Traditional Chicken Gumbo With Okra Recipe

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Traditional Chicken Gumbo With Okra
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Ingredients
13
Count
Nutrition
1487
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. Prior to heating pot, chop all vegetables.
  2. To make the roux: Heat a large heavy bottomed stock pot over a medium high flame.
  3. Once hot, add the oil. Stir in the flour, reduce heat to medium. Cook, stirring constantly until the color of the flour/oil mixture is somewhere between the color of coffee with cream and black coffee. Do not allow this to scorch or burn- if this happens start process over.
  4. Once the roux is cooked to a deep color, add the onions, garlic, celery, peppers, salt and pepper. Allow to cook, stirring frequently, for about 10 minutes.
  5. Pour in the chicken broth and 6 cups of the water, stir. If desired, us all broth for the liquid and no water.
  6. Stir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no salt. If you use a purchased product, such as Tony Chachere's, there is salt in most products. Please observe and adjust seasoning to accomodate these differences.
  7. Allow to cook over medium heat for about 20 minutes. Taste broth and add additional salt as desired. If gumbo appears too thick at any point in the cooking, add more water.
  8. Add the chicken thighs to the pot. The thighs may be boneless/skinless, or remove the skin from whole thighs. Thigh meat will remain moist.
  9. Allow the chicken to cook for about 45 minutes. Remove chicken pieces from stock. Place on plate to allow to cool.
  10. Once you have removed the chicken, add the sliced okra. Allow to cook in the broth for about 30 minutes.
  11. After the chicken has cooled for about 30 minutes, remove meat from the bones, and dice the cooked meat. Add to the pot.
  12. Taste and adjust seasonings to taste. To add heat, you may use cayenne pepper. If you wish to season with salt and heat, Tony Chachere's Original Creole Seasoning is a commonly used spice blend.
  13. Serve over cooked white rice- Uncle Ben's is most authentic.
  14. Recipe Notes: When storing leftovers, do not stir the rice into the gumbo. Keep rice and gumbo separate until ready to serve. If you add seafood to this gumbo, put it in at the very end of the cooking process- it only takes a few minutes for shrimp, crab, or oysters to cook. If you choose to add aliced andouille sausage or a couple hot links, put it in at the same time you add the okra.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1487.27 Kcal (6227 kJ)
Calories from fat 1007.44 Kcal
% Daily Value*
Total Fat 111.94g 172%
Cholesterol 284.78mg 95%
Sodium 2650.24mg 110%
Potassium 1906.01mg 41%
Total Carbs 55.27g 18%
Sugars 7.26g 29%
Dietary Fiber 13.56g 54%
Protein 66.34g 133%
Vitamin C 76.3mg 127%
Vitamin A 2.7mg 89%
Iron 5.3mg 29%
Calcium 218.9mg 22%
Amount Per 100 g
Calories 174.55 Kcal (731 kJ)
Calories from fat 118.24 Kcal
% Daily Value*
Total Fat 13.14g 172%
Cholesterol 33.42mg 95%
Sodium 311.05mg 110%
Potassium 223.7mg 41%
Total Carbs 6.49g 18%
Sugars 0.85g 29%
Dietary Fiber 1.59g 54%
Protein 7.79g 133%
Vitamin C 9mg 127%
Vitamin A 0.3mg 89%
Iron 0.6mg 29%
Calcium 25.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.3
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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