Chicken Gumbo

Chicken gumbo is a soup with a combination of chicken and vegetables. Actually, it came from Louisiana and was developed in the 18 hundreds. It can be made with just about any meat or shellfish. I enjoy it served up midweek with some fresh dinner rolls.

The key ingredient to the dish is okra. Gumbo actually means okra in the Bantu language. It is important, however, to add the okra last as it will become too mushy and overcooked if you add it too early. After simmering the dish for 15 or 20 minutes, I add the okra and allow it to simmer for an additional 5 minutes. You can add just about any cut of chicken. I find boneless, skinless chicken breast are nice, however. You can also leave the rice out. That way you could serve it over rice if you want it Asian style. The spices vary with every recipe, so feel free to experiment. I have seen recipes that add chili powder, cumin, or hot chili flakes. You can use diced or stewed tomatoes. If you are adventurous, try our homemade stewed tomato recipe.

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[btn color=”orange” target=””]Ingredients:[/btn]

• 3 boneless, skinless chicken breasts, cubed
• 4 cups of chicken stock
• 2 – 3 stalks of celery
• 1 can of diced tomatoes
• 2 cloves of garlic, chopped
• 1 small onion, chopped
• 5 okra, cut into cubes
• 2 tbsp of butter
• 1/3 cup of rice
• 2 bay leaves
• 1/2 tsp of thyme
• 2 tsp of paprika
• 2 tbsp of all purpose flour
• salt and pepper to taste

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• Servings: 3-4
• Time: 30 minutes
• Level: Easy
• Cuisine: American

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Recipe Rating:

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[btn color=”orange” target=””]Cooking Video:[/btn]

[btn color=”orange” target=””]Method:[/btn]

1. Add cooking oil to a pot. Put the chicken in and fry it, over medium high heat, until the chicken is brown and cooked through. This should take about 5 minutes. Set it aside on a plate.
2. Put the butter into the same pot. Give it a swirl around and scrape the bottom with a wooden spoon to deglaze the pan. Add in the celery, bell peppers, onions, garlic, thyme, salt, pepper, and paprika. Stir and fry it for a couple of minutes.
3. Add in the flour and stir it for a minute or so until it cooks through and coats the vegetables.
4. Add the chicken back in. Pour the diced tomatoes, chicken stock, and rice in and bring it to a boil. After a boil, reduce the heat to low and allow it to simmer for about 15 minutes. Put the okra in and allow it to cook for an additional 5 minutes.
5. Ladle the chicken gumbo into a bowl and enjoy.

David Hood+