(Contains Chicken | Dairy-Free | Gluten-Free | *Spicy)
Chicken gumbo was one of the first few stews I experimented with during the initial phases of The Soup Spoon. The recipe 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. So here’s presenting to you 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. What you eat matters!
Ingredients: Chicken stock (water, chicken bones, carrots, leeks, herbs), marinated chicken, potatoes, carrots, red bell peppers, green bell peppers, tomatoes, celery, lady’s fingers (okra), onions, garlic, herbs, spices
Condiment: Spring onion