Chicken Gumbo with Rice
Prep Time 25 min
Cook Time 1 Hr
Servings 4 to 6
Difficulty Moderate
Ingredients
- 1/4 cup Crisco® Pure Canola Oil
- 1/4 cup all-purpose flour
- 4 cloves garlic
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 2 cups chicken broth
- 2 cups chopped tomatoes
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- 3 cups cooked diced chicken
- 1 cup cooked cut okra
- 1 tsp. file powder, or to taste
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- Hot cooked rice
Directions
- Step 1
HEAT oil over low heat in Dutch oven or saucepot. Sprinkle in flour slowly, stirring constantly. Cook over low heat, stirring often, about 10-15 minutes or until a rich brown color.
- Step 2
ADD garlic, onions, celery and green pepper. Cook 5 to 8 minutes or until soft. Stir in chicken broth, tomatoes, oregano, thyme and bay leaf. Heat until just beginning to boil. Simmer 30 minutes, stirring often. Remove bay leaf.
- Step 3
STIR in cooked chicken, okra, file powder, salt and pepper. Simmer gently over low heat for 10 minutes, stirring often. Serve over cooked rice.
Serving size
(1/4 of recipe)
- Calories 490
- Calories from Fat170g
- Total Fat 19g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 90mg
- Sodium 970mg
- Potassium 0mg
- Total Carbohydrates 39g
- Dietary Fiber 4g
- Sugars 5g
- Protein 39g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet