Chicken Gumbo
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 cups chicken broth
- 1 cup okra sliced
- 2 bay leaves
- 1/2 pound smoked sausage sliced
- 3 cups cooked white rice
- 2 tablespoons parsley chopped
Instructions
- In a large pot, heat vegetable oil over medium heat and add flour to make a roux, stirring constantly until it turns a dark brown color.
- Add the diced onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the chicken pieces to the pot and season with salt, black pepper, paprika, and cayenne pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the sliced okra and bay leaves, and continue to simmer for 30 minutes.
- Stir in the smoked sausage and cook for an additional 15 minutes.
- Remove the pot from heat and let the gumbo rest for 10 minutes.
- Serve the gumbo over cooked white rice and garnish with chopped parsley.
Notes
When making the roux, patience is key—stir constantly to prevent burning and achieve the desired dark color. If you prefer a thicker gumbo, allow it to simmer longer, which will enhance the flavors and texture. Adjust the level of cayenne pepper based on your spice preference, and consider adding shrimp in the last few minutes of cooking for a seafood variant.
Tried this recipe?Let us know how it was!