Chicken Gumbo Recipe

Name: Chicken Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. all-purpose flour; 4 (6 oz.) skinned chicken breast halves; 2 qt. water; 1 c. chopped onion; 1/2 c. chopped green pepper; 1/2 c. chopped celery; 3 cloves garlic, minced; 1/2 c. sliced green onions; 1/4 c. chopped fresh parsley; 2 dried whole bay leaves; 2 tsp. creole seasoning; 1/2 tsp. salt; 1 1/2 Tbsp. reduced sodium Worcestershire sauce; 1 tsp. hot sauce; 2 (10 oz.) pkg. frozen cut okra, thawed; 3 1/2 c. hot cooked rice, cooked without salt or fat

Servings: persons

3/4 c. all-purpose flour
4 (6 oz.) skinned chicken breast halves
2 qt. water
1 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
3 cloves garlic, minced
1/2 c. sliced green onions
1/4 c. chopped fresh parsley
2 dried whole bay leaves
2 tsp. creole seasoning
1/2 tsp. salt
1 1/2 Tbsp. reduced sodium Worcestershire sauce
1 tsp. hot sauce
2 (10 oz.) pkg. frozen cut okra, thawed
3 1/2 c. hot cooked rice, cooked without salt or fat

1
Place flour in a 10-inch cast-iron skillet.
2
Bake at 400u00b0 for 1 hour or until dark brown, stirring every 10 minutes.
3
Remove from oven and set aside.
4
Combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender.
5
Remove chicken and broth from Dutch oven and reserve.
6
Combine onion, green pepper, celery, garlic and 1/3 cup chicken broth in Dutch oven. Cook over medium heat 10 to 12 minutes or until vegetables are tender, add browned flour and 1 cup chicken broth; stir until blended.
7
Gradually stir in remaining broth; add green onions and next 7 ingredients.
8
Remove chicken from bones and chop into bite-size pieces.
9
Add to Dutch oven.
10
Cover and simmer 1 hour, stirring occasionally.
11
Remove bay leaves.
12
Serve gumbo with rice. Yield:
13
10 servings (228 calories per 1 cup serving with 1/3 cup rice.)

1148

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 c. all-purpose flour, 4 (6 oz.) skinned chicken breast halves, 2 qt. water, 1 c. chopped onion, and more.

Yes, Chicken Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions