There are almost as many versions of gumbo as there are cooks, especially in this corner of Texas, near the Gulf of Mexico for seafood, and near Louisiana, the place of gumbo’s origin. It is said that gumbo is to Louisiana as chili is to Texas! But, here on the south Texas Gulf Coast, both are famous. I think that most often gumbo is either Seafood Gumbo or Chicken and Sausage Gumbo, but the gumbo I make in my kitchen can be either or both – or in this case, both Shrimp and Chicken. It is a matter of what ingredients I have on hand to use! Last week, we had some leftover jumbo boiled shrimp and some chopped rotisserie chicken. I had put both into the freezer to wait until Gumbo night. Since our garden tomato production is at its peak, I also had ripe heirloom tomatoes that went into the pot. A simmering pot of gumbo tempts almost any appetite. I have several cookbooks collected through the years from Louisiana. The basic recipes I started with came from 2 of those books: River Road Recipes II and Shadows on the Teche, Cuisine of the Cajun Country.
I enjoy making the roux and prepping as I go This dish has quite a story. www.southernfoodways.org/interview/a-short-history-of-gumbo/
Shrimp and Chicken Gumbo
2-3 cups chopped chicken
2 cups large boiled shrimp
3 Tablespoons vegetable oil (you will use 2 for the roux, and 1 to prep the okra)
2 Tablespoons flour
2 large onions, chopped
1 bell pepper, chopped
3 cloves of garlic, minced
3-4 medium ripe tomatoes, peeled and rough chopped
1/2 lb (or more to taste) okra, small to medium pods, sliced thin
1 hot pepper
2 Tablespoons apple cider vinegar
Prepare okra by frying in 1 Tablespoon oil in small iron skillet 5- 10 minutes, until okra is dried out and beginning to brown. Remove from heat and set aside. Begin making the roux by heating 2 Tablespoons of oil in large heavy pot. Add flour, stirring constantly while cooking on medium heat until roux is a deep caramel color. Add onions, then bell pepper and garlic. Cook about 5 minutes. Add okra and stir. Then add 6 cups chicken broth or stock. Add tomatoes and chicken and simmer for about an hour. Add shrimp and cook until shrimp are heated through. (If you are using raw shrimp, follow the same instructions but cook until shrimp are pink and done.) Add 2 Tablespoons apple cider vinegar just before serving.
We like to add a few hushpuppies on the side. I usually buy frozen ones and either bake or fry them while gumbo is cooking.