FEEDS 8
The difference between this and a traditional gumbo is that this one has saffron—a Spanish seasoning that you would never find in a bayou dish. Leftover padrón peppers would be great served on the side, as would any warmed meatballs with a bowl of aioli. Serve this with Louisiana-style hot sauce.
2 quarts leftover PAELLA
4 tablespoons UNSALTED BUTTER
3/4 cup all-purpose FLOUR
2 tablespoons OLIVE OIL
2 medium YELLOW ONIONS, diced
2 CELERY STALKS, chopped
2 POBLANO PEPPERS, seeds and core removed, diced
8 GARLIC CLOVES, minced
11/2 teaspoons KOSHER SALT, plus more to taste
1 pound ROMA TOMATOES, diced
8 ounces OKRA, stemmed and sliced into 1/2-inch rounds
6 cups CHICKEN STOCK store-bought chicken stock, or Fortified Stock if you have any left from making the paella
4 BAY LEAVES
2 teaspoons fresh LEMON JUICE
2 teaspoons fresh THYME LEAVES
1/2 teaspoon CAYENNE PEPPER
1/2 teaspoon CHIPOTLE CHILE POWDER, or another chile powder
1 tablespoon FILÉ POWDER
Pluck the clams in the leftover paella from their shells, discard the shells, and return the clams to the paella rice. Take the rabbit meat off the bones and discard the bones. Set the rabbit meat and shrimp aside to add to the gumbo later. Remove the meatballs from the paella if there are any remaining and reserve them to eat separately. Remove and discard any loose garnishes from the paella, such as caperberries, herb sprigs, or stray seafood shells.
Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the flour and cook to make a roux, stirring occasionally, until it turns a nutty color, about 5 minutes. Turn off the heat and set aside
Heat the oil with the remaining 2 tablespoons butter in a medium Dutch oven or stockpot over medium-high heat. Add the onions, celery, peppers, garlic, and 1/2 teaspoon of the salt and sauté until the vegetables soften, about 3 minutes. Add the tomatoes and okra and cook for 5 minutes. Reduce the heat to low, add the roux, and stir to coat the vegetables with the roux. Gradually stir in the stock. Add the bay leaves, lemon juice, thyme, cayenne, chile powder, and the remaining teaspoon of salt. Bring the liquid to a boil, reduce the heat, and simmer the gumbo for 15 minutes to meld the flavors. Add the leftover paella, including the shellfish and rabbit, and cook just to heat through, no more than 5 minutes or the rice will become mushy. Turn off the heat, stir in the filé powder, and add more salt to taste.