
Speedy Chicken and Okra Gumbo
Craving the rich flavors of a classic Louisiana gumbo but short on time? This Speedy Chicken and Okra Gumbo is here to the rescue. In just a fraction of the time, you can enjoy the soulful combination of tender chicken, okra, and a flavorful roux that defines Cajun Creole cuisine.
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup frozen okra slices
- 4 cups chicken broth
- Cooked white rice for serving
- Chopped green onions for garnish
Instructions:
Prepare the Roux:
In a large pot or Dutch oven, combine flour and vegetable oil over medium heat to create a roux. Stir continuously until the roux reaches a deep, chocolate brown color. Be attentive to prevent burning.
Sauté Aromatics:
Add chopped onions, bell peppers, celery, and minced garlic to the roux. Sauté until the vegetables are softened.
Season the Roux:
Sprinkle dried thyme, smoked paprika, cayenne pepper, salt, and black pepper into the pot. Stir well to coat the vegetables with the seasoned roux.
Add Chicken:
Add the bite-sized chicken pieces to the pot. Sauté until the chicken is browned on all sides.
Incorporate Tomatoes and Okra:
Pour in the diced tomatoes with their juice and add the frozen okra slices. Stir to combine with the chicken and vegetable mixture.
Pour in Chicken Broth:
Gradually add the chicken broth, stirring continuously to ensure a smooth consistency. Bring the mixture to a gentle simmer.
Simmer and Serve:
Allow the gumbo to simmer for 20-25 minutes or until the chicken is cooked through and the flavors meld. Adjust seasoning if needed.
Serve Over Rice:
Spoon the Speedy Chicken and Okra Gumbo over cooked white rice. The rice serves as the perfect accompaniment to soak up the flavorful broth.
Garnish and Enjoy:
Garnish with chopped green onions before serving. Dive into the rich and soulful goodness of this speedy gumbo.
Pro Tips:
- Okra Tip: If using fresh okra, slice and sauté it separately before adding it to the gumbo to reduce its sliminess.
- Make It Ahead: Gumbo often tastes even better the next day as the flavors continue to develop.
With Speedy Chicken and Okra Gumbo, you’ll experience the warmth and depth of a traditional Louisiana gumbo in a fraction of the time. Enjoy the convenience without compromising on flavor!
Certainly! Here’s a detailed recipe for “Rapid Red Beans and Rice” from the blog “Cajun Creole Culinary Magic: A Taste of Louisiana in Every Bite”: