CHICKEN GUMBO INGREDIENTS RECIPES

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CHICKEN GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Gumbo Recipe: How to Make It - Taste of Home image

This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.—Willa Govoro, St. Clair, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 48 servings (1 cup each).

Number Of Ingredients 16

6 celery ribs, chopped
3 medium green peppers, chopped
3 medium onions, chopped
3/4 cup butter, cubed
10 quarts chicken broth
7 cans (14-1/2 ounces each) diced tomatoes, undrained
3 bay leaves
2 tablespoons minced fresh parsley
1 tablespoon pepper
2 to 3 tablespoons garlic powder
2 teaspoons salt
2 cups uncooked long grain rice
10 cups cubed cooked chicken
6 cups cubed fully cooked ham
1 package (16 ounces) frozen chopped okra
2 pounds cooked small shrimp, peeled and deveined, optional

Steps:

  • In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 1168mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 14g protein.

CHICKEN AND ANDOUILLE SAUSAGE GUMBO - ALLRECIPES



Chicken and Andouille Sausage Gumbo - Allrecipes image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Categories     Gumbo

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 45 minutes

Yield 8 servings

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Steps:

  • Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
  • Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
  • Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
  • Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
  • Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
  • Add sausage to the gumbo and simmer for 30 minutes.
  • Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
  • Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, CarbohydrateContent 29 g, CholesterolContent 90.9 mg, FatContent 40.9 g, FiberContent 2 g, ProteinContent 28.2 g, SaturatedFatContent 9.8 g, SodiumContent 1925 mg, SugarContent 3.1 g

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  • Add next 4 ingredients to broth; cook over low heat 15 minutes. Add cabbage; cook an additional 5 minutes. Stir in chicken, and bring mixture to a boil. Serve immediately.
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CHICKEN GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.—Willa Govoro, St. Clair, Missouri
From tasteofhome.com
Reviews 4
Total Time 01 hours 15 minutes
Category Lunch
Cuisine North America, Cajun
Calories 162 calories per serving
  • In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
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From thespruceeats.com
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