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Chicken and Okra Gumbo Recipe
Prep Time:
15
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
15
minutes
minutes
Servings:
12
Print Recipe
US Customary
-
Metric
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
¼
cup
oil
¾
cup
flour
½
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.
Nutrition
Calories:
399
kcal
|
Carbohydrates:
35
g
|
Protein:
28
g
|
Fat:
16
g
|
Sodium:
205
mg
|
Fiber:
3
g
|
Sugar:
2
g