Ingredients:
Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
The Holy Trinity:
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
Aromatics:
- 3 cloves garlic, minced
Spices:
- 1 teaspoon Cajun seasoning
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
Roux:
- ¼ cup vegetable oil or butter
- ¼ cup all-purpose flour
Broth:
- 4 cups low-sodium chicken broth
Tomatoes:
- 1 (14.5-ounce) can diced tomatoes, undrained
Okra:
- 1 cup sliced okra (fresh or frozen)
Rice:
- 1 cup uncooked long-grain rice
Garnish (optional):
- Chopped green onions, fresh parsley, filé powder
Instructions:
Prep Veggies & Chicken:
- Chop onion, bell pepper, and celery. Mince garlic.
- Cut chicken into bite-sized pieces and season lightly with salt and pepper.
Make the Roux:
- Heat vegetable oil or butter in a large Dutch oven or pot over medium heat.
- Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux turns a deep, caramel brown color (about 5-8 minutes). Be careful not to burn it.
Build Flavor Base:
- Add onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add garlic and cook for 30 seconds more, until fragrant.
Simmer with Chicken & Spices:
- Add chicken, Cajun seasoning, thyme, paprika, cayenne, salt, and pepper to the pot. Cook, stirring occasionally, for a few minutes until chicken is lightly browned.
- Slowly pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
- Add the diced tomatoes and bring mixture to a boil.
Thicken the Gumbo:
- Reduce heat to low, cover, and simmer for 20 – 25 minutes, or until chicken is cooked through.
- Stir in the okra and simmer for an additional 5-10 minutes or until tender.
Cook the Rice:
- While the gumbo simmers, prepare the rice according to package instructions.
Finish and Serve:
- Taste and adjust seasonings with salt, pepper, and more Cajun seasoning if needed.
- Remove from heat. To serve, place a scoop of cooked rice in a bowl and ladle hot gumbo over the top.
- Garnish with chopped green onions, parsley, and a sprinkle of filé powder (if desired) for a classic final touch.
Tips:
- For richer flavor: Use a combination of chicken and smoked sausage for an extra dimension of flavor.
- Freezing: Gumbo freezes beautifully. Omit the rice, cool completely, and store in an airtight container for later. Add rice when reheating.
- Filé Powder: This optional ingredient is made from dried sassafras leaves. Add a small amount at the end for thickening and a subtle earthy flavor.
