Hearty Creole Gumbo
A comforting and flavorful Louisiana classic, filled with tender meats and fresh vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined or your choice of halal seafood
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth ensure halal-compliant
- 2 tablespoons Cajun seasoning
- 1 bay leaf
- 1 cup okra, sliced fresh or frozen
- Salt and pepper to taste
- Chopped green onions for garnish
- Cooked rice, for serving
Instructions
Preparation
- Gather and chop your vegetables, and cut the chicken into bite-sized pieces.
Cooking
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the onion, green bell pepper, and celery. Sauté for about 5 minutes or until softened. Toss in the minced garlic for an additional minute.
- Add the chicken pieces, stirring occasionally until browned, about 5-6 minutes.
- Pour in the undrained diced tomatoes and chicken broth. Add the Cajun seasoning and bay leaf, stirring to mix everything well.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- After 30 minutes, stir in the shrimp and okra and let simmer for an additional 10-15 minutes until the shrimp are cooked through.
- Adjust with salt and pepper as needed. Remove the bay leaf before serving.
- Spoon the gumbo over a bed of cooked rice and garnish with chopped green onions.
Notes
For substitutions, use halal chicken sausage for additional flavor or replace shrimp with other halal seafood. Simmering longer melds the flavors better, avoiding any skipping of sautéing the vegetables.