- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 2 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Cooked rice, for serving
Required Kitchen Tools
When making gumbo at home, I always gather the right kitchen tools to make cooking easier and more enjoyable. Here’s what I recommend:
- Large Skillet or Dutch Oven – Perfect for searing chicken and simmering gumbo all in one pot.
- Sharp Chef’s Knife – For chopping onions, peppers, and slicing chicken.
- Wooden Spoon or Spatula – To stir and scrape the flavorful bits from the pan.
- Measuring Cups & Spoons – For accurate seasoning and broth amounts.
- Serving Bowls – Gumbo is best enjoyed piping hot, ladled generously over rice.
