CHICKEN AND OKRA GUMBO
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.
CLASSIC CHICKEN GUMBO RECIPE
Steps:
- Gather the ingredients.
- Peel and chop the onions .
- Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
- Chop the celery. Set the vegetables aside.
- For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
- Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
- Slowly add the chicken stock and bring it to a boil, stirring constantly.
- Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Meanwhile, cook the rice following the package directions. Set aside and keep warm.
- Cut the chicken into bite-size pieces.
- Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
- To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.
Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY GUMBO (OKRA SOUP)
This is not your typical Southern gumbo. The inspiration comes from somewhere else. There are different variations of the same kind of food all over the world. This one is inspired by West African okra soup, but is also closer to the Southern gumbo variation. Serve with polenta, semolina, or even rice.
Provided by Purpley
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 48m
Yield 4
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes.
- Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder.
- Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 18 g, Cholesterol 54.8 mg, Fat 20.1 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.3 g, Sodium 1489.1 mg, Sugar 7.3 g
CHICKEN AND OKRA GUMBO
Make and share this Chicken And Okra Gumbo recipe from Food.com.
Provided by Gingerbear
Categories Gumbo
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pan and add the flour.
- Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
- Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
- Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
- Bring to a boil, stirring well.
- Simmer for 1-1/2 hours, stirring occasionally.
- During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
- Meanwhile, remove the chicken meat from the carcass.
- Discard all skin and cut the meat into bite-sized pieces.
- Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.
Nutrition Facts : Calories 596.5, Fat 36.5, SaturatedFat 8.4, Cholesterol 110.7, Sodium 854.2, Carbohydrate 32.2, Fiber 5.3, Sugar 9.5, Protein 36.2
CREOLE CHICKEN AND OKRA GUMBO
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
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.
EASY CHICKEN GUMBO
This is really easy -- fast and only 5 ingredients. It is full of vegetables, chicken and sausage. The recipe comes from Bird's Eye. If you want a less spicy gumbo, substitute a smoked sausage for the Andouille. This gumbo is meant to be served over hot cooked rice for a hearty meal. I haven't made this yet but am posing for easy finding.
Provided by Lorraine of AZ
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
- Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
- Serve over hot cooked rice.
- Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.
Nutrition Facts : Calories 539, Fat 36.7, SaturatedFat 9.9, Cholesterol 105, Sodium 1031.5, Carbohydrate 14.7, Fiber 4.6, Sugar 5.9, Protein 38.7
CAJUN CHICKEN WITH OKRA
Quick dinner of chicken and okra, Cajun-style.
Provided by Michellea Southern David
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
- Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g
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