Gumbo with Gulf Shrimp

There is nothing like a snowstorm that makes me want to cook up a big pot of gumbo!  This is really a seafood gumbo, but I threw some shredded chicken breast in as well.  I didn’t quite stick to a recipe because I am in New York and certain basic ingredients (like file powder!) were impossible to find.  Nevertheless, this hearty dish is filled with flavor and is the perfect dish that will stick to your bones during this harsh winter weather.

Of course, you can jazz up the recipe by adding a pound of andouille sausage or a half pound of oysters or crab meat (if adding oysters or crab meat, add with the shrimp).

Every gumbo starts with a roux.  And be careful not to burn the roux!  Stir the roux constantly, otherwise it can easily burn.  If the roux burns, you’ll have to discard it completely and start over.  I then sauteed onion, celery and bell pepper, which I then added to the roux.  Finally, I added the diced tomatoes, homemade shrimp stock, okra, spices, and shredded chicken.  Finally, I sauteed the shrimp in garlic and butter, before topping it off with white wine and then adding to the gumbo.