Chicken Gumbo
Yield
servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
whole chicken
two birds, cut into 8 pieces |
|
| 2 | teaspoons |
prepared mustard
dried |
|
| 2 | teaspoons |
paprika
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon |
allspice
ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
celery stalks
|
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
sweet red bell peppers
cored, chopped |
|
| 1 | each |
green bell peppers
cored, diced |
|
| 1 | tablespoon |
garlic
chopped |
|
| 4 | cups |
okra
sliced |
|
| 1 | can |
italian plum (roma) tomatoes
chopped |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
whole chicken
two birds, cut into 8 pieces |
|
| 1E+1 | ml |
prepared mustard
dried |
|
| 1E+1 | ml |
paprika
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 0.6 | ml |
allspice
ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
celery stalks
|
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
sweet red bell peppers
cored, chopped |
|
| 1 | each |
green bell peppers
cored, diced |
|
| 15 | ml |
garlic
chopped |
|
| 946 | ml |
okra
sliced |
|
| 1 | can |
italian plum (roma) tomatoes
chopped |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
thyme
dried |
*
|
Directions
Rinse chicken pieces and pat dry. Preheat oven to 400℉ (200℃).
Combine first 6 seasonings in a small bowl and rub into chicken pieces.
Place chicken in a shallow baking pan and bake for 15 minutes.
Set aside.
Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.
Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.
Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot.
Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.
Simmer over medium-low heat, partially covered, until chicken is crisp.
Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer.
If gumbo begins to boil, reduce heat.
Adjust seasonings to taste. Garnish with remaining parsley.
If desired, serve hot over cooked rice.
