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This Plains-style gumbo is a comforting, rustic dish that relies on simple ingredients to create deep, savory flavors. Unlike traditional roux-based gumbos, this version uses a tomato and okra base, resulting in a lighter yet satisfying stew. The chicken becomes incredibly tender as it simmers with bay leaf and fresh parsley, while the okra thickens the broth naturally. It&# 226;ÂÂs perfect for cold evenings or when you need a wholesome, home-cooked meal that feeds a crowd. Serve it over fluffy white rice for a complete, satisfying dinner that tastes like it came straight from a Southern kitchen.
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Chicken-Okra Gumbo Plains-Style
Description
This Plains-style gumbo is a comforting, rustic dish that relies on simple ingredients to create deep, savory flavors. Unlike traditional roux-based gumbos, this version uses a tomato and okra base, resulting in a lighter yet satisfying stew. The chicken becomes incredibly tender as it simmers with bay leaf and fresh parsley, while the okra thickens the broth naturally. It&# 226;ÂÂs perfect for cold evenings or when you need a wholesome, home-cooked meal that feeds a crowd. Serve it over fluffy white rice for a complete, satisfying dinner that tastes like it came straight from a Southern kitchen.Ingredients
Directions
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Wash the salt pork under cold water to rinse off excess salt, blot dry, and cut into small dice.
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Place the diced salt pork in a large, heavy soup pot and cook over low heat until all the fat has rendered and the pork is crisped.
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Remove the crisped pork dice and drain on paper towels; set aside for garnish later.
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Blot the chicken pieces dry with paper towels and dredge them lightly in flour, pressing it in and shaking off any excess.
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Heat the rendered salt pork fat in the pot until it is almost smoking, then brown the floured chicken pieces a few at a time.
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Remove the browned chicken pieces and set them aside.
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Pour off and discard all but about 2 tablespoons of the fat from the pot.
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Add butter to the pot over low heat; once melted, add the chopped onion and okra.
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Cook, stirring often with a wooden spoon, until the onion is soft and translucent, being careful not to let the okra scorch.
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Return the chicken pieces to the pot and add the chopped tomatoes, bay leaf, parsley, salt, pepper, and 3 quarts of water.
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Bring the mixture to a boil, then reduce heat and simmer for about 1.5 hours, adding more water if needed to keep the chicken covered.
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Remove the pot from heat and discard the bay leaf.
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Remove the chicken pieces, pull the meat from the bones, and return the meat to the pot.
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If a thicker consistency is desired, mix 1-2 tablespoons of flour with 1/2 cup cold water to form a paste.
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Stir the flour paste into the gumbo and simmer over low heat for an additional 10-15 minutes until thickened.
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Ladle the gumbo into large soup bowls over mounds of freshly cooked white rice.
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Sprinkle the reserved crisped salt pork dice over each serving before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 206.7kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 2.6g13%
- Cholesterol 45.0mg15%
- Sodium 42.3mg2%
- Total Carbohydrate 18.8g7%
- Dietary Fiber 6.5g26%
- Sugars 0.0g
- Protein 16.3g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cajun, chicken, gumbo, okra, stew, soup, tomato, parsley, comfort food, southern, slow cooked, rice, hearty, savory, traditional, family style, protein, vegetarian option, meal prep
