CHICKEN GUMBO RICE

Chicken Gumbo Soup

This is a nice version of gumbo made with boneless chicken breasts.
Based on a recipe from Soups & Sides, Catherine Walthers, 2010, Lake, Isle Press, NY, p168.
Total Time1 hr 20 mins
Course: Soups
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1/3 cup canola oil
  • 1/2 cup all-purpose flour
  • 2 cups chopped onions
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 1/2 cups diced celery
  • 2 cloves garlic finely minced
  • 7 cups chicken stock preheated
  • 1 teaspoon dried thyme or 2 teaspoons chopped fresh thyme
  • 2 bay leaves
  • 1 teaspoon Cajun or Creole seasoning or paprika
  • 1/8 cayenne pepper or to taste
  • 1 teaspoon kosher salt or more to taste
  • 2 cups okra sliced into 1/2 inch rounds, 3/4 pound
  • 1 1/2 cups corn kernels from about 2 - 3 ears of corn
  • 2 boneless chicken breasts 1 1/2 pounds, small cubed
  • freshly ground black peper
  • 1/2 cup fresh parsley minced
  • 1/2 teaspoon hot sauce or to taste

Serving Suggestion

  • Cooked jasmine or basmati rice

Instructions

  • In a 6 quart stockpot, make a roux by combining oil and flour and whisking constantly over medium heat until a rich dark brown color, about 8 minutes.
  • Add onions, peppers, and celery and sauté 5 - 7 minutes, until onions are transparent. Add garlic and stir an additional 1 - 2 minutes.
  • Gradually add heated stock; stir until smooth. Add spices and okra. Bring to a boil, then reduce to simmer covered for 15 minutes. Skim off any oil that rises to top. Stir occasionally.
  • Add corn and chicken. Simmer gently until chicken is cooked, 5 - 7 minutes.
  • Add pepper, adjust seasonings. Stir in parsley and add hot sauce to taste.
  • If desired, serve with a scoop of rice.

Notes

Using a food processor to chop the vegetables will result in less uniform dicing, but will save 20 minutes in prep time.