Chicken Gumbo

🛒 Ingredients

• Boneless, skinless chicken thighs 188 g · 309 kcal
• Vegetable oil 15 g · 133 kcal
• All-purpose flour 8 g · 27 kcal
• Yellow onion 25 g · 10 kcal
• Celery stalks 19 g · 3 kcal
• Green bell pepper 25 g · 5 kcal
• Garlic cloves 3 g · 4 kcal
• Chicken stock 240 g · 24 kcal
• Canned diced tomatoes 50 g · 9 kcal
• Worcestershire sauce 2 g · 1 kcal
• Cajun seasoning 5 g · 12 kcal
• Bay leaves 0 g · 0 kcal
• Dried thyme 0 g · 0 kcal
• Cayenne pepper 0 g · 0 kcal
• Green onions, sliced 5 g · 2 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with Cajun seasoning, salt, and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 4 tablespoons of vegetable oil over medium-high heat.
2. Sear the chicken until browned on all sides, about 6-8 minutes, then remove from the pot and set aside. Reduce heat to medium.
3. Add the remaining 2 tablespoons of vegetable oil to the pot, then gradually whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 30-45 minutes until the roux is a rich, dark brown color (like milk chocolate).
4. Add the diced onion, celery, and green bell pepper (the 'holy trinity') to the roux. Sauté for 8-10 minutes until the vegetables soften.
5. Stir in the minced garlic, dried thyme, bay leaves, and cayenne pepper, cooking for another minute until fragrant.
6. Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then add the diced tomatoes and Worcestershire sauce.
7. Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally, until chicken is very tender and flavors have melded.
8. Remove bay leaves before serving. Ladle the hot gumbo into bowls, garnishing with fresh sliced green onions. Serve immediately, typically over rice.