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Gumbo (Chicken) - by Laura

Yields 1 quart

1 1/2 Lbs. boneless chicken breast
4 Cups unsalted chicken stock
1/4 Cup olive oil
1/4 Cup flour
1 Cup okra
1 medium onion
3 stalks celery
1 green bell pepper
2 cloves of garlic
1 can (14oz) whole tomatoes, undrained
1 Cup Spicy V8 juice
1/2 Cup scallions
2 bay leaves
2 tsp. Worcestershire sauce
3/4 tsp. thyme
3/4 tsp. salt
3/4 tsp. pepper
Cayenne (Franks Red Hot) to taste

1. Boil chicken breasts in chicken stock, reduce to simmer until chicken is cooked through
2. Remove chicken, save stock. Let chicken cool and shred

Making the Roux…
3. Warm oil
4. Add flour stirring continuously until brown. (Generally, the darker the roux the better)
5. Turn off heat. Quickly add okra, onion, celery, bell peppers. Stir until vegetables are coated and sizzling stops. (Be sure you’re using a bigger pot at this point.)
6. Slowly pour in the chicken stock, stirring well
7. Add tomatoes, V8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, pepper and cayenne sauce
8. Bring to a boil over high heat
9. Reduce heat and simmer for 45 minutes
10. Add chicken and heat through
11. Serve over rice