An average gumbo recipe takes hours to cook. Who wants to wait that long when you’re desperately craving a hearty bowl of spicy gumbo? The wait is now over as we take on this quick and simple version.
Servings: 4 servings
- 6 oz skinless boneless chicken thigh
- 1 1/2 tbsp olive oil divided
- 1/4 tsp salt divided
- 1/4 tsp black pepper divided
- 5 oz okra cut into ½-inch slices
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1.5 oz yellow onions diced
- 1 oz celery diced
- 1.4 oz bell pepper red and green, diced
- 4 oz tomatoes finely chopped
- 2 tsp garlic minced
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp cajun seasoning
- 4 cups unsalted chicken broth
- 4.8 oz smoked sausage 2 links
- 1 bay leaf
- 3 cups cooked medium-grained rice
- 1 tbsp fresh parsley finely chopped
Heat up 1/2 tbsp olive oil in a large pot over medium heat. Add chicken, 1/8 tsp salt, and 1/8 tsp black pepper. Sear for 8 minutes, flipping halfway. Transfer the chicken to a plate and cover it with aluminum foil. Allow it to cool slightly.
In the same pot, add okra and cook for 3 minutes over medium heat. Once the okra is lightly browned, transfer to a plate and set aside.
Add the remaining 1 tbsp olive oil, butter, and flour. Cook for 5 minutes over medium heat or until the roux has reached a dark golden brown hue; stir occasionally. Meanwhile shred the cooked chicken with a pair of forks and set aside.
Add chopped onions, celery, and bell peppers to the pot. Sautée for 3 minutes over medium heat or until tender. Add chopped tomatoes and garlic. Raise the heat to high and cook for 1 minute.
Return okra to the pot, along with dried basil, thyme, cayenne pepper, cajun seasoning, 1/8 tsp salt, and 1/8 tsp pepper. Cook for 30 seconds or until fragrant. Add unsalted chicken broth, shredded chicken, smoked sausages, and bay leaf. Bring the pot to a boil, then reduce the heat to medium-low and simmer for 30 minutes, uncovered.
Taste and check for seasoning if needed. Remove the pot from the heat. Garnish with freshly chopped parsley and serve with rice.
Serving: 1serving | Calories: 500kcal | Carbohydrates: 54g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 546mg | Potassium: 515mg | Fiber: 3g | Sugar: 2g | Vitamin A: 972IU | Vitamin C: 28mg | Calcium: 57mg | Iron: 4mg