Ham and Chicken Gumbo Recipe

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I've always enjoyed spending time in the kitchen and worked as a home economist for a utility company in the 1940's. With two kinds of meat, this gumbo makes a hearty supper.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4 servings


  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cut into 1/2-inch pieces
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup cubed fully cooked ham
  • 1/2 cup cubed cooked chicken
  • 2 cups frozen sliced okra
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 8 drops hot pepper sauce
  • Hot cooked rice


  1. In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice. Yield: 4 servings.
Originally published as Ham and Chicken Gumbo in Country Pork 1996, p34

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