Chicken Gumbo
Submitted by jaynedow
Spice-rubbed chicken baked crisp then simmered with okra, tomatoes, bell peppers, celery, and onions in a thick, aromatic Louisiana-style gumbo. Ladle it over rice and taste the bayou.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsReal gumbo starts with seasoning that means business.
Two whole chickens get rubbed down with mustard, paprika, allspice, and cayenne, then hit a hot oven until the skin crisps up.
From there, the pot takes over. Celery, onions, red and green peppers, garlic, and sliced okra build the aromatic foundation. Plum tomatoes and tomato paste thicken things up, and the chicken nestles in with all its pan juices to simmer until everything melds into one rich, layered bowl.
No roux in this version. The okra does the thickening, old-school style.
Serve over hot rice with a cold drink nearby.
Kitchen Tips
- Bake the chicken first: That initial blast of high heat renders the fat and crisps the skin, adding way more flavor than dropping raw chicken straight into the pot.
- Cook the okra separately before adding: Five minutes over medium heat reduces the sliminess that turns some people off okra for good.
- Keep it at a simmer, not a boil: A gentle bubble builds flavor. A rolling boil toughens the chicken and breaks down the vegetables too fast.
Ingredients
Directions
Rinse chicken pieces and pat dry. Preheat oven to 400℉ (200℃).
Combine first 6 seasonings in a small bowl and rub into chicken pieces.
Place chicken in a shallow baking pan and bake for 15 minutes.
Set aside.
Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.
Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.
Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot.
Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.
Simmer over medium-low heat, partially covered, until chicken is crisp.
Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer.
If gumbo begins to boil, reduce heat.
Adjust seasonings to taste. Garnish with remaining parsley.
If desired, serve hot over cooked rice.
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