Roasted Red Pepper Gumbo

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Place the red peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered and charred. Remove from the oven and let cool. Once cool enough to handle, peel the skin off and discard it.

   Tip: This step can be skipped if you prefer a smoother gumbo.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until they are translucent and starting to caramelize, about 8 minutes.

   Tip: Be careful not to burn the onions.

3. 3

   Add the garlic and ginger to the pot and cook for 1-2 minutes, stirring constantly, until the garlic is fragrant.

   Tip: Don't let the garlic burn.

4. 4

   Add the roasted red peppers, chicken breast, paprika, cayenne pepper, salt, and black pepper to the pot. Cook for 2-3 minutes, stirring constantly, until the chicken is coated in the spice mixture.

   Tip: Make sure the chicken is evenly coated.

5. 5

   Add the canned tomatoes, tomato paste, thyme, and bay leaves to the pot. Stir to combine, then add the chicken broth. Bring the mixture to a simmer.

   Tip: Make sure the broth is hot before serving.

6. 6

   Reduce the heat to low and let the gumbo simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.

   Tip: Stir occasionally to prevent burning.

7. 7

   Serve the gumbo hot, garnished with fresh herbs if desired.

   Tip: Traditionally, gumbo is served over rice.