Chicken Gumbo
If you’re in the mood for some southern flavor, warm up a bowl of this delicious Chicken Gumbo that is great for those cold Fall days.
Passive Time
Passive Time
  • 2 chicken breasts, cut into 1 inch cubes
  • 2cups flour
  • 2tsp creole seasoning
  • 1/4cup bacon drippings or crisco
  • 2 1/2cups chicken stock+ 5 more cups chicken stock or water
  • 1 1/2cups Root beer
  • 2cups petite diced skinned tomatoes
  • 1/2cup fresh corn cut from the cob
  • 1cup sliced okra
  • 1large green pepper
  • 1/2tsp salt
  • 1/4cup onion, diced
  • 1/4cup jasmine rice
  1. Combine flour and 1 tsp creole seasoning to make seasoned flour
  2. Cube chicken, and dredge in flour seasoning. Shacking any extra off.
  3. Cook chicken cubes until browned, about 2-3 minutes.
  4. In a stewing pot, add chicken, 2 ½ cups chicken stock and root beer. Bring to a boil.
  5. Add bacon drippings or crisco to stewing pot and cook for an additional 4-5 minutes.
  6. Strain chicken, reserving the liquid, and set chicken aside.
  7. Once the chicken cubes have cooled, further cut them into smaller bite sized pieces.
  8. Add reserved liquid back into stewing pot, and add diced tomatoes, 1 tsp creole seasoning, corn, green pepper, okra, salt, onion, rice (uncooked), and 5 cups of water or chicken stock.
  9. Simmer for 30 minutes or until vegetables are tender.
  10. Finally, add in your cooked chicken, and cook for an additional 5 minutes.
  11. Serve with green onion and bacon on top (optional)
Recipe Notes

Adapted from: “Joy of Cooking ” Cookbook; recipe on page 176