Chicken Gumbo
Ingredients
- 3/4 cup flour
- 4 skinned chicken breast halves
- 2 qt. water
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 2 tsp. creole seasoning
- 1/2 tsp. salt
- 1 1/2 Tbsp. reduced-sodium Worcestershire sauce
- 1 tsp. hot sauce
- 2 packages. frozen cut okra, thawed
- 3 1/3 cups hot cooked rice
Directions
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
Feedback
Read feedback for this post below.
By
04/07/2009
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!
By
07/27/2007
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.
By Therese (Guest Post)
07/25/2007
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".
Variations
Chicken Gumbo Casserole
A great cold-weather meal!
Ingredients:
- 9 slices bread
- 4 cups cooked chicken
- 1/4 cup margarine, melted
- 1/2 cup salad dressing
- 4 eggs, well beaten
- 1 cup milk
- 1 cup broth
- 1 tsp. salt
- 9 slices cheese
- 2 cans cream of celery soup
- buttered bread crumbs
Directions:
Place slices of bread in 9x13 inch pan. Arrange chicken over bread. Mix margarine, salad dressing, eggs, milk, broth, and salt. Pour over bread and chicken; cover with cheese. Spread soup over cheese. Sprinkle with buttered bread crumbs. Cover and refrigerate overnight. Bake at 350 degrees F for 75 minutes.
Servings:
10
Prep Time:
20-30 Minutes
Cooking Time:
75 Minutes
By Robin from Washington, IA
Shared on: 11/14/2011
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04/07/2009
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