Corn Gumbo

Instructions

1. 1

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside.

   Tip: For a richer flavor, use smoked bacon.

2. 2

   Add the olive oil to the pot and sauté the onion and garlic until softened.

   Tip: Be patient and stir occasionally to prevent burning.

3. 3

   Add the paprika, cayenne pepper, salt, and black pepper, and stir to combine.

   Tip: Adjust the spice level to your liking.

4. 4

   Add the dark roux and stir to combine. Cook for 1-2 minutes, or until fragrant.

   Tip: Be careful not to burn the roux.

5. 5

   Add the chicken breast, chicken broth, corn kernels, and cooked bacon. Stir to combine.

   Tip: Make sure all ingredients are well coated with the roux.

6. 6

   Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.

   Tip: Stir occasionally to prevent sticking.

7. 7

   Add the lemon juice and chopped parsley, and stir to combine.

   Tip: Adjust the seasoning to your liking.

8. 8

   Serve hot, garnished with additional parsley if desired.

   Tip: Traditionally served over rice.