Okra Gumbo
Ingredients
The base
-
3-3½
pounds
skinless chicken thighs
-
¼
cup
unsalted butter
-
¼
cup
canola oil
-
½
cup
flour
-
1
medium
onion, diced
-
1
tablespoon
minced garlic
-
1
medium
green bell pepper, diced
-
1
cup
chopped celery
-
1
tablespoon
Creole seasoning
-
1
tablespoon
chicken bouillon powder or 1 cube
-
½
tablespoon
smoked paprika
-
1
tablespoon
thyme
-
1
14-oz can
diced tomatoes
-
6
cups
chicken stock or water
The seafood and vegetables
-
1
pound
shrimp, peeled and deveined
-
1-2
cups
chopped okra
-
1
tablespoon
gumbo filé
-
2
green onions, chopped
-
¼
cup
chopped parsley
Instructions
- Season the chicken with salt and pepper, then brown it in oil over medium heat and set aside.
- In the same pot, add butter and flour to make a roux, cooking it on low heat until it turns a rich dark brown color.
- Add onion, garlic, green pepper, and celery to the roux, cooking for 8-10 minutes.
- Stir in the chicken, Creole seasoning, chicken bouillon, paprika, and thyme, cooking for an additional 5 minutes.
- Pour in the diced tomatoes and chicken stock, bring to a boil, then simmer for 45-50 minutes.
- Add shrimp and okra, simmer for another 5 minutes, then stir in gumbo filé, green onions, and parsley.
Nutrition Facts (estimated)
Servings
5-6
Calories
370
Total fat
22g
Total carbohydrates
20g
Total protein
22g
Sodium
1089mg
Cholesterol
253mg
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