Chicken and Okra Gumbo Recipe

5 / 5 (1 review) 5 Comments

Homemade Chicken & Okra Gumbo

I love fresh homemade Gumbo! This chicken okra gumbo recipe is one that my husband got when he spent time in Louisiana & it’s so authentic. The recipe is doubled so you can have some tonight for dinner & freeze the other half for another night.

One thing to keep in mind about this recipe is that it’s not the easiest or the fastest freezer meal ever. It’s going to take a bit of time to cook up but I promise it will be worth it! Plus, it won’t take much time to make extra which you can freeze for later, so it all works out.

Freezer Instructions

Freezing this chicken okra gumbo is super easy. After cooking and eating what you can, simply put the leftover gumbo in an airtight container and freeze it for later. Note that the rice doesn’t freeze very well.

Since this is a bit of a more complicated recipe, it’s a good one to cook together with your freezer meal group! You’ll definitely have a lot of fun. If you want to learn more about freezer meal cooking, definitely check out our best freezer meal tips as well.

Recommended Cooking Tool

There is definitely one tool that I couldn’t live without while making this recipe (and many other recipes that use rice) and that tool is a digital rice cooker and food steamer.

My rice cooker allows me to cook up as much rice as I could ever need, completely effortlessly, and it’s just so convenient. Plus I can also use it to steam veggies, meat, quinoa, you name it!

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Chicken and Okra Gumbo Recipe

5 / 5 (1 review)
Prep Time: 15 min | Cook Time: 4 hr
Yield: 4 qt | Serves: 12

Ingredients

  • 3 lbs chicken breast (can use whole chicken then de-bone but I prefer all white meat)
  • 5 cups cut okra (fresh or frozen)
  • 2 medium onions, chopped
  • 2 bell peppers, chopped
  • 2 (15.5 oz) cans of tomatoes
  • 1/4 cup oil
  • 3/4 cup flour
  • 1/2 cup butter
  • 2 garlic cloves minced
  • 1 Tbsp Creole seasoning (add more to taste, depending on how spicy you like it)
  • 6 cups cooked rice

Instructions

  1. Cut chicken into pieces and boil in about 1 1/2 gallons of water. Remove and de-bone.
  2. In a big skillet cook okra, onions, bell pepper, garlic and tomatoes in oil slowly on medium for about 30 minutes or until the okra is not slimy.
  3. Start your rice cooking using package directions.
  4. Make a roux, in a small sauce pan melt butter.
  5. Remove from heat then mix in flour until clumps are gone.
  6. Add roux, vegetables and chicken to hot chicken broth.
  7. Add Creole seasoning and simmer for about 2 hours.
  8. Serve over rice.
  9. Eat half tonight then put half of the gumbo in an air tight container to freeze for later.
  10. The rice does not freeze well so only freeze gumbo.
  11. Make 6 cups of fresh rice while you reheat from your freezer.
Ingredients: Bell Pepper, Butter, Chicken, Cooking Oil, Flour, Garlic, Okra, Onion, Rice, Tomato
Meal Type: Main Dish, Winter, Gluten Free
Categories: Meat and Poultry, Make Ahead/Freezer Meal, Stove Top

Comments & Reviews

  • Can you half this recipe? There’s only 3 of us and I would hate to make a bunch of this and no one like it. You said “Add roux, vegetables and chicken to hot chicken broth.” Is that the 1-1/2 gallons of water that you cooked the chicken in?

  • This looks good but where does the “freezer” part come in? This is a really time consuming recipe. Definitely not fast or easy.

  • I cooked this gumbo tonight with the plan of freezing it for later. It was delicious but too oily. I suggest anyone who makes this either uses a little less butter and oil or add a little more flour (I’d go for add a little less oil and butter). I boiled my chicken for 25 minutes and it ought to have been more like 40 min and you should leave the skins in to get that flavor in the broth. Also, a gallon and a half of water is a crazy amount of water, a gallon and a 2 cups of water would have been fine. Thanks for the recipe, we enjoyed it. Oh, not including grocery shopping this took a little over 3 hours to make.

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