Chicken Gumbo
Recipe from Betty Crocker

From Betty's Soul Food Collection... Who says you can't have it all? Our recipe makeover proves you can have Chicken Gumbo with authentic flavor and a complete serving of veggies--a smart bonus.



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Servings: 8
Serving size: 1 1/4  cups gumbo and 1/2 cup rice
Prep Time: 50 mins
Total Time: 2 hrs 10 mins
Related Categories: Chicken, Chicken Gumbo, Gumbo, Soup
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Ingredients
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    1   cup 
    uncooked regular long-grain brown or white rice
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    Water called for on rice package
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    1/2  cup 
    Gold Medal® all-purpose flour
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    1   tablespoon 
    olive or vegetable oil
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    1   
    cut-up whole chicken (3 to 3-1/2 lb), skin removed
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    1   cup 
    chopped onions (1 large)
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    1   cup 
    chopped green bell pepper (1 medium)
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    1   cup 
    chopped celery (2 medium stalks)
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    3   
    cloves garlic, finely chopped, or 1/2 teaspoon garlic powder
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    2   
    dried bay leaves
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    1   teaspoon 
    dried thyme leaves
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    1   teaspoon 
    salt
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    1/2  teaspoon 
    pepper
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    1   
    can (28 oz) Muir Glen® organic diced tomatoes, undrained
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    1 3/4  cups 
    Progresso® chicken broth (from 32-oz carton)
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    2   teaspoons 
    browning and seasoning sauce
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    1   teaspoon 
    hot pepper sauce
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    1 1/2  cups 
    (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed
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    1   tablespoon 
    chopped fresh parsley

Directions
1.
Cook rice in water as directed on package, omitting butter and salt; keep warm.
2.
Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
3.
In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
4.
Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
5.
Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 300, Fat, total (g) 8, chol. (mg) 60, sat. fat (g) 2, carb. (g) 33, fiber (g) 5, sugar (g) 5, pro. (g) 25, vit. A (IU) 389, vit. C (mg) 15, sodium (mg) 730, calcium (mg) 101, iron (mg) 3, Vegetables () 2, Starch () 2, Other Carb () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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