This easy Cajun stew is full of the savoury flavours of herbs & spices including garlic, cayenne pepper, thyme, and sage. Serve it over white rice or even cauliflower rice for that classic bayou taste. It is simple to make and perfect for a fast weeknight meal. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Homemade Chicken Gumbo Homemade Chicken Gumbo Recipe | CHEFBear.net PT45M Serves 4 1 Tablespoon Extra-Virgin Olive Oil 1 1/2 Pounds Skinless & Boneless Chicken Thighs 1 Large Onion 3 N/A Stalks Of Celery 1 N/A Green Pepper 2 Tablespoons Unsalted Butter 1 Tablespoon All-Purpose Flour 15 Ounces Diced Tomato 2 Cups Chicken Stock 3 Cloves Garlic 1/4 Teaspoon Cayenne Pepper 1 Teaspoon Smoked Paprika 1 Teaspoon Ground Cumin 1 Teaspoon Dried Thyme 1 Teaspoon Dried Sage 1 Teaspoon Seasoned Salt 1 Teaspoon Dried Tarragon 1 N/A Bay Leaf 2 Cups Diced Okra 1 Teaspoon Salt & Freshly Ground Black Pepper In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat and brown the diced chicken for 4-5 minutes or until nicely golden brown. Set aside. In the same Dutch oven, add another tablespoon of olive oil, and saute the diced onions, celery and bell peppers for 5 minutes, or until the vegetables have softened. Set aside. Melt the butter in the Dutch oven, and stir in the flour, and cook for about 5 minutes, stirring continually until a nice golden roux is formed. Stir in the chicken stock, tomatoes, garlic, browned chicken, sauteed vegetables, the herbs & spices, and diced okra. Bring to a boil for 20 minutes. Check the seasoning, and adjust with salt & pepper as needed and serve with steamed rice (or even cauliflower rice).

Homemade Chicken Gumbo

Homemade Chicken Gumbo Recipe


This easy Cajun stew is full of the savoury flavours of herbs & spices including garlic, cayenne pepper, thyme, and sage. Serve it over white rice or even cauliflower rice for that classic bayou taste. It is simple to make and perfect for a fast weeknight meal.

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Recipe Information

Flavor Profile

American

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

45 Minutes

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Ingredients

      • 1 Tablespoon Extra-Virgin Olive Oil
      • 1 1/2 Pounds Skinless & Boneless Chicken Thighs (Diced)
      • 1 Large Onion (Diced)
      • 3 Stalks Of Celery (Diced)
      • 1 Green Pepper (Seeded & Diced)
      • 2 Tablespoons Unsalted Butter
      • 1 Tablespoon All-Purpose Flour
      • 15 Ounces Diced Tomato
      • 2 Cups Chicken Stock
      • 3 Cloves Garlic (Minced)
      • 1/4 Teaspoon Cayenne Pepper
      • 1 Teaspoon Smoked Paprika
      • 1 Teaspoon Ground Cumin
      • 1 Teaspoon Dried Thyme
      • 1 Teaspoon Dried Sage
      • 1 Teaspoon Seasoned Salt
      • 1 Teaspoon Dried Tarragon
      • 1 Bay Leaf
      • 2 Cups Diced Okra
      • 1 Teaspoon Salt & Freshly Ground Black Pepper

Directions

  1. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat and brown the diced chicken for 4-5 minutes or until nicely golden brown. Set aside.
  2. In the same Dutch oven, add another tablespoon of olive oil, and saute the diced onions, celery and bell peppers for 5 minutes, or until the vegetables have softened. Set aside.
  3. Melt the butter in the Dutch oven, and stir in the flour, and cook for about 5 minutes, stirring continually until a nice golden roux is formed. Stir in the chicken stock, tomatoes, garlic, browned chicken, sauteed vegetables, the herbs & spices, and diced okra. Bring to a boil for 20 minutes.
  4. Check the seasoning, and adjust with salt & pepper as needed and serve with steamed rice (or even cauliflower rice).



Nutrition & Cost Facts

Calories

560.0 kcal

Carbs

18.0 g

Fat

39.0 g

Protein

33.0 g

Cost Per Serving

$2.57

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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