Recipes & Meals
< Back to Recipes

Chicken Gumbo with Rice

Prep Time: 25 min Cook Time: 1 hrs Makes: 4 to 6 servings

Ingredients

  • 1/4 cup Crisco® Pure Canola Oil
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 4 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 cups chicken broth
  • 2 cups chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups cooked diced chicken
  • 1 cup cooked cut okra
  • 1 teaspoon file powder, or to taste (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Hot cooked rice

Preparation Directions

  1. 1.
    HEAT oil over low heat in Dutch oven or saucepot. Sprinkle in flour slowly, stirring constantly. Cook over low heat, stirring often, about 10-15 minutes or until a rich brown color.
  2. 2.
    ADD garlic, onions, celery and green pepper. Cook 5 to 8 minutes or until soft. Stir in chicken broth, tomatoes, oregano, thyme and bay leaf. Heat until just beginning to boil. Simmer 30 minutes, stirring often. Remove bay leaf.
  3. 3.
    STIR in cooked chicken, okra, file powder, salt and pepper. Simmer gently over low heat for 10 minutes, stirring often. Serve over cooked rice.