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Chicken and Okra Gumbo

 Chicken and Okra Gumbo
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
8-10 ServingsPrep: 40 min. Cook: 1-3/4 hours


  • 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

2 of 2

Chicken and Okra Gumbo (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.