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1
Trim and thinly slice the scallions.
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2
Finely chop the onion and the celery.
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3
Core, seed, and finely chop the pepper.
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4
Rinse and drain the beans.
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5
Heat the oil in a large saucepan over high heat until almost smoking.
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6
Add the scallions, onion, bell pepper, and celery; reduce the heat to medium and stir the vegetables around with a wooden spoon until tender, about 3 minutes.
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7
Add the garlic powder, cayenne, and thyme and stir-fry for a few seconds.
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8
Add the broth and mix it in with a whisk.
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9
Bring the liquid to a boil, then add the beans and spinach.
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10
Cover the pan and simmer over low heat at least 20 minutes to bring the flavors together.
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11
You can simmer this up to 1 hour; the longer the stew cooks, the more the flavors meld.
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12
Meanwhile cut the poultry into 1/2-inch cubes and mince the parsley.
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13
Right before serving, stir in the chicken and parsley; simmer until the poultry is cooked through, about 5 minutes more.
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14
Season to taste with salt and serve hot.
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15
Variations
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16
This becomes a spicy seafood stew by substituting 1 pound crabmeat, sea scallops, or cubed monkfish for the chicken.
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17
Turn the gumbo into a spicy complementary protein dish by omitting the chicken and adding another can of beans.
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18
Serve over rice, millet, quinoa, or pasta.
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19
Add a cup or two of vegetables, such as chopped carrots or corn kernels, with the beans and spinach, and simmer along with the other ingredients.
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20
Omit the frozen spinach in step 3 and add 1/2 pound rinsed and chopped fresh greens, such as Swiss chard, beet greens, or kale, before adding the poultry.
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21
Simmer along with the chicken.
