Jack Rieger, Simple Chicken Gumbo
So this is two recipes because one is necessary for the other.
My dad used to make this and it was my favorite thing growing up. I recently asked him for the recipe and this is the result after me workshopping it a bit. I usually make it with just chicken but you could add some sausage if you want.
I hesitate to even call this gumbo. It’s fairly removed from its roots, I’m not from Louisiana, and it has been pared down quite a bit. Nonetheless, I love its simplicity and it makes for a great, quick meal.
- Heat the flour over medium-high heat, stirring often to avoid burning the flour. Stop when the flour is a dark brown.
- Keep in a sealed jar. This roux will keep for around 3 months.
SIMPLE CHICKEN GUMBO
- 2 chicken breast
- 1 cup okra
- 1 cup white rice
- 1 large serrano or jalapeño pepper
- 2 green onions
- 1⁄2 green bell pepper
- 1 tsp basil
- 1 tsp thyme
- 1 tsp celery salt
- 2 tsp dry roux
- 16 oz chicken broth
- 12 oz water
- Cut the chicken into cubes and cook it. Set aside for later. Cut the okra into bite-size discs. Set aside for later.
- Finely chop the onion, bell pepper, and serrano (or jalapeño). Cook this mixture in a pot over medium-high heat for 3 minutes (without oil). Stir occasionally.
- Add all ingredients to the pot, except for the rice. Bring this to a boil and let cook for 3 minutes. Then lower the heat to medium and simmer for 30 minutes.
- Cook the rice separately.
- Serve the gumbo over rice. Add some Louisiana-style hot sauce (Crystal, Tabasco) as desired. Add some sausage and/or shrimp if you want.