Chicken Gumbo

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

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Chicken

Soups & Stews

Spicy

Ingredients

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

directions

Prep: 10 min Total: More than 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

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.

Chime In

iVillage

Chicken Gumbo

Ingredients

directions