Ingredients for Judi's Chicken Gumbo
- Boneless Chicken Breasts
- Bacon
- Canola Oil
- 6 cups chicken broth
- Plum Tomatoes
- Corn Kernel
- 1 cup sliced okra (fresh or frozen)
- Bell Pepper
- 1 large onion, chopped
- 2 stalks celery, chopped
- Cooked rice, for serving
- Water
- Hot Pepper Sauce
- Black Pepper
- Cajun Spices
- Parsley
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How to Make Judi's Chicken Gumbo
- In a large Dutch oven or pot, whisk together the flour and oil until smooth.
- Cook over medium heat, stirring constantly, until the roux is a dark brown color (about 20-30 minutes). Be patient, this step is crucial for flavor!
- Add the onion, celery, and green bell pepper to the roux and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the chicken and andouille sausage to the pot and cook until browned.
- Pour in the chicken broth, diced tomatoes, okra, file powder (if using), bay leaves, and thyme. Season with salt and pepper.
- Bring the gumbo to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the chicken is cooked through and the flavors have melded.
- Remove the bay leaves before serving.
- Serve hot over cooked rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
13g
Fat
24g
Carbs
5g
