Corn Gumbo
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This corn gumbo is one of my go to weeknight dinners because it comes together in just an hour from start to finish. The beauty of this dish is that it's both comforting and surprisingly simple to make, with ingredients you probably already have on hand. Corn is packed with fiber and antioxidants, making this a feel good meal that's actually good for you. I love how the smoky paprika and cayenne create this rich, complex flavor that tastes like you've been cooking all day, when really you've just spent forty minutes at the stove. Trust me, once you make this, you'll be serving it to everyone.
Ella x
Ingredients
- 500chicken breast
- 473 mlonion
- 946 mlgarlic
- 2 teaspoonspaprika
- 1 teaspooncayenne pepper
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 200 gdark roux
- 800 gcorn kernels
- 1000 mlchicken broth
- 150 gbacon
- 237 mlfresh parsley
- 2 tablespoonslemon juice
- 10 mlolive oil
Detail level
Instructions
- 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
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
Add the paprika, cayenne pepper, salt, and black pepper, and stir to combine.
Tip: Adjust the spice level to your liking.
- 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
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
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
Add the lemon juice and chopped parsley, and stir to combine.
Tip: Adjust the seasoning to your liking.
- 8
Serve hot, garnished with additional parsley if desired.
Tip: Traditionally served over rice.
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