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.
Servings:
8 servings (1 1/4 cups gumbo and 1/2 cup rice each)
Prep Time:
50 mins
Total Time:
2 hrs 10 mins
Ingredients
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1 cupuncooked regular long-grain brown or white ricesee savings
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Water called for on rice packagesee savings
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1/2 cupGold Medal® all-purpose floursee savings
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1 tablespoonolive or vegetable oilsee savings
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1cut-up whole chicken (3 to 3 1/2 lb), skin removedsee savings
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1 cupchopped onions (1 large)see savings
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1 cupchopped green bell pepper (1 medium)see savings
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1 cupchopped celery (2 medium stalks)see savings
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3cloves garlic, finely chopped, or 1/2 teaspoon garlic powdersee savings
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2dried bay leavessee savings
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1 teaspoondried thyme leavessee savings
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1 teaspoonsaltsee savings
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1/2 teaspoonpeppersee savings
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1can (28 oz) Muir Glen® organic diced tomatoes, undrainedsee savings
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1 3/4 cupsProgresso® chicken broth (from 32-oz carton)see savings
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2 teaspoonsbrowning and seasoning saucesee savings
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1 teaspoonhot pepper saucesee savings
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1 1/2 cups(from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawedsee savings
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1 tablespoonchopped fresh parsleysee savings
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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 300 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 60mg; Sodium 730mg; Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 5g); Protein 25g. Daily Values: Vitamin A 8%; Vitamin C 25%; Calcium 10%; Iron 15%. Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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