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Chicken Gumbo Recipe

This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.—Willa Govoro, St. Clair, Missouri

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48 Servings
Prep: 40 min. Cook: 35 min.

Ingredients

6 celery ribs, chopped
3 medium green peppers, chopped
3 medium onions, chopped
3/4 cup butter, cubed
10 quarts chicken broth
7 cans (14-1/2 ounces each) diced tomatoes, undrained
3 bay leaves
2 tablespoons minced fresh parsley
1 tablespoon pepper
2 to 3 tablespoons garlic powder
2 teaspoons salt
2 cups uncooked long grain rice
10 cups cubed cooked chicken
6 cups cubed fully cooked ham
1 package (16 ounces) frozen chopped okra
2 pounds cooked small shrimp, peeled and deveined, optional

Directions

In a large soup kettle or kettles, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Stir in chicken, ham, okra and shrimp. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves. Yield: 48 servings (1 cup each).

Nutrition Facts: 1 serving (1 cup) equals 162 calories, 7 g fat (3 g saturated fat), 43 mg cholesterol, 1,168 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.

Chicken Gumbo published in Taste of Home February/March 2000, p54

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Ingredients