Ingredients for Louisiana Chicken Gumbo
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- Chicken
- Vegetable Oil
- Onions
- 2 stalks celery, chopped
- 1/2 cup green onions, chopped
- Garlic Cloves
- Chicken Broth
- Diced Tomatoes
- 2 bay leaves
- Pepper Sauce
- Frozen Whole Okra
- Cooked Rice
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How to Make Louisiana Chicken Gumbo
- In a large bowl, whisk together 1/2 cup all-purpose flour and 1 teaspoon salt.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, to the bowl. Toss to coat evenly with the flour mixture.
- Heat 2 tablespoons vegetable oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
- Add chicken to the hot oil and cook until browned on all sides, about 10-12 minutes. Remove chicken from pot and set aside.
- Add 1 medium onion, chopped; 2 stalks celery, chopped; 1/2 cup green onions, chopped; and 2 cloves garlic, minced, to the pot. Cook for 5 minutes, stirring often, until softened.
- Return the chicken to the pot.
- Stir in 6 cups chicken broth, 1 (14.5 ounce) can diced tomatoes, undrained; 2 bay leaves; and 1 teaspoon Tabasco sauce (or to taste). Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Remove bay leaves before serving.
- Serve hot over cooked rice. Garnish with green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
18g
Fat
42g
Carbs
4g
