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Gumbo is not just a dish; it's a celebration of Southern cuisine, steeped in history and bursting with flavor. Originating from the vibrant culture of Louisiana, this hearty stew is a testament to the melting pot of influences that have shaped Southern cooking. With roots tracing back to West African, French, and Spanish culinary traditions, gumbo embodies the spirit of community, comfort, and creativity in cooking.

Chicken Gumbo

Discover the warmth and rich flavors of Southern cuisine with this Spicy & Savory Chicken Gumbo recipe! A perfect blend of tender chicken, the holy trinity of veggies, and a rich roux creates a hearty dish that’s a true celebration of Louisiana's culinary heritage. Perfect for family gatherings or cozy dinners, this gumbo is sure to bring everyone together. Dive into this comforting bowl of goodness! #Gumbo #SouthernCooking #ChickenGumbo #ComfortFood #FoodieAdventure #RecipeOfTheDay
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Ingredients
  

1 ½ lbs chicken thighs, boneless and skinless, diced

½ cup vegetable oil (or duck fat for a richer flavor)

½ cup all-purpose flour

1 large onion, finely chopped

1 green bell pepper, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

4 cups chicken broth

2 cups okra, sliced (fresh or frozen)

2 bay leaves

1 tbsp Worcestershire sauce

2 tbsp Cajun seasoning (adjust to taste)

1 tsp dried thyme

½ tsp cayenne pepper (optional)

Salt and pepper, to taste

3 green onions, sliced, for garnish

Cooked white rice, for serving

Fresh parsley, chopped, for garnish

Instructions
 

Make the Roux: In a large heavy-bottom pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring continuously, until it turns a deep brown color (about 15-25 minutes). Be careful not to burn it; if it does, start over.

    Add the Vegetables: Once the roux is ready, add the chopped onion, bell pepper, and celery (the holy trinity). Sauté for about 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional minute until fragrant.

      Incorporate Chicken: Add the diced chicken thighs to the pot, cooking until the chicken is lightly browned (about 5 minutes).

        Add Remaining Ingredients: Pour in the drained diced tomatoes, chicken broth, sliced okra, bay leaves, Worcestershire sauce, Cajun seasoning, thyme, cayenne pepper, salt, and pepper. Stir well to combine.

          Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally. If you have time, let it simmer longer to deepen the flavors!

            Serve: Remove bay leaves before serving. Ladle the chicken gumbo into bowls over a scoop of cooked white rice. Garnish with sliced green onions and chopped parsley.

              Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 6