Chicken Gumbo
TOTAL TIME: Prep: 40 min. Cook: 35 min.
YIELD: 48 servings (1 cup each).
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.—Willa Govoro, St. Clair, Missouri
Ingredients
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6 celery ribs, chopped
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3 medium green peppers, chopped
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3 medium onions, chopped
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3/4 cup butter, cubed
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10 quarts chicken broth
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7 cans (14-1/2 ounces each) diced tomatoes, undrained
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3 bay leaves
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2 tablespoons minced fresh parsley
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1 tablespoon pepper
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2 to 3 tablespoons garlic powder
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2 teaspoons salt
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2 cups uncooked long grain rice
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10 cups cubed cooked chicken
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6 cups cubed fully cooked ham
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1 package (16 ounces) frozen chopped okra
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2 pounds cooked small shrimp, peeled and deveined, optional
Directions
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1.
In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
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2.
Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
Nutrition Facts
1 cup: 162 calories, 7g fat (3g saturated fat), 43mg cholesterol, 1168mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 14g protein.
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