Chicken Gumbo
HB-6437 · Hand-built original · Cajun
A streamlined Louisiana chicken gumbo with bacon, okra, corn, tomatoes and the trinity of pepper, onion and celery, simmered with rice.
CajunSoup40 minServes 8161 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:8quantities adjust to match
Ingredients
- 3 ounces boneless, skinless chicken breasts (cut into 1/2 inch strips)
- 6 strips bacon, cut into 1 inch pieces
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 6 plum tomatoes, chopped
- 1/2 cup corn kernels, preferably cut from the cob
- 1 1/2 cups okra, cut into 1/2 inch pieces
- 1 chopped green bell pepper
- 1 cup chopped onion
- 1 cup chopped celery
- 1/3 cup uncooked rice
- 5 cups water
- 1 teaspoon hot pepper sauce
- 1 teaspoon black pepper
- 1 teaspoon cajun seasoning
- 1 teaspoon parsley
Method
- Fry the bacon pieces in a large pot until crisp, lift them out, and leave the drippings behind with the canola oil added.
- Dredge the chicken strips in the flour and brown them in the hot drippings for 2 to 3 minutes per side, working in batches if the pot is crowded.
- Pour the chicken broth over the browned chicken and bring the pot to a boil.
- Add the chopped plum tomatoes, corn kernels, okra, green bell pepper, onion, celery, uncooked rice and water.
- Season the gumbo with the hot pepper sauce, black pepper, Cajun seasoning and parsley, then simmer it for 30 minutes.
- Taste the gumbo and adjust the seasoning, stir the reserved bacon back in if you like, and ladle it into bowls.
Prep: 10 minutes · Cook: 30 minutes · Total: 40 minutes
Nutrition (per serving, where published)
161 kcalCalories
7.5 gProtein
32.7 gCarbs
1.1 gFat
0.3 gSaturates
4.1 gFibre
2.6 gSugars
320 mgSodium
8 mgCholesterol
630 mgPotassium
78 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data