- 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
- 2 quarts water
- 1/4 cup canola oil or bacon drippings
- 2 tablespoons all-purpose flour
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) tomatoes, drained
- 2 cups fresh or frozen sliced okra
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 teaspoons hot pepper sauce
- 2 tablespoons sliced green onions
- Minced fresh parsley
- Hot cooked rice
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender.
- Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside.
- In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through.
- Discard bay leaves. Garnish with green onions and parsley. Serve with rice. Yield: 8-10 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken and Okra Gumbo
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I love this soup! I make it all the time for my BBQ restaurant. The only change I made to it was I cook sweet Italian sausage and use the grease from that and my bacon grease for my roux. I sometimes add chicken base and I double the okra. Customers love it! Thanks!!
Loved it! Husband added Gumbo filet to it! We discussed shrimp or sausage, but I liked it just like this! Did quite a bit of salt.
I had to make some adjustments, I halved the recipe b/c I'm cooking for 2 (still had plenty of leftovers). I used boneless/skinless breasts b/c I didn't have anything else. I ended up adding sausage b/c the chicken cooked WAY down. I enjoyed it but my husband thought it was spicy so IDK if I'll make again.
This was a great recipe. I it in half since was only cooking for 2 & stilled had lots of left overs. I used fresh tomatoes instead of can, fresh okra, & a small egg plant all from our garden. I did not cook the chicken long as it said but it was done. It was delicious over the rice. Flavors were blended even more the next day. Hubby loved it!