Chickengumbo Recipes

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CHICKEN GUMBO



Chicken Gumbo image

Make and share this Chicken Gumbo recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Gumbo

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green pepper, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce

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.

Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

SLOW-COOKER CHICKEN GUMBO



Slow-Cooker Chicken Gumbo image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 18

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.

CHICKEN AND SMOKED SAUSAGE GUMBO



Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
  • Combine all ingredients and store in an air-tight container.

QUICK ROTISSERIE CHICKEN GUMBO



Quick Rotisserie Chicken Gumbo image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 19

1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, chopped
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
5 cups low-sodium chicken broth
4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
1 14.5-ounce can diced tomatoes, undrained
1 1/2 cups frozen cut okra
2 teaspoons Worcestershire sauce
4 cups hot cooked white rice
1/4 cup sliced scallions
Hot sauce (optional)

Steps:

  • Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
  • Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
  • Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
  • Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

CHICKEN GUMBO



Chicken gumbo image

A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme

Provided by Katy Greenwood

Categories     Lunch, Main course

Time 1h

Number Of Ingredients 17

1 tbsp olive oil
500g skinless, boneless chicken thigh , cut into chunks
1 onion , chopped
1 green pepper , deseeded and chopped
3 celery sticks, finely chopped
1 garlic clove , finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain flour
400g can chopped tomato
400ml chicken stock
100g okra , cut into 2cm rounds
small handful sage , leaves chopped
crusty bread or microwave rice, to serve

Steps:

  • Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
  • Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

Nutrition Facts : Calories 242 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

CHICKEN AND OKRA GUMBO



Chicken and Okra Gumbo 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

Time 2h25m

Yield 10 servings.

Number Of Ingredients 18

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, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

HALF-HOUR CHICKEN GUMBO



Half-Hour Chicken Gumbo image

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

Steps:

  • In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
  • Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g

CHICKEN GUMBO SOUP



Chicken Gumbo Soup image

It's nutritious and delicious soup!!!!!

Provided by Phil Schaefer

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

8 cups water
1 teaspoon garlic powder
1 tablespoon hot pepper sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
¼ cup uncooked wild rice
1 skinless, boneless chicken breast half - cut into cubes
1 ½ cups uncooked rotini pasta
salt to taste
ground black pepper to taste
3 green onions, thinly sliced

Steps:

  • Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
  • Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
  • Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 20.5 g, Cholesterol 8.6 mg, Fat 0.7 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 70.4 mg, Sugar 2.8 g

CHICKEN GUMBO



Chicken Gumbo 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

Time 1h15m

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, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CLASSIC CHICKEN GUMBO RECIPE



Classic Chicken Gumbo Recipe image

This chicken gumbo is an excellent choice if you are looking for an authentic yet uncomplicated soup. Boneless chicken makes it an easy preparation.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Soup

Time 1h25m

Yield 4

Number Of Ingredients 19

2 onions (about 1 1/2 cups chopped)
1 green bell pepper
3 ribs celery (about 1/2 cup chopped)
3 tablespoons vegetable shortening (or oil)
3 tablespoons all-purpose flour
4 cups chicken stock (unsalted or low sodium)
1 (14 1/2-ounce) can diced tomatoes (with juice)
1 1/2 cups okra (sliced, fresh or frozen)
1 1/2 teaspoons Kosher salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or to taste)
1 bay leaf
1 cup long-grain rice
1 1/4 pounds boneless chicken breasts (or boneless thighs)
Garnish: fresh parsley (chopped)
Garnish: fresh green onions (chopped)
Optional: filé powder (for serving)

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.

Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY CHICKEN GUMBO



Easy Chicken Gumbo image

This is really easy -- fast and only 5 ingredients. It is full of vegetables, chicken and sausage. The recipe comes from Bird's Eye. If you want a less spicy gumbo, substitute a smoked sausage for the Andouille. This gumbo is meant to be served over hot cooked rice for a hearty meal. I haven't made this yet but am posing for easy finding.

Provided by Lorraine of AZ

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons vegetable oil
1 lb chicken breast, boneless & skinless, cut into 1-inch pieces
1/2 lb andouille sausage, cut into 3/4-inch pieces
1 (16 ounce) bag frozen broccoli, corn and red peppers
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups water

Steps:

  • Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
  • Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
  • Serve over hot cooked rice.
  • Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.

Nutrition Facts : Calories 539, Fat 36.7, SaturatedFat 9.9, Cholesterol 105, Sodium 1031.5, Carbohydrate 14.7, Fiber 4.6, Sugar 5.9, Protein 38.7

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