Simmer a thick, rich broth with celery, onion and bell pepper and load it with shredded chicken for this streamlined version of a Louisiana classic. An irresistible soup that you’ll want to make over and over again, gumbo is influenced by West African, Native American and European culinary cooking.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 4-6 |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- 4 tablespoons vegetable oil
- 6 chicken thighs or leg quarters
- Kosher salt and freshly ground black pepper
- 6 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 scallions, thinly sliced, green and white parts kept separate
- 1 small green bell pepper, chopped
- 1 onion, chopped
- 4 cups chicken stock
- 1 tablespoon seafood seasoning, such as Old Bay
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken on all sides with salt. Add the chicken skin-side down to the pot and cook until browned, about 6 minutes. Flip and cook 2 more minutes; transfer to a plate. Remove the crispy chicken skin, slice and reserve on the side for garnish.
- Lower the heat to medium-low and stir in the flour, cooking until the resulting paste (roux) turns brown and smells of roasted peanuts, 12 to 15 minutes.
- Add the garlic, celery, scallion whites, bell peppers and onions and cook until softened, about 6 minutes. Add the stock, seafood seasoning and 1/2 teaspoon black pepper. Return the chicken to the pot, bring to a simmer and cook until the meat is falling-off-the-bone tender, about 1 hour 10 minutes.
- Remove the chicken and set aside until cool enough to handle. Shred into bite-size pieces, discarding the bones, and return the meat to the pot.
- Ladle the gumbo into a soup bowl and garnish with the scallion greens and sliced chicken skin.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 617 |
| Total Fat | 44 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 38 g |
| Cholesterol | 194 mg |
| Sodium | 988 mg |
| Serving Size | 1 of 6 servings |
| Calories | 617 |
| Total Fat | 44 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 38 g |
| Cholesterol | 194 mg |
| Sodium | 988 mg |
Reviews
Very good, easy to make and filling. Perfect for a cold night. Loved the crispy chicken skins on the top for a different texture. Definitely needs a little side salad or something like that to lighten things up a bit IMO but otherwise a very tasty dish that I have made several times now