Chicken Gumbo And Rice
A hearty and flavorful chicken gumbo with rice, featuring tender chicken, okra, tomatoes, and green peppers, perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Cut up the chicken and season with salt and pepper.
- Heat ham fat in a soup kettle.
- Add the chicken and ham; cover tightly and simmer for 10 minutes.
- Add chopped onion, chopped green pepper, minced parsley, canned tomatoes, sliced okra, and the bay leaf.
- Pour in boiling water and simmer for 2 hours.
- Serve in a tureen or in soup bowls with a mound of hot cooked rice.
- Optionally, substitute crabs, oysters, or shrimp for the chicken.
Tips & Substitutions
For a richer flavor, consider browning the chicken before simmering. You can substitute the okra with diced zucchini or green beans if preferred. If you want to add a kick, include cayenne pepper or hot sauce, which also complements other chicken recipes well. Adjust the seasoning to your taste throughout the cooking process for the best results.
Serving Suggestions
Serve the gumbo hot over a generous mound of rice, allowing the flavors to meld. A sprinkle of fresh parsley or green onion on top enhances the presentation. This dish pairs beautifully with crusty bread or a simple green salad for balance. For an extra touch, consider serving alongside Old-Fashioned Southern Corn Pudding.
Storage & Reheating
Store leftover gumbo in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to restore its consistency and gently warm it on the stove over low heat, stirring occasionally. Gumbo also freezes well; just ensure it's cooled completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Gumbo And Rice contains roughly 549 calories, with 35g protein, 74g carbohydrates, and 17g fat. It is an excellent source of vitamin C (483% of the Daily Value), iron (102% of the Daily Value), and protein (70% of the Daily Value). Note that it is relatively high in sodium, at 1173mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, frozen chicken can be used, but make sure to fully thaw it and remove excess water before cooking to avoid diluting the flavor. Adjust cooking times slightly to ensure the chicken is fully cooked through and tender.
Is it possible to make this gumbo vegetarian?
Absolutely! Replace the chicken with a mix of hearty vegetables such as mushrooms, bell peppers, and eggplant, and use vegetable broth instead of water. You can also add beans or lentils for protein, creating a satisfying vegetarian option.
How can I thicken my gumbo if it's too watery?
If your gumbo is too watery, you can thicken it by adding a roux made from equal parts flour and fat, cooked until golden brown. Alternatively, simmering the gumbo uncovered for a longer period will help reduce the liquid and concentrate the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).