Chicken & Okra Gumbo
Recipes · Dinner · Recipe, Typed Supps
The roux takes twenty minutes of continuous stirring and decides whether the whole pot is worth eating.
Allergens and patterns
Contains celery, gluten.
Ingredients
- sliced (250g) Okra — Both a vegetable and the thickener. The sliminess people object to is exactly what it is there to do, and it cooks out.
- 6, cubed (600g) Chicken Thighs — Browned first and simmered long enough to fall apart into the pot.
- 1/2 cup (60g) Plain Flour — Half the roux. Cooked in oil until it is the colour of milk chocolate — this is where nearly all the flavour comes from.
- 1/4 cup (60g) Oil — The other half. Butter burns long before the roux is dark enough.
- 1, diced (150g) Green Pepper — Into the finished roux, where the cold vegetables stop it cooking any further.
- 2 sticks (100g) Celery — With the pepper and onion.
- 1 large (150g) Onion — The third.
- 1 1/2 cups, cooked (300g) White Rice — A scoop in the middle of each bowl, which is how it is served rather than stirred through.
Nutrition per serving
- Calories: 662.8 kcal
- Protein: 31.3g
- Carbohydrate: 39.7g
- of which sugars: 4.4g
- Fat: 41.2g
- of which saturated: 9.4g
- Fibre: 5.3g
- Sodium: 124.3mg
Method
- Make the roux: whisk the flour into the hot oil and stir constantly for 20 minutes until it is deep brown. Do not walk away.
- Tip the onion, pepper and celery straight in to stop it cooking, and stir for five minutes.
- Add 1.2 litres of stock slowly, then the chicken, and simmer 30 minutes.
- Add the okra for the last 20. Serve over rice.
Nutrients it supplies
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