Chicken and Okra Gumbo Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Discard bay leaves. Garnish with green onions and parsley. Serve with rice. Yield: 8-10 servings.
1 cup: 222 calories, 13g fat (3g saturated fat), 44mg cholesterol, 431mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 16g protein
Reviews for Chicken and Okra Gumbo
"Made this last night, the only variation was I used boneless skinless chicken breasts and boiled them in 2 quarts of chicken broth, and used that in step 3. Amazing gumbo, next time we plan on substituting steak and beef broth for the chicken and chicken broth, will post when I do that!"
"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!"
"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!"
"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."
"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."
"At what point do you add the chicken to the gumbo?"
"Glad you checked for clarification, thank you."
"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!"
"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!"
"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???"
"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."
"Very good. I added a little smoked paprika to this dish to give a little smokey flair."
"When do you add the chicken?"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.