Recipe: South Carolina Gumbo

During day 4 of our Charleston to Savannah: A Southern Reelbicycling vacation, travelers will visit the renowned Penn Center—a historic and cultural center for African-American residents of the Sea Islands, colloquially known as the Gullahs. With roots tracing back to West African countries like Sierra Leone and Liberia, the Gullahs’ ancestral traditions have greatly influenced South Carolina’s coastal cuisine by incorporating ingredients like rice and okra into dishes such as Shrimp & Grits, Frogmore Stew and of course, Gumbo. VBT Trip leader Cedric B.—who moved from Belgium to South Carolina as a young adult—shared one of his favorite local dishes with us, South Carolina Gumbo. Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped
• 1 stalk celery, sliced
• 1/2 green pepper, chopped
• 2 cups boneless, skinless chicken breasts, chopped
• 2 cups okra, chopped
• 2 (14 1/2-oz.) cans chicken broth
• 1 cup water
• 1 (14 1/2-oz.) can diced tomatoes
• 1/2 teaspoon garlic powder
• 2 teaspoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup instant rice, uncooked

To see cooking instructions, please click here.