Chicken Gumbo

Ingredients:

• 4 tablespoons of vegetable oil
• 6 chicken thighs or drumsticks
• 6 tablespoons flour
• 3 cloves garlic, crushed
• 2 stalks celery, chopped
• 2 green onions, thinly sliced, green parts separated from whites
• 1 small green bell pepper, diced
• 1 onion, diced
• 4 cups chicken broth
• 1 tbsp seafood seasoning, such as Old Bay

Preparation:

1. Heat vegetable oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken with salt on all sides. Place the chicken skin-side down in the pot and cook until golden brown, about 6 minutes. Flip and cook for another 2 minutes; transfer the chicken to a plate. Remove the crispy skin, cut into pieces, and set aside for serving.
2. Reduce heat to medium-low and stir in flour, cooking until the resulting paste (roux) is browned and nutty in aroma, 12 to 15 minutes.
3. Add the garlic, celery, white part of the green onion, bell pepper, and onion and cook until the vegetables are tender, about 6 minutes. Add the broth, seafood seasoning, and 1/2 teaspoon of black pepper. Return the chicken to the pot, bring to a simmer, and cook until the meat is tender, about 1 hour and 10 minutes.
4. Remove the chicken and set it aside to cool slightly. Cut into bite-sized pieces, discarding the bones, and return the meat to the pan.
5. Ladle the gumbo into deep bowls and garnish with green onions and chopped chicken skin.