Chicken Gumbo

This classic Cajun chicken gumbo is the epitome of Southern comfort food. It begins with a deep, nutty dark roux, the soul of the dish, which provides a rich, earthy base for the flavorful broth. Tender chunks of chicken simmer slowly until fall-off-the-bone tender, infused with the savory "holy trinity" of onions, celery, and green peppers. The result is a hearty, aromatic stew with a velvety texture and complex layers of flavor. Perfect for gathering friends and family on a chilly evening, this recipe yields a generous amount, making it ideal for meal prep or sharing. Serve it hot over a mound of steamed white rice for a satisfying, traditional meal that warms the spirit.

Cuisine: Cajun

Courses: Soups

Difficulty: Advanced

Servings: 1

Calories: 837.9

Description

This classic Cajun chicken gumbo is the epitome of Southern comfort food. It begins with a deep, nutty dark roux, the soul of the dish, which provides a rich, earthy base for the flavorful broth. Tender chunks of chicken simmer slowly until fall-off-the-bone tender, infused with the savory "holy trinity" of onions, celery, and green peppers. The result is a hearty, aromatic stew with a velvety texture and complex layers of flavor. Perfect for gathering friends and family on a chilly evening, this recipe yields a generous amount, making it ideal for meal prep or sharing. Serve it hot over a mound of steamed white rice for a satisfying, traditional meal that warms the spirit.

Ingredients

1 cup Flour
1 cup Oil
1 Chicken, about 4 lbs, cut up
2 lg Onions, chopped
1 cup Celery, chopped
2 teaspoon Parsley, chopped
2 teaspoon Green onion tops, chopped

Directions

1
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2
Season chicken pieces generously with salt and black pepper.
3
Brown the chicken in the hot oil until golden on all sides, then remove and set aside.
4
Add flour to the remaining oil in the pot to make the roux.
5
Cook the roux, stirring constantly with a wooden spoon, until it reaches a deep medium-brown color, resembling peanut butter.
6
Add chopped onions and celery to the roux and cook until softened, stirring frequently to prevent burning.
7
Return the browned chicken to the pot.
8
Slowly stir in 1 gallon of water, scraping the bottom of the pot to incorporate all the roux.
9
Bring the mixture to a boil, then reduce heat to low and cover.
10
Simmer gently for about 2 to 3 hours, or until the chicken is tender and falling off the bone.
11
Add more water if the gumbo becomes too thick during cooking.
12
Season with additional salt and pepper to taste.
13
Stir in chopped parsley and green onion tops just before serving.
14
Ladle hot gumbo over bowls of steamed white rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 837.9kcal

% Daily Value *
Total Fat 63.8g99%
Saturated Fat 9.9g50%
Cholesterol 22.2mg8%
Sodium 45.4mg2%
Total Carbohydrate 52.3g18%
Dietary Fiber 3.5g15%
Sugars 3.2g
Protein 13.7g28%

* 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: chicken gumbo, cajun recipe, dark roux, comfort food, slow cooker, stew, southern cooking, onion, celery, herbs, rice, one pot meal, hearty soup, traditional gumbo, flour roux, protein rich, family dinner, spiced chicken, vegetable base, simmered stew

Read it online: https://www.chefs-mate.com/recipe/chicken-gumbo/