Okra Gumbo

Name: 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

Total Time Prep: 40 min. Cook: 1-3/4 hours

Yield 10 servings

Contest Winner

Test Kitchen Approved

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

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.

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

Recipe Creator