The enamel-coated cast iron of a Dutch oven maintains an even heat at any temperature, so foods won’t suddenly scorch or boil over. Great for the low and slow simmer of this flavorful gumbo.

Ingredients

• 6 tablespoons canola oil, divided
• 3/4 pound skinless, boneless chicken thighs
• 3/4 cup all-purpose flour
• 3 cups sliced fresh or frozen okra
• 2 cups chopped onion
• 1 1/2 cups chopped seeded poblano chile
• 1 cup chopped celery
• 10 garlic cloves, chopped
• 1 cup dry white wine
• 4 cups unsalted chicken stock
• 2 cups water
• 2 teaspoons ground red pepper
• 1 3/4 teaspoons kosher salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
• 3/4 pound medium shrimp, peeled and deveined
• 1 tablespoon red wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
• 1/3 cup thinly sliced green onions

Preparation

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
2. Add chicken; cook 2 minutes on each side.
3. Remove from pan; let stand 10 minutes.
4. Slice across the grain.
5. Reduce heat to medium-low.
6. Add remaining 5 tablespoons oil to pan.
7. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate.
8. Stir in okra and next 4 ingredients.
9. Increase heat to medium-high; cook 3 minutes.
10. Stir in wine; cook 2 minutes.
11. Add stock and next 4 ingredients; bring to a boil.
12. Reduce heat; simmer 15 minutes.
13. Add chicken and shrimp; cook 3 minutes.
14. Stir in vinegar, black pepper, and rice; cook 1 minute.
15. Top with green onions.