This recipe from CulinaryKosher is our top pick for best-of-the-kosher-web. As southerners, we love the idea of gumbo that isn’t treif!

2 pounds Chicken Thighs
2 Bay Leaves
1 Large Onion Quartered
1/2 cups Vegetable Oil
1/2 cups Flour
1 Large Onion Diced
1/2 cups Fresh Parsley Chopped Or
3 tablespoons Dried Parsley
3 Celery Stalks Chopped
1 Green Bell Pepper Chopped
1 Red Bell Pepper Chopped
1/2 cups Green Onion Thinly Sliced
4 Garlic Cloves Minced
1 teaspoons Salt
1 teaspoons Creole Seasoning
4 cups Steamed Rice

1. Place chicken a large stockpot and cover with 6 cups cold water. Add 2 bay leaves, and the quartered onion. Bring to a boil, lower heat and simmer, uncovered, for one hour until chicken almost falls off the bone. Remove from heat and discard onion and bay leaves. Remove chicken and set aside.*

2. In large heavy pot, heat oil over medium high heat. Add flour and make a roux. (to make a roux: cook oil and flour together about 10-15 minutes, stirring constantly and slowly with a whisk until it turns very dark brown, almost between brown and black.)

3. Add diced onions, parsley, celery, bell peppers, green onions and garlic to the roux. Cook about 10 minutes, stirring often with a large spoon until vegetables are tender.

4. Add reserved broth, salt, and Creole seasoning to the vegetables, stir well to blend and add okra. Simmer uncovered while you remove the chicken from the bone. Discard bones and skin. Add chicken to the gumbo. Lower heat to low, cover and simmer 15 minutes. Taste, add more salt and seasoning if desired. 5. To serve you may ladle gumbo over rice or serve as pictured with the rice in the gumbo. Serve with hot pepper sauce, if desired.

Photo from EdibleExistence.