Place flour in a 10 inch cast-iron skillet. Bake at 400 degrees F for 1 hour or until very dark brown, stirring every 10 minutes. Remove skillet from oven and set aside.combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender. Remove chicken and broth from Dutch oven and set aside.combine onion, green pepper, celery, garlic, and 1/3 cup chicken broth in Dutch oven. Cook over medium heat 10-12 minutes or until vegetables are tender. Add browned flour and 1 cup chicken broth; stir until blended. Gradually stir in remaining broth; add green onions and next 7 ingredients. Remove chicken from bones, and chop into bite-size pieces; add to Dutch oven. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Serve gumbo with rice.
By Robin from Washington, IA
Hi Robin, I've been eating jambalaya and gumbo all of my life and this looks like a good recipe. However, this is a recipe for chicken and okra gumbo, not jambalaya. Guess it was a typo!
Editor's Note: Thanks, we have fixed the title to read "Chicken Gumbo".
HI YA'LL ARE? OLD COONIE GAL HERE AND YOUR RECIPE IS INTERESTING. SEEMS A LOT MORE WORK THAN I'M USED TO FOR A POT OF GUMBO, LOL. NEVER HEARD OF WORCHESTERSHIRE IN IT. ALSO WHOLE CHICKEN OR LEG QUARTERS ARE MUCH BETTER TO USE AS THEY MAKE A RICHER FLAVORED BROTH. ALSO IF YOU BOIL CHICKEN THE NIGHT BEFORE (CROCKPOT'S GOOD FOR THIS) SKIM THE FAT AND SAUTE THE VEGGIES IN IT INSTEAD OF BOILING THEM THE FLAVOR IS RICHER. ADD GARLIC LAST AS OVERCOOKING WILL MAKE BITTER. TONYS CACHERES SEASONING IS BEST, NOT THAT SO CALLED CREOLE SEASON.
This looks like a good recipe. I'll let you in on a little secret. I found a great hot sauce to add to give it a unique flavor! Try putting Arizona Gunslinger jalapeno pepper hot sauce in it. It gives it the best flavor!
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