Speedy Chicken and Okra Gumbo

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”:

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