Chicken Gumbo Recipe

The classic creole dish featuring the obligatory holy trinity of peppers,
onions, and celery. The holy trinity is the Cajun version of mirepoix. Gumbo is
fantastic in that it is both light and flavorful at the same time. Be careful
with the rice. As a little can go a long way. If you put in too much rice, you
will end up with a rice dish (not a soup) that tastes like gumbo. I have learned
this from experience. Tasting Guidelines: Taste is savory, a little spicy, and
aromatic. Weight is light. Texture is soft. Good for low to moderate side
effects. Best categorized as Cajun/Creole.

Servings: 6 People

Author: Chef Ryan Callahan

Prep Time
20 minutes

Cook Time
1 hour

Course:

Soup Stew

Cuisine:

Cajun

Keywords:

chicken recipes Cajun chicken gumbo gumbo

Instructions

1 Bring a large pot to a medium heat. Add oil or butter for sauteing. Saute
onions, green peppers, celery and garlic. Cook until translucent. At this point
stir in the cubed chicken breasts. Saute chicken until lightly brown and cooked
thoroughly. Add salt and pepper. After the chicken is fully cooked, lightly
deglaze the pan with red wine vinegar. Allow to reduce. Stir in tomatoes,
chicken broth, and okra. Add remaining ingredients, seasonings, and aromatics.
Bring to a boil. Allow to simmer rapidly for 45 minutes. Adjust seasonings to
serve.
2 Scoop hot rice into bowls, and cover with gumbo.

Chicken Gumbo Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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