- 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
"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."
"At what point do you add the chicken to the gumbo?"