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.
BAKED CHICKEN AND SAUSAGE GUMBO
Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
- Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
- Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
- Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
- Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
- Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
- Taste and adjust seasonings as desired. Garnish with green onions.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 26.2 g, Cholesterol 148.8 mg, Fat 53.6 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 18.2 g, Sodium 3145.9 mg, Sugar 6.4 g
CHICKEN & OKRA GUMBO RECIPE - (4.2/5)
Provided by Bigeasy110
Number Of Ingredients 13
Steps:
- Season Chicken...in large Dutch fry seasoned chicken in 2tbsp oil until brown. Remove and set aside. Add 2 more tbsps oil and fry chopped okra for about 10min, stirring constantly to keep from burning. Add a roux made with margarine and flour. Add chicken, Worcestershire sauce, chopped onion, celery, bell pepper, garlic and water. Bring to a boil and simmer 2 to 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice. Garnish with chopped green onions.
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.
CHICKEN AND OKRA GUMBO
This comes from the cookbook 365 Ways to cook chicken, and yes, there are literally 365 chciken recipes in this cookbook.
Provided by Studentchef
Categories Gumbo
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large Dutch oven saute okra in 2 tbsp vegetable oil. over medium heat, until golden brown, about 15 minutes. Add onions and celery and cook until wilted.
- Add 4 cups of water and simmer for 15 minutes.
- In a large frying pan, heating remaining 3 tbsp of vegetable oil over medium low heat, and add chicken to saute, until it turns brown, about 5 minutes on each side.
- Tranfer the cooked chicken to the okra mixture. Meanwhile, stir flour in pan and cook, stirring until nut brown roux begins to develop, about 20 minutes. Remove from heat and stir into mixture water from the okra mixture. Stir this mixture back into the Dutch oven.
- Bring the entire dutch oven to boil and add salt, black pepper, and cayenne, and then bring to a simmer. Cook for 50 minutes.
- Just before serving, add scallions and parsley for garnish and serve over rice, with French Bread.
Nutrition Facts : Calories 654.4, Fat 45.8, SaturatedFat 11.3, Cholesterol 170.1, Sodium 183, Carbohydrate 14.7, Fiber 3.8, Sugar 3.4, Protein 45
TRADITIONAL CHICKEN GUMBO WITH OKRA
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
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
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
MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO
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
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.
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
BAKED CHICKEN AND OKRA
An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce.
Provided by HOMEKEEPER
Categories Main Dish Recipes Casserole Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
- Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 39 g, Cholesterol 58.2 mg, Fat 10.8 g, Fiber 2.7 g, Protein 23 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 4 g
OVEN CHICKEN AND OKRA GUMBO
Make and share this Oven Chicken and Okra Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 250° (yes, 250°).
- Combine the okra, onion, celery, bell pepper, garlic, tomatoes, and tomato paste in a large roasting pan.
- Cover with foil and bake for 1 hour or until very tender.
- Remove the foil and add the chicken, tasso, and broth.
- Return to the oven and bake for 1 1/2 -2 hours, or until desired thickness.
- Season with salt and pepper.
- Ladle the gumbo into bowls and spoon a little rice into the center of each one.
Nutrition Facts : Calories 242.7, Fat 3.8, SaturatedFat 1, Cholesterol 31.5, Sodium 479.3, Carbohydrate 35.1, Fiber 4.9, Sugar 5.7, Protein 17.5
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- In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
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