Chicken and Okra Gumbo
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers. Like many soups, this is better the second day.
Serve with Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice
Ingredients
| 6 Tbsp. All purpose flour or garbanzo flour |
| 2 tsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 1 large White onions (finely diced) |
| 1 large Green bell peppers (seeded and diced) |
| 3 Medium stalk Celery, raw (diced) |
| 16 ounces Boneless, skinless chicken thighs |
| 1 cup Water |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. Worcestershire sauce |
| 2 tsp. Salt Free Creole Seasoning |
| 3 tsp.. Smoked paprika |
| 1/2 tsp. Salt |
| 3 leaf Bay leaves |
| 2 tsp. Creole Gumbo File |
| 1 lb Okra, raw (sliced into 1/2 inch rounds) |
Instructions
Add the flour to the skillet and stir about every 10 minutes. After 30 minutes it will begin to turn a blond color.
Increase the temperature to 400°F. The flour will brown very quickly, so watch it closely. Remove the pan from the oven when the flour is the color of milk chocolate (or slightly darker).
Remove the flour to a plate or container and set aside. (The flour may be cooked ahead of time. Allow the flour to cool and store in the pantry tightly sealed until needed.)
Add the olive oil to a large skillet over medium high heat.
When the pan is hot, add the garlic and cook for about 1 minute. Stir frequently.
Add the onions and cook for about 3 minutes.
Add the celery and peppers and cook for about 2 minutes. Stir frequently.
Add the chicken thighs and cook for about 8 to 10 minutes. Stir occasionally.
Add the cooked flour a little at a time and stir to blend.
Add the water, stock, Worcestershire sauce, Creole seasoning, paprika, salt, and bay leaves.
Stir well and cover partially.
Reduce the heat and simmer for 45 minutes. Stir occasionally.
Add the okra and gumbo filé and stir.
Cook for about 10 minutes, stirring occasionally.
Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I learned the technique of browning the flour in a pan without fat from an elderly patient of mine. She said that it was the key to great gumbo because it let you control exactly how brown the roux would be better than if you put the flour in a pan with a lot of fat. It also allows you to use a lot less fat.
Gumbo is pretty easy to make, and there are lots of variations. This one doesn’t use sausage (here’s my Chicken and Andouille Gumbo recipe), but the smoky flavor comes from the smoked paprika and is enhanced by the umami of the Worcestershire sauce.
The flour helps thicken the gumbo but so does the filé, which is actually dried and ground sassafras root. The filé not only offers the distinctive pungent flavor, but also helps give the soup a silky texture.