Chicken Gumbo

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Moderate

Photo by:

This hearty soup-stew from Cajun country will have the richest flavor if you use chicken thigh meat.

Yield: 4 servings

INGREDIENTS

1 tbsp vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 green bell pepper, seeded and chopped
1 garlic clove, chopped
1lb (450g) boneless and skinless chicken thighs, cubed
2 tsp sweet or hot paprika
½ tsp dried oregano
½ tsp ground cumin
1 tbsp all-purpose flour
2 cups chicken stock
One 14.5 oz (411g) can chopped tomatoes
4 oz (115g) andouille or kielbasa sausage, sliced
8 oz (225g) frozen sliced okra
Salt and freshly ground black pepper

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.

2. Add the chicken and cook, turning frequently, about 10 minutes, or until lightly browned. Stir in the paprika, oregano, cumin, and the flour. Stir for 1 minute, then stir in the stock, tomatoes, and sausage.

3. Boil, then reduce the heat to and simmer for 20 minutes. Add the okra and simmer for 20 minutes, until the chicken is tender. Season with salt and pepper and serve hot.

Variation:

Seafood Gumbo: Replace the chicken with 1lb (450g) large raw shrimp, shelled, and deveined, and add in step 3 with the okra.