CAJUN CHICKEN GUMBO SOUP
Steps:
- Heat a heavy skillet or Dutch oven over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add onions, celery, and bell pepper; sauté until the onions are transparent. Add the carrot, celery sea salt, black pepper, sage, and thyme; sauté 3 minutes. Remove the vegetable from the pan and set aside. Reheat the skillet over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add the cut up chicken and season to taste with salt & pepper. Sauté until the chicken is just golden in color. Remove from heat and add cooked vegetables to the pan and season with chicken seasoning and Cajun seasoning; toss to blend. Meanwhile, in a 2 quart pot, bring the chicken stock to a boil. Add the orzo. If the chicken stock is bland, add 1/2 to 1 teaspoon sea salt to taste. Bring back to a boil and cook, uncovered for 8 - 10 minutes or until just tender. Turn down the heat to low and add the cooked chicken/vegetable mixture to the cooked orzo. Add the Okra and heat gently. Adjust seasonings, if necessary and serve. Cook's Notes Avoid slimy okra by never allowing it to boil! Thaw okra in warm water. Drain well before adding to soup. I like to make this a savory dish, rather that a hot and spicy one. Because the orzo will continue to absorb liquid, this soup is best served at once. To prepare in advance, simply cook the chicken and vegetables as directed, cool, and store in refrigerator. About 25 minutes before serving, prepare the orzo in the stock as directed, turn down the heat to low, add the chicken/vegetable mixture and thoroughly heat through. Add the thawed and drained okra and heat a few more minutes. If leftovers are too thick, simply stir in a little chicken stock. Adjust seasonings as necessary. For a thicker soup, simply allow the orzo to absorb more liquid.
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bassam akram
[email protected]Yum!
Mary Dlion
[email protected]The soup was good, but it could have used more vegetables.
Xinggh Bhaii
[email protected]This gumbo is a lot of work, but it's worth it. The flavor is amazing!
Frenzyswat
[email protected]I followed the recipe exactly, but my gumbo turned out bland. I think I might have used too much water.
ayanbode ayomide
[email protected]This gumbo is a bit too spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less cayenne pepper next time.
Dahami Upeksha
[email protected]I'm not a big fan of okra, but I decided to give this recipe a try anyway. I was pleasantly surprised! The okra added a nice slimy texture to the soup, and the overall flavor was delicious.
Md Imtiyaz
[email protected]This gumbo is a great way to warm up on a cold day. It's hearty and filling, and the spices give it a nice kick.
Tayyab Randhawa
[email protected]This soup is delicious! I love the combination of flavors and textures. The chicken is tender and juicy, the vegetables are perfectly cooked, and the broth is rich and flavorful.
Zulfiqar Gujjar230
[email protected]I've made this gumbo soup a few times now, and it's always a hit with my family and friends. It's easy to make, and the leftovers are even better the next day.
Kalam Shah
[email protected]This Cajun chicken gumbo soup is a real winner! The flavors are rich and complex, and the chicken is fall-off-the-bone tender. I especially loved the addition of okra, which gave the soup a nice slimy texture.