Green Gumbo with Chicken, Shrimp and Fresh Herbs

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
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  • Total Time 60 min Ico-add
  • Yield 6 Servings
  • Level Easy

There are as many gumbos as there are people who cook it. This is a lovely, fresh tasting, herbal version without a spicy hot payload.
 

Ingredients

  • 2 pounds boneless chicken thighs (about 8 thighs)
  • 1/4 cup vegetable oil
  • 12 strips bacon
  • 3/4 cup flour
  • 2 cups onion, chopped
  • 1 1/2 cups bell pepper, chopped
  • 1 cup celery, chopped
  • 2 quarts chicken stock plus additional for thinning the gumbo if necessary
  • 1 pound fresh okra (or 4 cups frozen okra), sliced
  • 2 tablespoons fresh thyme, chopped fine
  • 1 tablespoon fresh rosemary, chopped fine
  • 1 tablespoon fresh sage, chopped fine
  • 2 bay leaves
  • Fresh ground black pepper to taste
  • Big pinch of nutmeg
  • 1 1/2 pounds medium shrimp, shelled and deveined
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Directions

  1. 1. Rinse the chicken pieces and pat dry with paper towels, let them drain for a few minutes.
  2. 2. Place the vegetable oil in a heavy skillet over medium high heat; add the bacon and chicken pieces, skin side down. Cook the chicken on the skin side only until they are golden brown, about seven minutes. Remove the chicken and bacon; reserve.
  3. 3. Pour the oil from the skillet into a measuring cup. Return 3/4 cup of oil to the skillet (discard the rest). Reduce heat to medium and gradually add the flour, stirring continually. Cook the roux until it's a dark tan or light caramel color, about five minutes. Add the onion, bell pepper and celery. Cook for three minutes, stirring regularly.
  4. 4. Add the stock while stirring to combine it with the roux. Add the okra, thyme, rosemary, sage, bay leaves, black pepper and nutmeg.
  5. 5. Bring the mixture to a boil then reduce heat to a simmer. Chop the reserved bacon into coarse chunks, and add to the pot. Season the reserved chicken thighs with salt and pepper, cut each one in 4 to 6 pieces and add to the pot. Simmer for about 25 minutes.
  6. 6. Add the shrimp to the simmering gumbo and cook until the shrimp are just pink, about three minutes. If the gumbo is too thick, thin it out with a little chicken stock.
  7. 7. Taste for seasoning and serve over rice.