Creole Gumbo Recipe

Name: Creole Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs stewing chicken; 6 cups water; 2 teaspoons salt; 1 pint oyster; 3 cups cooked ham, cubed; 1 ½ cups chopped onions; 1 (8 ounce) can tomato sauce; 1 cup chopped okra; ⅛ teaspoon cayenne (to taste); 3 drops bottled hot pepper sauce; 2 cups chopped tomatoes; 2 tablespoons file powder; hot cooked rice

Servings: persons

4 lbs stewing chicken
6 cups water
2 teaspoons salt
1 pint oyster
3 cups cooked ham, cubed
1 ½ cups chopped onions
1 (8 ounce) can tomato sauce
1 cup chopped okra
⅛ teaspoon cayenne (to taste)
3 drops bottled hot pepper sauce
2 cups chopped tomatoes
2 tablespoons file powder
hot cooked rice

1
In dutch oven, combine chicken, water and salt; simmer until tender, about 2 hours.
2
Cool.
3
Cut meat in cubes.
4
Skim fat from broth; strain broth and return to dutch oven.
5
Drain oysters, reserving liquid; set oysters aside.
6
Add cubed chicken, ham onion, tomato sauce, oyster liquid, okra, cayenne and hot pepper sauce to dutch oven.
7
Bring to boiling, reduce heat and simmer 1 hour.
8
Add oysters and chopped tomatoes; simmer 10 minutes more.
9
Beat a moderate amount of the broth into file; return to gumbo.
10
Do not cook further after adding file.
11
Serve over hot cooked rice.

1127

kcal

Calories

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 lbs stewing chicken, 6 cups water, 2 teaspoons salt, 1 pint oyster, and more.

Yes, Creole Gumbo falls under the Seafood 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.

Creole Gumbo

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