any good recipes for chicken gumbo?

chicken gumbo or seafood would be fine

7 Answers

  • 1 decade ago
    Favorite Answer


    This easy-to-make main dish helps to increase the

    amount of vegetables you eat and can be made all in

    one pot.

    1 tsp vegetable oil

    1/4 cup flour

    3 cups low-sodium chicken broth

    1 1/2 lbs chicken breast, skinless and

    boneless, cut into 1-inch strips

    1 cup white potatoes (1/2 lb), cubed

    1 cup onions, chopped

    1 cup carrots (1/2 lb), coarsely chopped

    1/4 cup celery, chopped

    1/2 medium carrot, grated

    4 cloves garlic, finely minced

    2 stalks scallion, chopped

    1 whole bay leaf

    1/2 tsp thyme

    1/2 tsp black pepper, ground

    2 tsps hot (or jalapeño) pepper

    1 cup okra (1/2 lb), sliced into 1/2-inch pieces 17

    1. Add oil to a large pot.

    2. Heat pot over medium flame.

    3. Stir in flour.

    4. Cook, stirring constantly, until flour begins to

    turn golden brown.

    5. Slowly stir in all the broth using a wire whisk and

    cook for 2 minutes. The mixture should not be lumpy.

    6. Add all ingredients except okra. Bring to a boil,

    then reduce heat and let simmer for 20 to 30


    7. Add okra and let cook for 15 to 20 more minutes.

    8. Remove bay leaf.

    9. Serve hot in a bowl or over rice.

    Chunky Haddock Gumbo

    * ½ green pepper, chopped

    * ½ cup each basil, oregano and thyme

    * 2 carrots, diced

    * 2 tsp Cajun seasoning

    * 1 stalk celery, chopped

    * 1 bay leaf

    * 2 onions, chopped

    * ¼ cup uncooked long grain rice

    * 1 (400 g) pkg. HIGH LINER Frozen Haddock Fillets, thawed

    * 1 tsp salt

    * 2 cloves garlic, minced

    * 1 tbsp butter

    * 1 (28 oz/796 mL) can diced tomatoes, with liquid

    1 Cut thawed fish block into chunks; set aside.

    2 In large saucepan, cook onions, celery, carrots, green pepper and garlic in butter until softened, about 5 minutes.

    3 Add remaining ingredients (except fish) and 3 cups/750 mL water and bring to a boil.

    4 Reduce heat, cover and simmer for 20 minutes or until vegetables are tender and rice is cooked.

    5 Add fish and cook 5 minutes longer or until fish is opaque.

    6 Remove bay leaf and serve with crusty bread.

    Chicken Gumbo (Pressure Cooker)

    1 tablespoon olive oil (up to 2 tbsp)

    1 pound smoked turkey sausage

    2 1/2 pounds chicken drumsticks & thighs (up

    to 3 lbs) -- skinned

    1 large onion -- coarsely chopped

    2 cloves garlic -- minced

    1 large green pepper -- diced

    2 stalks celery -- coarsely chopped

    1 can tomatoes with juice (28 oz.) --

    coarsely chopped

    3/4 teaspoon dried thyme

    2 bay leaves

    1/8 teaspoon cayenne pepper -- or to taste

    1 pkg frozen baby okra (10 oz.) --


    2 1/2 tablespoons file powder (up to 3 tbsp)

    salt and pepper -- to taste


    1/2 cup unsalted roasted cashew -- optional

    serves 6

    Cut Turkey sausage into 1/2 inch slices

    Heat 1 tablespoon of oil in the cooker, and brown the

    sausage slices well on both sides in batches, adding

    more oil if needed. Set browned sausages aside. In the

    fat remaining in the cooker brown the chicken parts

    in batches. Set aside. Saute the onions and garlic

    until the onion becomes soft, about 1-2 minutes. Stir

    in the green pepper, celery, tomatoes, thyme, bay

    leaves, cayenne pepper, and the reserved sausages, and

    chicken. scrape up any browned bits sticking to the

    bottom of the cooker.

    Lock the lid in place and over high heat bring to high

    pressure. Adjust heat to maintain high pressure and

    cook for 9 minutes. Reduce pressure with a quick

    release method. Remove the lid, tilting it away from

    you to allow any excess steam to escape. Stir in the

    okra and cook over moderate heat until it is tender,

    about 3 to 5 minutes. Turn off the heat; gradually

    sprinkle in the file powder, stirring, until the sauce

    thickens. Remove the bay leaves and add salt and

    pepper to taste before serving. Garnsih with roasted

    cashew, if desired.

    Chicken Gumbo

    Recipe By :National Heart, Lung and Blood Institute

    Serving Size : 6 Preparation Time :0:20

    Categories : entree poultry

    Southern stew

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    2 1/2 pounds skinned chicken -- cut up

    8 cups water

    1/8 teaspoon chili powder

    1/8 teaspoon pepper

    1/4 cup onion -- diced

    1/2 cup brown rice

    1/4 cup dried parsley -- chopped

    10 ounces frozen okra

    2 celery stalk -- diced

    3 carrot -- diced

    1/2 green bell pepper -- diced

    10 ounces frozen corn

    1 pound tomato -- chopped

    Cover chicken with water (about 8 cups) and simmer for 20 minutes.

