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autumn chicken gumbo recipe

Autumn Chicken Gumbo with Cinnamon-Herb Base

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Wooden spoon or spatula
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 set of measuring spoons
  • 1 Ladle

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion diced
  • 2 stalk celery diced
  • 1 green bell pepper diced
  • 3 clove garlic minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 14.5-ounce can diced tomatoes undrained
  • 4 cup chicken broth
  • 1 bay leaf
  • 1 cup okra sliced
  • 1/2 pound smoked sausage sliced
  • 2 cup cooked white rice
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat the vegetable oil in the Dutch oven over medium heat and gradually whisk in the flour to make a roux, stirring continuously until it turns a deep brown color.
  • Add the onion, celery, and green bell pepper to the roux and sauté until softened, about 5 minutes.
  • Stir in the garlic, ground cinnamon, dried thyme, ground black pepper, and cayenne pepper, cooking for an additional minute until fragrant.
  • Add the chicken pieces to the pot and cook until they are browned on all sides.
  • Stir in the diced tomatoes and chicken broth, and add the bay leaf; bring the mixture to a simmer.
  • Cover the pot and let the gumbo simmer for about 45 minutes, stirring occasionally.
  • Add the okra and smoked sausage to the pot and continue to simmer for another 30 minutes, allowing the flavors to meld.
  • Remove the bay leaf and adjust seasoning to taste with salt and pepper.
  • Serve the gumbo over cooked white rice and garnish with chopped fresh parsley.
  • Let the gumbo rest for 10 minutes before serving to enhance the flavors.

Notes

To achieve a deep, rich flavor, be patient while making the roux—stir it continuously and watch carefully to prevent burning. Adjust the level of spiciness by increasing or decreasing the cayenne pepper to suit your taste. If you prefer a thicker gumbo, let it simmer longer without the lid to allow for more reduction. Additionally, using fresh herbs as garnish will add a bright contrast to the hearty gumbo.
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