Publisher Photo
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Cook: 35 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Cook: 35 min.

Ingredients

  • 6 celery ribs, chopped
  • 3 medium green peppers, chopped
  • 3 medium onions, chopped
  • 3/4 cup butter or margarine
  • 10 quarts chicken broth
  • 7 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 3 bay leaves
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon pepper
  • 2 to 3 tablespoons garlic powder
  • 2 teaspoons salt
  • 2 cups uncooked long grain rice
  • 10 cups cubed cooked chicken
  • 6 cups cubed fully cooked ham
  • 1 package (16 ounces) frozen chopped okra
  • 2 pounds cooked small shrimp, peeled and deveined, optional

Directions

In a large soup kettle or kettles, 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. Stir in chicken, ham, okra and shrimp. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves. Yield: 48 (1-cup) servings.
Originally published as Chicken Gumbo in Taste of Home February/March 2000, p54

Nutritional Facts

1 cup: 162 calories, 7g fat (3g saturated fat), 43mg cholesterol, 1168mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 14g protein.

  • 6 celery ribs, chopped
  • 3 medium green peppers, chopped
  • 3 medium onions, chopped
  • 3/4 cup butter or margarine
  • 10 quarts chicken broth
  • 7 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 3 bay leaves
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon pepper
  • 2 to 3 tablespoons garlic powder
  • 2 teaspoons salt
  • 2 cups uncooked long grain rice
  • 10 cups cubed cooked chicken
  • 6 cups cubed fully cooked ham
  • 1 package (16 ounces) frozen chopped okra
  • 2 pounds cooked small shrimp, peeled and deveined, optional
  1. In a large soup kettle or kettles, 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. Stir in chicken, ham, okra and shrimp. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves. Yield: 48 (1-cup) servings.
Originally published as Chicken Gumbo in Taste of Home February/March 2000, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Gumbo

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MizRose User ID: 6433527 22333
Reviewed Nov. 25, 2012

"I made this with left over turkey, it was VERY good. My family loved it!"

Loading Image