The history of gumbo can be traced back to the West African region, where the word “gumbo” is derived from the Bantu word for okra, “ki ngombo.” Okra was brought to the Americas through the transatlantic slave trade, and it became a vital ingredient in the development of gumbo.

Gumbo evolved in the southern United States, particularly in Louisiana, where it incorporated diverse influences from French, Spanish, African, and Native American cultures. The dish developed in response to the available ingredients and cultural exchanges that occurred in the region. Gumbo became a symbol of the blending of these cultures, reflecting the diversity and richness of Louisiana’s culinary heritage.

The base of gumbo is a roux, a mixture of fat and flour cooked until it reaches a rich, caramelized color. The roux serves as the thickening agent and provides a deep, nutty flavor to the gumbo. In addition to the roux, gumbo typically includes the “holy trinity” of Cajun and Creole cooking: onions, bell peppers, and celery. These aromatic vegetables form the foundation of the gumbo’s flavor profile.

Chicken and okra gumbo became popular in the late 19th and early 20th centuries when chicken was more accessible to households. The combination of tender chicken, the natural thickening properties of okra, and the robust flavors of the roux created a comforting and satisfying dish that remains a staple in Louisiana cuisine.

INGREDIENTS

• 1 whole chicken, cut into pieces
• 1 cup okra, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Cooked rice, for serving
• Chopped green onions, for garnish

INSTRUCTIONS

1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux, stirring frequently, until it reaches a dark brown color, similar to the color of chocolate. Be careful not to burn it, as it can turn bitter.
2. Once the roux has reached the desired color, add the diced onions, bell peppers, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and translucent.
3. Add the diced tomatoes, bay leaves, dried thyme, paprika, and cayenne pepper (if using) to the pot. Stir to combine the ingredients.
4. Place the chicken pieces in the pot, ensuring they are submerged in the roux and vegetable mixture. Pour in the chicken broth, making sure it covers the chicken.
5. Bring the gumbo to a boil, then reduce the heat to low and let it simmer, partially covered, for about 1hour or until the chicken is cooked through and tender.
6. Remove the chicken pieces from the pot and allow them to cool slightly. Once cooled, shred the chicken meat and discard the bones and skin. Return the shredded chicken to the pot.
7. Add the sliced okra to the gumbo and continue simmering for an additional 15-20 minutes, or until the okra is cooked and tender.
8. Season the gumbo with salt and black pepper to taste, adjusting the seasoning as needed.
9. Serve the chicken and okra gumbo hot over a bed of cooked rice. Garnish with chopped green onions for added freshness and flavor.

NOTES:

• Chicken and okra gumbo is a dish that embodies the rich cultural heritage and culinary traditions of Louisiana. The combination of tender chicken, flavorful roux, and the natural thickening properties of okra creates a dish that is both comforting and satisfying. Whether enjoyed during a festive gathering or as a comforting meal on a cold day, chicken and okra gumbo is sure to delight with its complex flavors and hearty nature.