Freezer Meal Recipes: Chicken and Okra Gumbo

5 / 5 (1 review)

Chicken & Okra Gumbo

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I love fresh homemade Gumbo! This is a recipe 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.



12 cup rice cooker/ food steamer

My favorite tool for this dinner is this Digital Rice Cooker and Food Steamer.

Freezer Meal Recipes: Chicken and Okra Gumbo

5 / 5 (1 review)


  • 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


  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. Serves 12.
  10. Eat half tonight then put half of the gumbo in an air tight container to freeze for later.
  11. The rice does not freeze well so only freeze gumbo.
  12. Make 6 cups of fresh rice while you reheat from your freezer.

Comments & Reviews

  • Terri

    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?

  • Sarah Bowman

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

  • Justin Kreindler

    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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