Publisher Photo
Publisher Photo
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
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, cubed
  • 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 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.
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. Yield: 48 servings (1 cup each).
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, cubed
  • 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 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.
  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. Yield: 48 servings (1 cup each).
Originally published as Chicken Gumbo in Taste of Home February/March 2000, p54

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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!"

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