Louisiana Chicken Gumbo

READY IN: 1hr 20mins
Recipe by Charlotte J

I'm a coward when it comes to okra. Yes, I know it is used for its thickening qualities, but I just can't bring myself to use this vegetable.

Top Tweak by David D.

If I was making this recipe with a whole chicken I would roast it first, then remove the meat from the bone. I would absolutely put the okra with all the other veggies. Cooking the okra 45 minutes essentially eliminates the "slime factor" that turns some people off and allows it to provide the thickening desired. After 45 minutes I would add the chicken and cook another 30 minutes. I would also add a pound of browned andouille sausage at that time. As far as I am concerned it isn't Louisiana Gumbo if it doesn't contain andouille. Careful with the Tabasco if you do add andouille,as the sausage can be quite spicy itself.

Ingredients Nutrition

Directions

  1. Combine flour and salt in a plastic or paper bag.
  2. Add chicken pieces, close bag, and shake to coat well.
  3. Heat oil in a large, heavy Dutch oven over medium-high heat.
  4. Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
  5. Remove chicken from pot and set aside.
  6. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
  7. Return chicken to pot.
  8. Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
  9. Add okra and cook 10 minutes longer.
  10. Serve in bowls and top each serving with a scoop of rice.

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