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.
Chicken Gumbo Recipe
- Cutting board
- Chef's knife
- Large spaghetti pot or stock pot
- Rice cooker
- 2 lbs. chicken breast cut into 1/2” cubes
- 4 c. rice cooked (set to the side for serving)
- 1 can can diced tomatoes 28 oz. can
- 2 green peppers cored, diced, seeded
- 1 yellow onion diced
- 4 celery stalks chopped
- 1 c. okra frozen
- 3 qt. chicken broth
- ¼ c. oil or butter
- Kosher salt to taste
- black pepper to taste
- ½ tsp. cayenne pepper
- 1 tbsp. red wine vinegar
- 1 tbsp. sugar
- 2 tbsp. garlic minced
- 2 bay leaves
- 1 tsp. rubbed sage
- 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.
- Scoop hot rice into bowls, and cover with gumbo.
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