Chicken Gumbo

1. 1

   Skim most of the fat from broth.

2. 2

   You should have about 1 1/2 to 2 quarts of broth.

3. 3

   Add onion, salt, pepper and garlic powder. Slow boil for 10 minutes.

4. 4

   Thicken broth with cornstarch that has been mixed with the cold water and slowly thicken boiling broth until it is slightly thickened.

5. 5

   Add the gravy browner and deboned chicken and cook 30 minutes longer.

6. 6

   Serve over rice as a gumbo.

7. 7

   I use Minute rice.

8. 8

   It works fine.

* Per serving · 4 servings · Values may vary.

No additional tips available.