Ingredients:
- 1 lb of chicken thighs, boneless and skinless, cut into bite-size pieces
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of thyme, dried
- 2 teaspoons of Cajun seasoning
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- 6 cups of chicken broth
- 1 can (14 oz) of diced tomatoes
- 2 bay leaves
- 1 cup of okra, sliced (fresh or frozen)
- 1/2 pound of andouille sausage, sliced
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped fresh parsley and sliced green onions, for garnish
Ingredients:
- 1 lb of chicken thighs, boneless and skinless, cut into bite-size pieces
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of thyme, dried
- 2 teaspoons of Cajun seasoning
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- 6 cups of chicken broth
- 1 can (14 oz) of diced tomatoes
- 2 bay leaves
- 1 cup of okra, sliced (fresh or frozen)
- 1/2 pound of andouille sausage, sliced
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped fresh parsley and sliced green onions, for garnish
Instructions:
- Make the Roux:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the flour and stir continuously to make a roux. Cook until the roux turns a dark caramel color, about 10-15 minutes, being careful not to burn it.
- Sauté the Vegetables:
- Add the onion, green bell pepper, celery, and garlic to the roux, and cook until the vegetables are softened, about 5 minutes.
- Add Spices and Liquids:
- Stir in the thyme, Cajun seasoning, and cayenne pepper. Pour in the chicken broth gradually, stirring constantly to blend with the roux. Add the diced tomatoes and bay leaves. Bring to a simmer.
- Cook the Chicken and Sausage:
- Add the chicken pieces and sliced sausage to the pot. Simmer for about 25 minutes, until the chicken is cooked through.
- Add the Okra:
- Incorporate the okra and continue to simmer for another 15 minutes, or until the okra is tender and the gumbo has thickened slightly.
- Final Seasoning:
- Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving.
- Serve:
- Serve the gumbo hot over cooked white rice, garnished with chopped parsley and sliced green onions.
Instructions:
- Make the Roux:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the flour and stir continuously to make a roux. Cook until the roux turns a dark caramel color, about 10-15 minutes, being careful not to burn it.
- Sauté the Vegetables:
- Add the onion, green bell pepper, celery, and garlic to the roux, and cook until the vegetables are softened, about 5 minutes.
- Add Spices and Liquids:
- Stir in the thyme, Cajun seasoning, and cayenne pepper. Pour in the chicken broth gradually, stirring constantly to blend with the roux. Add the diced tomatoes and bay leaves. Bring to a simmer.
- Cook the Chicken and Sausage:
- Add the chicken pieces and sliced sausage to the pot. Simmer for about 25 minutes, until the chicken is cooked through.
- Add the Okra:
- Incorporate the okra and continue to simmer for another 15 minutes, or until the okra is tender and the gumbo has thickened slightly.
- Final Seasoning:
- Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving.
- Serve:
- Serve the gumbo hot over cooked white rice, garnished with chopped parsley and sliced green onions.