This savory recipe is reminiscent of my Mom’s Famous Gumbo, but made in a quarter of the time. Perfect for a chilly evening, I find myself making this bowlful of Southern comfort at least once a month during the winter…
While I admit to being a ‘gumbo snob’, I must repeat. This is not gumbo…just a cousin with a Louisiana flair. Starting with The Holy Trinity– celery, onions and bell peppers, you’ll build a rich roux and add in the tender chicken. Make a quick pot of rice and dinner is done! In this recipe, I used chicken thighs because I think dark meat has much more flavor than white. In any case, you can use all white meat but you’ll be missing out on some of the chicken flavor.
Make a big pot of this because everyone will love it and the leftovers are even better!