Grab your ladles—it’s soup season. Gumbo is the official state cuisine of Louisiana, and its history is intertwined with struggle, hunger, and adversity. The traditional gumbo recipe is all about crafting a rich, savory stew from leftovers, and while chefs vary in their choice of seafood, chicken, sausage, okra, or filé powder, all gumbos begin with a roux.
Shanita McAfee-Bryant knows the way gumbo can be a perfect metaphor for her mission as a chef and activist working with The Prospect KC towards community development and the revitalization of Kansas City’s historically underserved Eastside. The Gumbo Coalition, a book by former New Orleans mayor Marc Morial, spoke to these ideals. “He uses gumbo to sum up a philosophy of adaptation through struggle and applies it to leadership and community development,” McAfee-Bryant says. “It takes more than just one thing to make a thriving neighborhood. For a social enterprise like The Prospect KC to succeed requires a network of support from businesses, developers, politicians, community leaders, teachers, volunteers, and many more.”
The Prospect’s Simple Gumbo
Makes 4 servings
Ingredients:
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup chopped onions
1 cup green bell peppers
1 cup chopped celery
2 teaspoons minced garlic
1 teaspoon Creole seasoning, or to taste
½ teaspoon dried thyme
½ teaspoon red pepper flakes, or to taste
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
2 cups chopped roasted chicken
8 ounces kielbasa sausage, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (14.5 ounce) can low-sodium chicken broth
Cooked white rice, for serving
Recipe:
Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste with the consistency of cake frosting.
Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor—but don’t let it burn.
Add onions, bell pepper, celery, garlic, Creole seasoning, thyme, red pepper flakes, salt, and pepper. Cook until vegetables are tender, about 3 to 6 minutes.
Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes.
Serve gumbo over warm rice.