Mardi Gras Chicken Gumbo with Okra (Printable version)
Vibrant Louisiana classic featuring tender chicken, smoky sausage, and fresh okra in a richly spiced broth.
# Ingredient list:
→ Proteins
01 - 1.1 lb boneless, skinless halal chicken thighs, cut into bite-sized pieces
02 - 7 oz halal beef sausage or smoked turkey sausage, sliced
→ Vegetables
03 - 2 tbsp vegetable oil
04 - 1 large onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 10 oz fresh okra, sliced
09 - 14 oz canned diced tomatoes, drained
→ Roux
10 - 1/2 cup all-purpose flour
11 - 1/4 cup vegetable oil
→ Liquids
12 - 5 cups halal-certified chicken broth
13 - 2 bay leaves
→ Spices & Seasonings
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper
16 - 1 tsp dried thyme
17 - 1 tsp dried oregano
18 - 1 tsp salt
19 - 1/2 tsp black pepper
→ Garnish & Serving
20 - Steamed white rice
21 - Chopped fresh parsley
22 - Hot sauce, optional
# Directions:
01 - In a large heavy-bottomed pot, combine 1/4 cup oil and 1/2 cup flour over medium heat. Stir constantly for 10-15 minutes until the mixture turns deep golden brown without burning.
02 - Add chopped onion, diced bell pepper, and celery to the roux. Cook for 5 minutes until softened, stirring frequently.
03 - Stir in minced garlic and cook for 1 minute more until fragrant.
04 - Add chicken pieces and sliced sausage, cooking for 5 minutes until lightly browned on the edges.
05 - Stir in okra, drained diced tomatoes, bay leaves, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Mix thoroughly to combine.
06 - Pour in 5 cups chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally to prevent sticking.
07 - Taste and adjust seasonings as needed. Remove bay leaves before serving.
08 - Ladle gumbo into bowls over steamed white rice. Garnish with chopped fresh parsley and hot sauce if desired.
# Expert Tips:
01 -
- The deep, complex flavors develop as it simmers, which means even better leftovers the next day when all those Cajun spices have had time to get friendly with each other.
- Despite looking impressive enough for special occasions, this gumbo is surprisingly forgiving and welcomes substitutions based on what you already have in your pantry.
02 -
- Never rush the roux, not even when youre hungry and impatient, as those extra minutes of stirring are what separate good gumbo from transcendent gumbo.
- Adding the vegetables to your hot roux will immediately stop the browning process, preventing it from burning while also coaxing incredible flavor from the veg as they hit that hot fat.
03 -
- Keep a glass of cold water nearby while making your roux, and if you see even a hint of black specks forming, immediately drop a splash in to halt the cooking and start again rather than risk the bitter taste of burnt flour permeating your entire gumbo.
- For a freezer stash of ready-to-go gumbo base, make double the amount of seasoned roux, cool completely, and store in portion-sized containers for up to three months.