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
- Cut chicken into pieces and boil in about 1 1/2 gallons of water. Remove and de-bone.
- 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.
- Start your rice cooking using package directions.
- Make a roux, in a small sauce pan melt butter.
- Remove from heat then mix in flour until clumps are gone.
- Add roux, vegetables and chicken to hot chicken broth.
- Add Creole seasoning and simmer for about 2 hours.
- Serve over rice.
- Eat half tonight then put half of the gumbo in an air tight container to freeze for later.
- The rice does not freeze well so only freeze gumbo.
- Make 6 cups of fresh rice while you reheat from your freezer.