Creole Chicken And Okra Gumbo Recipes

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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.

TRADITIONAL CHICKEN GUMBO WITH OKRA



Traditional Chicken Gumbo With Okra image

I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways.

Provided by PhoenixReborn

Categories     Gumbo

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 13

3/4 cup cooking oil
3/4 cup flour
3 cups chopped onions
5 garlic cloves, minced
2 cups chopped green peppers
3 cups chopped celery
2 teaspoons salt
1 teaspoon black pepper
1 gallon chicken broth
6 -10 cups water
5 lbs skinless chicken thighs
1 1/2-2 lbs frozen okra, sliced
1/4 cup creole seasoning, recipezaar # 191938 (has no salt) or 3 tablespoons tony chachere's creole seasoning (has salt and is hotter)

Steps:

  • Prior to heating pot, chop all vegetables.
  • To make the roux: Heat a large heavy bottomed stock pot over a medium high flame.
  • Once hot, add the oil. Stir in the flour, reduce heat to medium. Cook, stirring constantly until the color of the flour/oil mixture is somewhere between the color of coffee with cream and black coffee. Do not allow this to scorch or burn- if this happens start process over.
  • Once the roux is cooked to a deep color, add the onions, garlic, celery, peppers, salt and pepper. Allow to cook, stirring frequently, for about 10 minutes.
  • Pour in the chicken broth and 6 cups of the water, stir. If desired, us all broth for the liquid and no water.
  • Stir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no salt. If you use a purchased product, such as Tony Chachere's, there is salt in most products. Please observe and adjust seasoning to accomodate these differences.
  • Allow to cook over medium heat for about 20 minutes. Taste broth and add additional salt as desired. If gumbo appears too thick at any point in the cooking, add more water.
  • Add the chicken thighs to the pot. The thighs may be boneless/skinless, or remove the skin from whole thighs. Thigh meat will remain moist.
  • Allow the chicken to cook for about 45 minutes. Remove chicken pieces from stock. Place on plate to allow to cool.
  • Once you have removed the chicken, add the sliced okra. Allow to cook in the broth for about 30 minutes.
  • After the chicken has cooled for about 30 minutes, remove meat from the bones, and dice the cooked meat. Add to the pot.
  • Taste and adjust seasonings to taste. To add heat, you may use cayenne pepper. If you wish to season with salt and heat, Tony Chachere's Original Creole Seasoning is a commonly used spice blend.
  • Serve over cooked white rice- Uncle Ben's is most authentic.
  • Recipe Notes: When storing leftovers, do not stir the rice into the gumbo. Keep rice and gumbo separate until ready to serve. If you add seafood to this gumbo, put it in at the very end of the cooking process- it only takes a few minutes for shrimp, crab, or oysters to cook. If you choose to add aliced andouille sausage or a couple hot links, put it in at the same time you add the okra.

Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 4.3, Cholesterol 156.9, Sodium 1549.2, Carbohydrate 17.1, Fiber 3, Sugar 5.4, Protein 46.2

BEST CREOLE SHRIMP AND OKRA GUMBO



Best Creole Shrimp and Okra Gumbo image

This is a really tasty gumbo that is also easy to make. For more authentic taste you can add 1/4 cup of Gumbo Filé Powder spice before you serve. I hope you get to enjoy this as much as we do! Note: If this is too mild for your taste you can add some hot sauce as you serve. I made this for my 1 year old and I had to cut down on the spice.

Provided by Nadia Melkowits

Categories     One Dish Meal

Time 1h50m

Yield 1 bowl, 10 serving(s)

Number Of Ingredients 18

4 tablespoons vegetable oil
4 tablespoons flour
1 large chopped onion
1 cup chopped celery
6 garlic cloves, chopped
1 cup of chopped green pepper
6 ounces tomato paste
14 ounces fire-roasted tomatoes
2 lbs frozen sliced okra
1 lb peeled shrimp
1 lb shrimp, head on
1 lb smoked sausage (casing peeled and sliced into bite size)
2 cups water
2 cups shrimp stock or 2 cups bouillon
1 tablespoon creole seasoning (such as Slap ya Mama)
1 teaspoon sugar
3 tablespoons of chopped parsley
2 bay leaves

Steps:

  • Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
  • Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.

Provided by SMFLRN

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h

Yield 6

Number Of Ingredients 16

¼ cup vegetable oil
¼ cup all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chicken, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce, or to taste
½ cup chicken broth, or as needed

Steps:

  • Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
  • Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g

OKRA GUMBO



Okra Gumbo image

Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.

Provided by ILUV2SAVE

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
½ (16 ounce) package frozen okra, thawed and sliced
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
½ teaspoon file powder
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
  • Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g

CREOLE CHICKEN AND OKRA GUMBO



Creole Chicken and Okra Gumbo image

Categories     Soup/Stew     Chicken     Tomato     Vegetable     Quick & Easy     Mardi Gras     Kwanzaa     Winter     Okra     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup sliced frozen whole okra
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can diced tomatoes
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 teaspoon dried thyme
3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.

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