, add the oil, and slowly add the flour until well incorporated.
Constantly stir flour so it does not scorch, cooking it as it begins to brown, turning a rich golden brown: the color and aroma of peanut butter. This is called a peanut butter roux.
Add the vegetables and cook until soft, stirring constantly.
Add the chicken. Cook 2-3 minutes. Add seasoning and file gumbo, stir until will incorporated. Add white wine and reduce by half. Add stock and okra, again stirring well. Bring to a boil, lower flame and simmer for 45 minutes. Add Tabasco.
Cool down gumbo and chill overnight.
After gumbo has had time to rest and fully develop its flavors, reheat and add the shrimp, serve over white rice, and garnish with chopped parsley.