Chicken Gumbo
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 1 lb chicken breast, cut into bite size pieces
- 3 cups water
- 2 cups chicken broth
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried red pepper
- 1⁄8 teaspoon sage
- 1 bay leaf
- 2 cups fresh okra
- 1 cup fresh tomato, chopped
- 2 cups fresh corn
- 1⁄4 teaspoon pepper
- 2 cups brown rice, uncooked
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
directions
- Rinse chicken and place in a large soup pot with water and 1 cup broth. Bring to a boil over medium-high heat, then reduce heat and skim with slotted spoon.
- Add onion, garlic, thyme, red pepper, sage and bay leaf. Cover and simmer for 20 minutes, then skim again.
- Add okra, tomatoes and corn. Cover and simmer for 20 minutes adding pepper.
- Cook rice according to directions on package.
- Melt butter in a medium saucepan over low heat. Add flour and cook until golden and bubbly, stirring frequently. Stir in 1 cup broth, bring to a boil and reduce heat. Whisk until smooth. Stir into chicken mixture and heat to serving temperature.
- Spoon hot, cooked rice into large soup bowls and ladle gumbo over rice.
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