You are here

Easy Homemade Chicken Gumbo

21st.Century.Chef's picture
Ingredients
  Boneless skinless chicken breast 1 Pound, cut into bite size pieces
  Water 3 Cup (48 tbs)
  Chicken broth 2 Cup (32 tbs) (Homemade / Canned, Divided)
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Fresh thyme/1/4 teaspoon dried thyme 1⁄2 Teaspoon
  Dried red peppers/1/4 teaspoon dried thyme 1⁄4 Teaspoon
  Fresh sage/1/8 teaspoon dried sage 1⁄4 Teaspoon
  Bay leaf 1
  Fresh okra 2 Cup (32 tbs), sliced
  Fresh tomatoes 2 Cup (32 tbs), chopped
  Fresh corn 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Uncooked brown rice 2 Cup (32 tbs)
  Corn oil margarine 1 Tablespoon
  All purpose flour 1 Tablespoon
Directions

Rinse chicken.
In a large soup pot place chicken, water and 1 cup broth.
Bring to a boil over medium-high heat; reduce heat.
Skim with slotted spoon.
Add onion, garlic, thyme, red peppers, sage and bay leaf.
Cover.
Simmer for 20 minutes.
Skim.
Add okra, tomatoes and corn.
Cover.
Simmer for 20 minutes.
Add salt and pepper.
Cook rice according to package directions.
In a medium saucepan over low heat melt margarine.
Add flour.
Cook until golden and bubbly, stirring constantly.
Stir in 1 cup broth.
Bring to a boil, stirring constantly; reduce heat.
Whisk until smooth.
Stir into chicken mixture.
Heat to serving temperature.
Into large soup bowls spoon hot cooked brown rice.
Ladle gumbo over rice.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.0725
Average: 4.1 (20 votes)