Easy chicken gumbo
8
Point(s)
Total Time
6 hr 7 min
Prep
7 min
Cook
6 hr
Serves
4
Difficulty
Easy
There are three thickening agents used to lend body to a classic gumbo: okra, which releases viscous juices as it cooks; filé powder made from ground sassafras leaves; and roux, flour cooked in fat until it achieves a particular color and nutty flavor. A recipe may call for one of these or a combination. This recipe relies on okra, though if the finished gumbo is not as thick as you like you can stir in a bit of filé once the dish is removed from the heat.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
2 medium, thinly sliced
Uncooked boneless skinless chicken thigh(s)
4 thigh(s), cut into chunks
Uncooked okra
3 cup(s), fresh or frozen
Canned diced tomatoes
14½ oz
Uncooked celery
5 rib(s), medium, with leaves, sliced
Garlic
3 medium clove(s), peeled
Reduced-sodium chicken broth
1½ cup(s)
Dried thyme
1 tsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Cajun seasoning
2 tsp, gumbo filé powder
Cooked long grain brown rice
2 cup(s)