Chicken Gumbo Recipe

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Chicken Gumbo

From Betty's Soul Food Collection... Who says you can't have it all? Our recipe makeover proves you can have Chicken Gumbo with authentic flavor and a complete serving of veggies--a smart bonus.

  • 1 cup uncooked regular long-grain brown or white rice
  • Water called for on rice package
  • 1/2 cup Gold Medal® all-purpose flour
  • 1 tablespoon olive or vegetable oil
  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • 1 cup chopped onions (1 large)
  • 1 cup chopped green bell pepper (1 medium)
  • 1 cup chopped celery (2 medium stalks)
  • 3 cloves garlic, finely chopped, or 1/2 teaspoon garlic powder
  • 2 dried bay leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
  • 2 teaspoons browning and seasoning sauce
  • 1 teaspoon hot pepper sauce
  • 1 1/2 cups (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed
  • 1 tablespoon chopped fresh parsley
  • Cook rice in water as directed on package, omitting butter and salt; keep warm.
  • Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
  • In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
  • Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
  • Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.
  • High Altitude (3500-6500 ft): No change.
Nutrition Facts
  • Calories 300 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 60mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 5g); Protein 25g. Daily Values: Vitamin A 8%; Vitamin C 25%; Calcium 10%; Iron 15%. Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat. Carbohydrate Choices: 2.
  • Percent Daily Values are based on a 2,000 calorie diet
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