Creole Chicken and Okra Gumbo (Dairy-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 1 lb Okra
• 1 large Onion
• 1 large Bell Pepper
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Creole Seasoning
• 6 cups Chicken Broth
• 14.5 oz Diced Tomatoes
• 1 can Coconut Milk
• 4 cups Rice
• 2 tbsp Vegetable Oil

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 400°F (200°C).
2. 2Season the 1.5 pounds of chicken thighs with 2 tablespoons of Creole seasoning. Place the seasoned chicken thighs in the hot pot and sear them until they are browned on all sides, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 large onion, 1 large bell pepper, and 2 stalks of celery to the same pot. Cook these vegetables, stirring occasionally, until they begin to soften, which should take about 5 to 7 minutes. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 pound of okra and cook for 5 to 7 minutes, stirring occasionally, until the okra is slightly browned.
5. 5Pour in the 6 cups of chicken broth, the 14.5 oz of diced tomatoes, and the 1 can of coconut milk. Stir everything together and bring the liquid to a boil.
6. 6Return the seared 1.5 pounds of chicken thighs to the pot. Once the liquid returns to a simmer, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes. The chicken should be cooked through and very tender.
7. 7Serve the gumbo hot over the 4 cups of cooked rice.

Substitutions

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