Search
by Ingredient

Chicken Gumbo

StarStarStarStarStar

Your rating

Recipe

 

Yield

servings

Prep

10 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 pounds whole chicken
two birds, cut into 8 pieces
Camera
2 teaspoons prepared mustard
dried
Camera
2 teaspoons paprika
Camera
¼ teaspoon salt
Camera
¼ teaspoon black pepper
freshly ground
Camera
teaspoon allspice
ground
Camera
1 pinch cayenne pepper
* Camera
2 tablespoons olive oil
Camera
4 each celery stalks
Camera
2 medium onions
chopped
Camera
2 each sweet red bell peppers
cored, chopped
Camera
1 each green bell peppers
cored, diced
Camera
1 tablespoon garlic
chopped
Camera
4 cups okra
sliced
Camera
1 can italian plum (roma) tomatoes
chopped
* Camera
2 tablespoons tomato paste
Camera
1 teaspoon thyme
dried
* Camera

Ingredients

Amount Measure Ingredient Features
2.3 kg whole chicken
two birds, cut into 8 pieces
Camera
1E+1 ml prepared mustard
dried
Camera
1E+1 ml paprika
Camera
1.3 ml salt
Camera
1.3 ml black pepper
freshly ground
Camera
0.6 ml allspice
ground
Camera
1 pinch cayenne pepper
* Camera
3E+1 ml olive oil
Camera
4 each celery stalks
Camera
2 medium onions
chopped
Camera
2 each sweet red bell peppers
cored, chopped
Camera
1 each green bell peppers
cored, diced
Camera
15 ml garlic
chopped
Camera
946 ml okra
sliced
Camera
1 can italian plum (roma) tomatoes
chopped
* Camera
3E+1 ml tomato paste
Camera
5 ml thyme
dried
* Camera

Directions

Rinse chicken pieces and pat dry. Preheat oven to 400℉ (200℃).

Combine first 6 seasonings in a small bowl and rub into chicken pieces.

Place chicken in a shallow baking pan and bake for 15 minutes.

Set aside.

Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.

Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.

Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot.

Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.

Simmer over medium-low heat, partially covered, until chicken is crisp.

Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer.

If gumbo begins to boil, reduce heat.

Adjust seasonings to taste. Garnish with remaining parsley.

If desired, serve hot over cooked rice.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 852g (30.1 oz)
Amount per Serving
Calories 183962% from fat
 % Daily Value *
Total Fat 126g 194%
Saturated Fat 34g 170%
Trans Fat 0g
Cholesterol 499mg 166%
Sodium 721mg 30%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 25%
Sugars g
Protein 302g
Vitamin A 100% Vitamin C 202%
Calcium 23% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe