Print
Ligthened Up Chicken Gumbo|www.mannaandspice.com

Lightened Up Chicken Gumbo

  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 1x

Scale

Ingredients

  • 1 lb soujuk (andouille sausage substitute), cut into 1″ thick, angled slices
  • 1 ½ lbs boneless, skinless chicken breast (or boneless, skinless chicken thighs)
  • 1 lb peeled and deveined raw shrimp
  • ¾ cup all-purpose flour
  • 3 cups sliced okra (frozen or fresh)
  • 1 large green bell pepper, chopped
  • 4 ribs celery, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 4 cloves garlic, minced
  • 14.5 oz can diced tomatoes
  • 4 tbsp tomato paste
  • 2 tbsp distilled white vinegar
  • 2 tsp Cajun seasoning (like Zataran’s) or to taste
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp hot sauce (like Tabasco) or to taste
  • 2 tsp dried thyme
  • 4 bay leaves
  • 2 chicken bouillon cubes
  • 45 cups water
  • 24 stalks green onions, finely chopped (for garnish)
  • chopped parsley for garnish
  • cooked rice (white or brown)

Instructions

  1. Preheat oven to 400 degrees.
  2. Spread flour on a baking sheet evenly. Toast in oven for 30 minutes. Stir flour to ensure even browing. Return to oven and cook for 15-20 minutes, until the flour becomes golden brown and develops a nutty smell. Remove from oven and set aside.
  3. Heat a dutch oven on high heat and add soujuk in an even layer and brown each both sides. Remove with a slotted spoon and set aside.
  4. Add chicken to the rendered fat and cook until chicken is no longer pink on the inside, about 5 minutes. Remove with a slotted spoon and set aside.
  5. Reduce heat to medium low and add onions into the rendered fat. Cook, stirring occasionally, until onions become translucent. Add garlic and cook for 30 seconds. Add celery and green pepper and cook until vegetables are softened, about 5 minutes.
  6. Slowly add in toasted flour and mix well. Add browned soujuk and stir to coat with flour mixture. Stir in tomato paste and diced tomatoes. Add 4 cups water, stirring to dissolve lumps. Add in vinegar and chicken bouillon cubes, stirring to dissolve. bring to a boil and reduce heat to lowest setting.
  7. Add in thyme, bay leaves, salt, paprika, hot sauce, cajun seasoning, and okra. Cover and simmer for 30-35 minutes, stirring occasionally.
  8. Remove lid and shrimp and chicken. Cook for 5 minutes, until shrimp turns opaque. Remove from heat.
  9. Serve with rice. Garnish with green onions and parsley.