Chicken & Okra Gumbo

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Servings: 1 Difficulty: Advanced
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A rich, dark roux-based stew with tender chicken and slimy okra, perfect for serving over rice.
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This classic Cajun Chicken and Okra Gumbo is the ultimate comfort food, defined by its deep, nutty flavor derived from a slow-cooked dark roux. The stew combines tender, fall-off-the-bone chicken pieces with fresh okra and the “holy trinity” of Cajun cooking: onions, celery, and bell peppers. It delivers a hearty, savory experience with a rich, slightly thickened broth that coats the palate. Perfect for chilly evenings or large family gatherings, this dish is best served ladled over steamed white rice. The flavors deepen as it simmers, making it an ideal make-ahead meal that tastes even better the next day. It&# 226;€™s a soul-warming bowl of history and tradition in every spoonful.

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Chicken & Okra Gumbo

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 808.5

Description

This classic Cajun Chicken and Okra Gumbo is the ultimate comfort food, defined by its deep, nutty flavor derived from a slow-cooked dark roux. The stew combines tender, fall-off-the-bone chicken pieces with fresh okra and the "holy trinity" of Cajun cooking: onions, celery, and bell peppers. It delivers a hearty, savory experience with a rich, slightly thickened broth that coats the palate. Perfect for chilly evenings or large family gatherings, this dish is best served ladled over steamed white rice. The flavors deepen as it simmers, making it an ideal make-ahead meal that tastes even better the next day. It&# 226;€™s a soul-warming bowl of history and tradition in every spoonful.

Ingredients

Directions

  1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Season chicken pieces generously with salt and pepper, then brown them in the hot oil until golden on all sides.
  3. Remove the browned chicken from the pot and set aside.
  4. Add the flour to the remaining oil in the pot to create a roux.
  5. Cook the roux, stirring constantly with a wooden spoon, until it reaches a dark chocolate brown color, being careful not to burn it.
  6. Add chopped onions, bell peppers, tomatoes, and okra to the roux.
  7. Cook the vegetables slowly, stirring occasionally, until the okra loses its sliminess and the vegetables soften, about 45-60 minutes.
  8. Gradually add 3 quarts of water to the pot, stirring to dissolve any roux clumps.
  9. Return the browned chicken to the pot.
  10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the chicken is tender and falling off the bone.
  11. Add more water if the gumbo becomes too thick.
  12. Season to taste with additional salt and black pepper.
  13. Stir in chopped parsley and green onion tops just before serving.
  14. Ladle the hot gumbo into bowls and serve over steamed white rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 808.5kcal
% Daily Value *
Total Fat 63.6g98%
Saturated Fat 9.9g50%
Cholesterol 22.2mg8%
Sodium 21.7mg1%
Total Carbohydrate 45.6g16%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gumbo, cajun, chicken, okra, roux, stew, comfort food, louisiana, slow cooked, spicy, hearty, traditional, one pot, dinner, rice, savory, homestyle, vegetables, protein
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