CHICKEN GUMBO WITH OKRA RECIPES

Name: Chicken and Okra Gumbo
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 10 servings.
Cuisine: North America, Cajun
Ingredients: 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up; 2 quarts water; 1/4 cup canola oil or bacon drippings; 2 tablespoons all-purpose flour; 2 medium onions, chopped; 2 celery ribs, chopped; 1 medium green pepper, chopped; 3 garlic cloves, minced; 1 can (28 ounces) tomatoes, drained; 2 cups fresh or frozen sliced okra; 2 bay leaves; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon pepper; 1 to 2 teaspoons hot pepper sauce; 2 tablespoons sliced green onions; Minced fresh parsley; Hot cooked rice

CHICKEN AND OKRA GUMBO RECIPE: HOW TO MAKE IT

Chicken and Okra Gumbo Recipe: How to Make It image

We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, Florida

Provided by Taste of Home

Categories Dinner Lunch

Total Time 02 hours 25 minutes

Prep Time 40 minutes

Cook Time 01 hours 45 minutes

Yield 10 servings.

Number Of Ingredients 18

Ingredients

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
2 quarts water
1/4 cup canola oil or bacon drippings
2 tablespoons all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained
2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
2 tablespoons sliced green onions
Minced fresh parsley
Hot cooked rice

Steps:

Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

Nutrition Facts : Calories 222 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 431mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

SLOW-COOKER CHICKEN GUMBO RECIPE | ROBIN MILLER | FOOD NETWORK

Slow-Cooker Chicken Gumbo Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound boneless skinless chicken breasts, cut into 2-inch pieces
One 10-ounce package frozen okra, thawed
2 links andouille sausage, diced
1 cup chopped onions
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
2 cups cooked rice

Steps:

In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

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