Hearty Ham And Chicken Gumbo Recipes

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HAM AND CHICKEN GUMBO



Ham and Chicken Gumbo image

I've always enjoyed spending time in the kitchen and worked as a home economist for a utility company in the 1940's. With two kinds of meat, this gumbo makes a hearty supper.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

6 bacon strips, cut into 1/2-inch pieces
3/4 cup chopped onion
2 garlic cloves, minced
1 cup cubed fully cooked ham
1/2 cup cubed cooked chicken
2 cups frozen sliced okra
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
8 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.

Nutrition Facts :

CHICKEN GUMBO



Chicken Gumbo image

This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 48 servings (1 cup each).

Number Of Ingredients 16

6 celery ribs, chopped
3 medium green peppers, chopped
3 medium onions, chopped
3/4 cup butter, cubed
10 quarts chicken broth
7 cans (14-1/2 ounces each) diced tomatoes, undrained
3 bay leaves
2 tablespoons minced fresh parsley
1 tablespoon pepper
2 to 3 tablespoons garlic powder
2 teaspoons salt
2 cups uncooked long grain rice
10 cups cubed cooked chicken
6 cups cubed fully cooked ham
1 package (16 ounces) frozen chopped okra
2 pounds cooked small shrimp, peeled and deveined, optional

Steps:

  • In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO



Mean Chef Chicken, Andouille, Ham and Okra Gumbo image

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

Provided by Julie in TX

Categories     Gumbo

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 cup vegetable oil
1 1/4 cups all-purpose flour
2 1/2 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
1 lb okra, either fresh or frozen and cut into pieces
1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3/4 teaspoon fresh ground black pepper
3 bay leaves
3 quarts chicken stock or 3 quarts chicken broth
3 cups cooked chicken meat
1 tablespoon Pickapeppa Sauce
1 cup chopped parsley
2 bunches chopped green onions
hot sauce, to taste (optional)
4 cups cooked long-grain rice, accompaniment

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
  • If you get black specks in your roux it is burned and you will have to start over.
  • Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  • The mixture will be pasty and fairly dry.
  • Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
  • Cook, stirring, for 3 to 4 minutes.
  • Add the stock or broth and stir well to combine with the roux mixture.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, uncovered, stirring occasionally, for 1 hour.
  • Add the chicken and cook just until the chicken is heated through, about 5 minutes.
  • Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
  • Ladle into deep soup bowls over rice.
  • Serve with hot sauce, if desired.

HEARTY CHICKEN GUMBO



Hearty Chicken Gumbo image

This is my own concoction and I'm sure not "politically correct", lol, but this is the way we like it. LOADED with chicken, vegetables, tomatoes and rice!

Provided by Wildflour

Categories     Gumbo

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 23

12 cups chicken stock, from stewed chicken
1 large stewing chicken
1 bay leaf
2 cups chopped onions
1 cup chopped celery
4 cups diced potatoes
3 carrots, peeled and sliced
2 cups sliced fresh okra
1 (28 ounce) can del monte stewed tomatoes, broken up with the juice
2 (6 ounce) cans tomato paste
1 (10 ounce) can corn, with juice
1 (10 ounce) jar Green Giant sliced mushrooms, drained
4 tablespoons chicken bouillon granules
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 cup sugar (to taste)
1/2 teaspoon chili powder
1/2 tablespoon butter
1 (14 ounce) can chicken broth
1 lb Polish kielbasa, sliced on the bias
2 cups cooked rice

Steps:

  • In large pot, stew chicken with bay leaf til done and tender.
  • Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
  • Put meat in bowl and cover, set aside or refrigerate til needed later.
  • Measure out 10-12 cups of stock from chicken and pour into clean pot.
  • Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
  • Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.

Nutrition Facts : Calories 682.6, Fat 31.4, SaturatedFat 9.5, Cholesterol 104.4, Sodium 2330.4, Carbohydrate 66, Fiber 7.2, Sugar 22.7, Protein 36.7

HALF-HOUR CHICKEN GUMBO



Half-Hour Chicken Gumbo image

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

Steps:

  • In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
  • Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO



Quick and Easy Sausage and Chicken Gumbo image

This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.

Provided by Tuscan_Italian

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 50m

Yield 4

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup frozen chopped onions
1 cup frozen green bell peppers
1 cup frozen cut okra
1 cup chopped celery
2 teaspoons garlic, minced
1 teaspoon Creole seasoning, or to taste
½ teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (3.5 ounce) bag boil-in-bag rice
2 cups chopped roasted chicken
8 ounces kielbasa sausage, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (14.5 ounce) can chicken broth

Steps:

  • Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
  • Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
  • While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
  • Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 g

LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO



Leftover Ham and Shrimp Slow Cooker Gumbo image

Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl. Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice.

Provided by limeshmd

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h55m

Yield 12

Number Of Ingredients 13

1 clove garlic, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon dried basil
½ teaspoon cayenne pepper
¼ cup butter
1 onion, minced
2 cups frozen cooked peeled and deveined jumbo shrimp
3 cups chopped leftover honey-baked, spiral-cut ham
1 ham bone
2 (15 ounce) cans black beans
1 (14.5 ounce) can diced tomatoes
1 cup coconut milk

Steps:

  • Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
  • Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
  • Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
  • Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 18.4 g, Cholesterol 80.7 mg, Fat 9.8 g, Fiber 5.9 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 869.2 mg, Sugar 4.6 g

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