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Chicken and Okra Gumbo Recipe
Chicken and Okra Gumbo Recipe photo by Taste of Home
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Chicken and Okra Gumbo Recipe

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4.5 17 13
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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
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours
MAKES: 8-10 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 222 calories, 13g fat (3g saturated fat), 44mg cholesterol, 431mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 16g protein .

Directions

  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.
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.


Reviews for Chicken and Okra Gumbo

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MissMelissaT 218880
Reviewed Jan. 26, 2015

"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!"

MY REVIEW
bbqmancarlisle 26396
Reviewed Aug. 5, 2014

"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!!"

MY REVIEW
lmaniscalco 38962
Reviewed Feb. 15, 2014

"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."

MY REVIEW
jbrough1984 15183
Reviewed Jan. 30, 2014

"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."

MY REVIEW
pattibourey 38959
Reviewed Oct. 5, 2013

"Excellent recipe!!"

MY REVIEW
SassyLacey 201530
Reviewed Jul. 5, 2013

"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!"

MY REVIEW
decar48 40695
Reviewed Apr. 2, 2013

"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!"

MY REVIEW
Mumu2012 22897
Reviewed Feb. 13, 2013

"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."

MY REVIEW
Kaffaroni 38957
Reviewed Feb. 11, 2013

"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."

MY REVIEW
debenji 22849
Reviewed Feb. 11, 2013

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

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