Ingredients:

  • 1 tablespoon vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 cups okra, sliced
  • 1 (14.5 oz) can diced tomatoes
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • Hot sauce for garnish (optional)

Instructions:

  1. Heat oil in a large pot over medium heat.
  2. Gradually whisk in flour until smooth and cook until it turns a dark brown color.
  3. Add onion, bell pepper, celery, and garlic to the roux and cook until softened.
  4. Season chicken thighs with Cajun seasoning and place them in the pot.
  5. Pour in chicken broth and add thyme, smoked paprika, okra, diced tomatoes, and bay leaves.
  6. Bring to a gentle boil, then reduce heat to low and simmer uncovered until chicken is cooked through.
  7. Remove chicken, shred it, return to the pot, and season with salt and pepper.
  8. Ladle gumbo into bowls, garnish with parsley and serve with hot sauce if desired.