    Turn off heat. Remove chicken pieces from stock. Remove meat from

    bones and dice meat. Skim fat from broth. Add meat and remaining

    ingredients to broth and simmer until rice is cooked and vegetables

    are tender (about 1 hour). If thicker broth is desired, blend 2-4

    tablespoons water with 1-2 tablespoons cornstarch and mix into

    broth, heating until thickened.

    Cajun Shrimp And Oyster Gumbo~~

    Yield: 6 Servings

    2 c Stock (recipe below)

    3 tb Oil

    1/4 c Flour

    1/2 c Chopped onion

    1 ts Minced garlic

    3/4 c Chopped green bell pepper

    1/4 c Chopped parsley

    1/4 ts Salt

    1/2 ts Dried thyme

    1/4 ts Cayenne pepper

    1/4 ts Hot pepper sauce

    16 oz Can tomatoes with juices

    10 oz Frozen okra,thaw,cut across

    1 lb Medium shrimp,clean,devein

    1 pt Shucked oysters

    3 c Hot cooked rice

    To make roux: Combine flour and oil in a large heavy

    pan or Dutch oven.

    Cook and stir over medium high heat until roux

    turns a dark,rich red brown color but is not scorched,

    15 to 20 minutes.

    Stir in onion and garlic; cook and stir until soft.

    Add green pepper, parsley,salt,thyme,cayenne pepper and pepper

    sauce.Cook and stir 5 minutes longer.

    Gradually,whisk in about 2 cups warm stock and

    tomatoes.Return to a boil and simmer 20

    minutes,stirring occasionally.Add okra;simmer just until okra is

    tender,about 5 minutes.Add shrimp and oysters.Simmer just until edges

    of oysters curl and shrimp is pink and opaque,5 to 8 minutes.Do

    not overcook seafood.Remove from heat.To serve,mound hot rice in

    soup plates and ladle gumbo over the top.

    Stock: In a large stock pot,combine 2 quarts water,2

    slices lemon,2 dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2

    teaspoon dried thyme,shrimp shells and oyster liquor.Bring to a

    boil.Cook at a low boil,uncovered,until mixture is reduced to about 3

    cups,about 25 to 30 minutes.Strain and discard seasonings and shrimp


  • Anonymous
    1 decade ago


    1 frying chicken

    1 onion

    1 slice bacon or salt pork

    1 can tomatoes

    2 quarts water

    1 green bell pepper

    1 red bell pepper

    2 cans okra

    1/2 cup rice, cooked

    1 tablespoon fresh parsley, minced

    salt and pepper to taste

    Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart.

    Remove the chicken, place in a dish to cool, and pour the broth into the soup pot. Add chicken, minced or shredded very fine.

    Fry 1 onion with 1 slice of salt pork or bacon.

    Rinse the skillet out with a little hot water and pour everything into the soup.

    Put 1 can of tomatoes on to boil with 2 quarts of water.

    Slice 1 green pepper and 1 small red pepper very fine and add to tomatoes.

    Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and simmer 1 hour longer.

    Season with salt and black pepper to taste.

    During the Summertime, 2 or 3 ears of corn, cut and scraped, make a nice addition.

    If desired, serve with 1 spoonful of boiled rice to each soup plate.

  • 1 decade ago

    Chicken Gumbo Soup:

    25 min 5 min prep

    3 servings

    2 tablespoons bacon drippings

    3 chicken breasts, deboned, cooked, diced

    2 stalks celery, diced

    1 onion, diced

    4 cups chicken broth

    1 (16 ounce) can tomatoes, undrained

    2 teaspoons salt

    1/3 cup green peppers, diced

    1/3 cup long grain rice, uncooked

    1 cup frozen okra

    2 tablespoons parsley, chopped

    1 bay leaf

    1 dash Worcestershire sauce

    1. In a large soup pot, add all ingredients.

    2. Bring to a boil.

    3. Reduce heat and simmer until all vegetables and rice are tender.

    4. Remove bay leaf and serve.

  • Anonymous
    1 decade ago


    3/4 cup all-purpose flour

    1/2 pound smoked sausage -- sliced

    3/4 pound chicken breasts -- cook and shred

    1 cup chopped onion

    1/2 cup chopped green pepper

    1/2 cup chopped celery

    8 cups water

    2 cloves garlic -- minced

    1 bay leaf

    1 1/2 teaspoons cajun seasoning

    1 teaspoon salt

    1/2 teaspoon dried thyme

    1/4 teaspoon black pepper

    1 tablespoon Worcestershire sauce

    dash hot sauce

    3/4 cup sliced green onions

    4 cups hot cooked rice

    Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions.

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  • 1 decade ago

    Soy de un sitio soleado y me gusta el pollo con salsa de soja

  • 1 decade ago

    try google for recipes or to get any recipes you need. If you search yourself on one of these rather then poasting it on here then you are more likely finding one that you will like.

  • 1 decade ago


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