Easy Chicken Gumbo Recipe
A comforting Creole chicken gumbo, featuring boneless chicken and common pantry items, can be prepared with only 25 minutes of active time.
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Instructions
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Start cooking 1 cup long-grain rice according to package directions, then set aside and keep warm.
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Chop 2 onions, dice 1 green bell pepper, and chop 3 celery ribs.
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In a large Dutch oven, melt 3 tablespoons vegetable shortening over low heat. Stir in 3 tablespoons all-purpose flour and cook for 10 to 15 minutes, stirring constantly, until a medium brown roux forms.
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Add the chopped vegetables to the roux, adjust heat to medium-low, and cook, stirring, until the onion is translucent.
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Slowly add 4 cups chicken stock, stirring constantly, and bring to a boil.
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Stir in 1 can diced tomatoes, 1 1/2 cups sliced okra, 1 1/2 teaspoons kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, and 1 bay leaf; return to a boil.
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Reduce heat to low and simmer, uncovered, for 20 minutes.
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Cut 1 1/4 pounds boneless chicken into bite-size pieces. Add the chicken to the soup and cook, covered, for 6 to 8 minutes until thoroughly cooked.
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Taste and adjust seasonings as needed.
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Serve hot over the prepared rice, optionally garnished with fresh parsley, filé powder, or green onions.