A delightful twist on the classic gumbo, combining tender chicken, aromatic vegetables, and a creamy broth for a comforting meal.
Cook the rice according to the package instructions, but stop cooking 5 minutes before it's fully done.
Undercooking the rice slightly ensures it won't become mushy when added to the gumbo.
In a large stock pot, combine the chicken with water to cover and bring to a boil. Reduce heat and simmer until the chicken is cooked through.
Simmering the chicken gently ensures it remains tender and flavorful.
Remove the chicken from the pot and let it cool. Reserve the cooking liquid.
Shredding the chicken while it's slightly warm makes the process easier.
In the same pot, sauté the celery and onion in butter until softened.
Adding a pinch of salt while sautéing helps draw out the moisture from the vegetables.
Sprinkle the flour over the vegetables and stir to form a roux. Gradually whisk in the milk until smooth.
Whisk continuously to prevent lumps from forming in the roux.
Add the reserved cooking liquid, hot sauce, white pepper, file powder, and seasoning salt to the pot. Stir well.
Taste and adjust the seasoning at this stage to suit your preference.
Stir in the partially cooked rice and shredded chicken. Simmer until the rice is tender and the flavors meld.
Simmering allows the flavors to develop and the rice to absorb the broth.
Stir in the white wine and let the gumbo heat through. Serve hot.
Adding the wine at the end preserves its delicate flavor.
