Ingredients:

  • 4 tablespoons (55g) vegetable oil
  • 1/2 cup (65g) all-purpose flour
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 can (14.5 oz/410g) diced tomatoes
  • 4 cups (960ml) chicken broth
  • 1 tablespoon (15g) Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups (250g) sliced okra (fresh or frozen)
  • Salt and pepper, to taste
  • 4 green onions, chopped (for garnish)
  • 1/4 cup (15g) chopped fresh parsley (for garnish)
  • Steamed white rice
  • Hot sauce (optional)

Instructions:

  1. Heat oil in a heavy pot over medium heat. Gradually whisk in flour, stirring constantly until the mixture turns a deep brown color.
  2. Add the chopped onion, bell pepper, and celery. Sauté until vegetables are tender, about 5-7 minutes.
  3. Stir in minced garlic and sauté for an additional minute. Add the chicken pieces, cooking until browned on all sides.
  4. Mix in diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaf, and sliced okra. Bring to a boil, then reduce heat to simmer.
  5. Allow the gumbo to simmer for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
  6. Remove the bay leaf and season with salt and pepper to taste. Serve over rice, garnished with green onions and parsley.