Creole Chicken and Okra Gumbo (Dairy-Free)

Ingredients

• about 680 g Chicken Thighs
• about 450 g Okra
• 1 large Onion
• 1 large Bell Pepper
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Creole Seasoning
• 6 cups Chicken Broth
• about 410 g Diced Tomatoes
• 1 can Coconut Milk
• 4 cups Rice
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 205°C (200°C).
2. 2Season the about 680 g 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 about 450 g 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 about 410 g of diced tomatoes, and the 1 can of coconut milk. Stir everything together and bring the liquid to a boil.
6. 6Return the seared about 680 g 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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