Shrimp and Chicken Gumbo

Serves 6-8 | Pairs well with 2020 Pinot Noir

Ingredients 

• 1 head garlic
• ½ TSP olive oil
• Kosher salt and freshly ground pepper
• 1 CUP/240 M L vegetable oil, plus 1 TBSP
• 1 CUP/125 G all-purpose flour
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 8 CUPS/2 L chicken stock
• 1 ½ TSP Creole Spice Mix 
• 1 ½ TSP gumbo filé powder
• 1 LB/455 G okra, trimmed and cut into ½-in/12-mm rounds
• 2 LB/910 G cooked chicken, shredded
• 2 LB/910 G medium shrimp, peeled and deveined
• Cooked rice for serving (optional)

Instructions 

Preheat the oven to 300°F/150°C. Cut the garlic in half widthwise
and put both halves on a sheet of aluminum foil. Drizzle
with the olive oil, and season with salt and pepper. Wrap tightly
in the foil and roast until the garlic is tender, about 1 hour.
—
In a heavy-bottomed pot, heat the 1 cup/240 ml vegetable oil
over medium-high heat until very hot and almost smoking. Add
the flour and cook, stirring constantly, until the roux is a deep
caramel color, about 5 minutes. Set aside.
—
In a large soup pot, heat the remaining 1 tbsp oil over medium-low
heat. Add the celery, bell pepper, and onion and cook until
the vegetables are quite soft, about 20 minutes. Squeeze the
roasted garlic cloves out of their skins and add to the pot, along
with the stock. Bring to a boil, reduce to a simmer, and whisk
in the roux. Cook until the gumbo base begins to thicken, about
10 minutes. Stir in the Creole Spice Mix and the gumbo filé
powder. Add the okra and cook until the okra is tender, about
10 minutes. Add the chicken and the shrimp and cook just until
the shrimp is opaque in the center, about 5 minutes. Taste and
season with salt and pepper.
—
Serve immediately over rice, if desired.

(To make ahead, refrigerate the gumbo in an airtight
container for up to 3 days. Reheat in a saucepan over
medium heat.)