Cooking Time: 1 – 1-1/2 hours
1 cup all-purpose flour
1 teaspoon fresh oregano leaves, chopped
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh sage
1/4 teaspoon garlic powder
Salt and cayenne pepper to taste
One 6-pound chicken, cut into serving pieces
1/4 cup vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
One 14-1/2 ounce can, chopped tomatoes with their juices
Organize your ingredients. Preheat the oven to 350° F.
Combine the flour (1 cup) with the oregano (1 tsp, chopped), thyme (1 tsp), sage (1 tsp, chopped), garlic powder (1/4 tsp), cayenne pepper and salt to taste in a large re-seal-able plastic bag. Add the chicken (6-lbs, cut into serving pieces) and seal the bag. Shake up and down and back and forth until the chicken is well coated with the seasoned flour.
Heat the oil (1/4 cup) in a large deep sauté pan over medium-high heat. When very hot, but not smoking add the seasoned chicken, a few pieces at a time as you don’t want to crowd the pan. Sear, turning frequently, until the chicken is nicely browned on all sides. Do this in batches if necessary. (Optional Slow Cooker Alternative instructions below).
Add the celery (1/2 cup), onion (1/2 cup), green pepper (1/2 cup), and garlic (1 Tbsp, minced). Cover with the tomatoes (14-1/2 oz can chopped , with their juices).
Cover and place in the preheated oven. Braise for about 1 hour or until the chicken is very tender.
Serve as is or with dirty rice (see Cook’s Tip below).
Dirty rice is nothing more than white rice that has been cooked with chopped chicken giblets – usually chicken livers and gizzards. You can sauté the chopped giblets with some onion and garlic, add the rice along with the correct amount of cooking liquid called for with your favorite brand of rice and cook according to the package directions. Zatarain also makes a boxed variety that is quick cooking.
Add a package of frozen sliced okra for the authentic gumbo consistency.
Slow Cooker Alternative:
Gumbo can be cooked in a slow cooker on low for 7 hours. Once you’ve seared all the chicken pieces on the stove-top, transfer it to the slow cooker. Add the celery, onion, green pepper, and garlic. Cover with the tomatoes. Cook in a slow cooker on low, following manufacturer’s directions, for 7 hours or until the chicken is tender.