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We used to live in New Orleans, but our stomachs don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, Florida
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 222 calories, 13 g fat (3 g saturated fat), 44 mg cholesterol, 431 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Chicken and Okra Gumbo in Country August/September 1992, p47
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 02, 2013 by decar48
I did not use any pepper sauce, but instead used Serrano peppers instead of green. It was anything but bland! Delicious, but made my lips burn afterwards!
Reviewed on Feb. 13, 2013 by Mumu2012
I might make this again, but with significant changes. First off, it's bland. I added cayenne pepper to it, along with more hot sauce. The tomatoes need to be cut up, which isn't addressed in the recipe. Using less than 1/4 cup of canola oil will work better unless you don't mind having to add more flour. I was lucky I read the comments & saw that only 2 cups of the broth from cooking the chicken was needed. Once the additions of seasoning and flour were made, it was good. This recipe reminds me of Emeril & Justin Wilson, the Cajun Chef.
Reviewed on Feb. 11, 2013 by Kaffaroni
You don't add all of the liquid the chicken was cooked in, just 2 cups of it. The 28 oz can of tomatoes would count as a liquid, and with all the veggies & chicken, you get 8-10 servings. You don't count only the broth/liquid as a serving, stitcherooty.
Reviewed on Feb. 11, 2013 by debenji
At what point do you add the chicken to the gumbo?
Reviewed on Feb. 11, 2013 by _FOOTSIE
Glad you checked for clarification, thank you.
Reviewed on Feb. 11, 2013 by sstetzel
I checked in with the Test Kitchen for clarification on the instructions. You need to stir the chicken in 10 minutes before you plan to serve the dish. It will take about a week to see the correction on the recipe itself.Enjoy!
I checked in with the Test Kitchen for clarification on the instructions. You need to stir the chicken in 10 minutes before you plan to serve the dish. It will take about a week to see the correction on the recipe itself.
Enjoy!
Reviewed on Feb. 11, 2013 by AuntieA1955
With two Qts of water (8 c.) and cooking with the lid on this is more than 5 1/2 c. liquids. Also for your size family you can adjust the amount of liquids to fit the portions you will need. However, I would offer this, use for your extra addition of liquids, chicken broth...unsalted and adjust all the seasonings yourself, either by taste or smell. Also because chicken breast becomes dry and chewy even in soups, add the chicken the last three minutes before serving. Another option is add dark meat earlier in cooking process for deeper flavor and add chicken breast three minutes prior. Good luck and God bless you!
Reviewed on Feb. 11, 2013 by stitcherooty
Please tell me how you have 8-10 1-cup servings when you only have 5.5 cups liquid in the recipe. Also, the recipe never tells you when to add the diced chicken. What else is missing???
Reviewed on Feb. 11, 2013 by MJinOK
Nancy....I was wondering the same thing. Seeing how the chicken has already been cooked, I would think around the last 10 - 15 minutes of cooking everything else would be a good point to put the chicken back in to warm it up good.
Reviewed on Feb. 10, 2013 by Jenn Hasslen
Very good. I added a little smoked paprika to this dish to give a little smokey flair.
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