A hearty and flavorful gumbo recipe perfect for a nutritious and satisfying meal.
Place the chicken in a large soup pot and add enough water to cover. Bring to a boil.
Skim off any foam that forms on the surface for a clearer broth.
Add the onion, garlic, salt, pepper, bay leaf, sage, red pepper flakes, and thyme to the pot. Simmer for 20 minutes.
Chop the onion and garlic finely for a more even flavor distribution.
Add the tomatoes, corn, and okra to the pot and continue to simmer for 15 minutes.
Cut the tomatoes into small chunks for easier cooking.
In a separate pan, heat the oil and stir in the flour. Cook until golden brown, stirring constantly.
Keep stirring to prevent the roux from burning.
Add a ladle of the soup broth to the roux and whisk until smooth. Pour this mixture back into the soup pot and stir well.
Adding the broth gradually helps prevent lumps.
Simmer the gumbo for 30 minutes, stirring occasionally. Add the cooked brown rice during the last 10 minutes.
Taste and adjust seasoning as needed before serving.
Serve the gumbo hot, garnished with fresh parsley if desired.
Pair with a slice of crusty bread for a complete meal.
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