Chicken and Okra Gumbo
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 249.6
- Total Fat: 8.2 g
- Cholesterol: 70.0 mg
- Sodium: 613.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.0 g
- Protein: 30.2 g
View full nutritional breakdown of Chicken and Okra Gumbo calories by ingredient
Introduction
Our tweaks to the original Chicken and Okra Gumbo recipe on tasteofhome.com from a women who lived in New Orleans. Our tweaks to the original Chicken and Okra Gumbo recipe on tasteofhome.com from a women who lived in New Orleans.Number of Servings: 8
Ingredients
-
2.5 lbs of Chicken Breasts, thawed
Smoked Paprika, to taste
Garlic Powder, to taste
Onion Powder, to taste
Black Pepper, to taste
3 tablespoons canola oil or bacon drippings
3 tablespoons all-purpose flour
2 cups Chicken Broth, Light & Fat Free
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained & chopped
2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1/2-1 teaspoon salt, to taste
1/2-1 teaspoon pepper, to taste
1 to 2 teaspoons ground red pepper, to taste
1 to 2 teaspoons hot pepper sauce, to taste
Tips
- This has a nice kick to it. You can tone it down by using less of the spicy seasonings or none at all.
- If you want a smokier dish you can add another teaspoon of Smoked Paprika during the seasoning phase
NOTE: Depending on the type of pot you are using this process may take longer. If after the 5 minutes your roux isn't the color of a penny then reduce heat to medium and cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny).
Directions
1. Season chicken with garlic, onion, paprika and pepper then bake at 375 degrees for 30-40 minutes until no longer pink and cooked through. Set aside when done.
2. In a large pot, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly, until mixture is reddish-brown (the color of a penny) to get the dark brown roux (SEE NOTE). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, both peppers and pepper sauce. Cover and simmer for 1 hour. Then discard bay leaves, chop the chicken into cubes and add to the pot, cook for 3 minutes, to heat through.
4. Serve over rice and garnish with green onions and parsley if desired (Rice, onions and parsley are not included in nutritional value).
Serving Size: 8, 1-Cup Servings
2. In a large pot, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly, until mixture is reddish-brown (the color of a penny) to get the dark brown roux (SEE NOTE). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, both peppers and pepper sauce. Cover and simmer for 1 hour. Then discard bay leaves, chop the chicken into cubes and add to the pot, cook for 3 minutes, to heat through.
4. Serve over rice and garnish with green onions and parsley if desired (Rice, onions and parsley are not included in nutritional value).
Serving Size: 8, 1-Cup Servings