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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.

DRY ROUX
20–30 min

Ingredients

Directions

SIMPLE CHICKEN GUMBO
45–60 min

Ingredients

Directions

  1. Cut the chicken into cubes and cook it. Set aside for later. Cut the okra into bite-size discs. Set aside for later.
  2. 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.
  3. 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.
  4. Cook the rice separately.
  5. Serve the gumbo over rice. Add some Louisiana-style hot sauce (Crystal, Tabasco) as desired. Add some sausage and/or shrimp if you want.