(Contains Chicken | Dairy-Free | Gluten-Free | *Spicy)
Chicken gumbo was one of the first few stews I cooked while experimenting during the initial phases of The Soup Spoon many years ago. I followed this recipe that called for whole chicken to be chopped and marinated with spices and coated with flour, deep fried before being cooked in a peppery stew with peppers, onions and chillies. My husband always commented that it tasted like the chicken from a famous fast food chain in a spicy stew, very yummy but a tad unhealthy by our usual soup standards. More than a decade on, during my recent trip to New York while having lunch at Bubba Gump (named after the movie Forrest Gump), I had the opportunity to try their gumbo and it rekindled some very special memories. Hence I have decided to cook my healthier, eat-clean version sans the deep frying.
Inspired by the New Orleans culture, this stick-to-your-ribs goodness has marinated chicken, potatoes, carrots, okra and celery cooked in a spice-perfumed broth thickened with gluten-free dark roux. It’s not about how much or how little you eat — it’s what you eat that matters more!
Ingredients: Chicken stock (water, chicken bones, root vegetables, herbs), marinated chicken, potatoes, carrots, red bell peppers, green bell peppers, tomatoes, celery, lady’s fingers (okra), onions, garlic, herbs, spices
Condiment: Spring onion