This dark-roux gumbo recipe originates in Cajun country.
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
These meaty, aromatic chicken pies are some of the best we've ever had.