Chicken Stock Gumbo Recipes

CHICKEN GUMBO

Steps:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

CHICKEN AND OKRA GUMBO

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.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

SEAFOOD GUMBO STOCK

Steps:

• Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
• In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
• Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
• Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

CHICKEN GUMBO

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.

CHICKEN GUMBO WITH HOMEMADE STOCK

Steps:

• The stock ingredients are everything from 2 tbsp chicken bouillon and above. The gumbo ingredients is browned flour and below.
• Stock Directions.
• Heat a large stock pot over medium high heat for a few minutes.
• Rinse chicken and pat dry. Liberally sprinkle the chicken with salt, pepper and creole seasoning.
• Add the olive oil to the pot and brown the chicken in batches. Set aside for later.
• With the chicken removed, add all the veggies but the garlic. Saute for a few minutes then add the garlic and bay leaves. Saute one more minute.
• Put the chicken back into the pot. Add the water. Bring to a boil, cover and reduce to a simmer. Simmer for 1 hour and 20 minutes.
• Remove the stock from the heat. Remove chicken to a platter to cool. Strain stock into another pot to remove veggies. Defat if desired.
• Gumbo Directions.
• Heat a large steel pan over medium high heat for a few minutes. Add the flour. Stir constantly with a whisk so the flour does not burn. If it smokes too much, reduce heat.
• When the flour is the color of say chocolate milk powder, remove from heat and continue stirring as it will continue to brown in the hot pan. Keep stirring off the heat until the smoking has subsided.
• Heat a large nonstick stock pot over high heat for 4 minutes.
• Add all the onion, bell pepper and celery, creole seasoning and ¼ cup stock. Stir and cook until the stock is almost gone.
• Stir in another ¼ cup stock. Stir and cook until the stock is almost gone.
• Add the garlic. Cook and stir one more minute.
• Add 10 ounces of stock and the browned flour. Stir until a paste forms. Let this sit for 30 seconds or so. Stir and let it sit again for a little bit.
• Add the rest of the stock, chicken and sausage. Stir well to incorporate the flour.
• Bring to a boil.
• Add the gumbo filé powder. Reduce to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
• Add salt and pepper to taste. Chile powder is optional.

CLASSIC CHICKEN GUMBO RECIPE

Steps:

• Gather the ingredients.
• Peel and chop the onions .
• Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
• Chop the celery. Set the vegetables aside.
• For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
• Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
• Slowly add the chicken stock and bring it to a boil, stirring constantly.
• Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
• Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Meanwhile, cook the rice following the package directions. Set aside and keep warm.
• Cut the chicken into bite-size pieces.
• Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
• To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.