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Chicken and Okra Gumbo

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
  • Total Time
    Prep: 40 min. Cook: 1-3/4 hours
  • Makes
    10 servings

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

Directions

  • 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
1 cup: 222 calories, 13g fat (3g saturated fat), 44mg cholesterol, 431mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 16g protein.

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