Recipes>Appetizers

Chicken Gumbo

A Louisiana favorite, Chicken Gumbo gets its flavor from the “holy trinity” of Cajun cuisine – green onions, celery and bell peppers. Start with your gumbo mix and add chicken pieces of your choice.

Appetizers, Main Course, Soups & Stews, Cajun & Creole, Stovetop, Boneless Skinless Breast Fillets, Boneless Skinless Thigh Fillet, Family Friendly

Prep

Minutes

Cook

Hour

Servings

Calories

270

Per Serving

Protein

34g

Ingredients

2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets
4 Sanderson Farms® Boneless, Skinless Chicken Thighs
water to cover chicken
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 teaspoon minced garlic
1/2 cup water
2 tablespoons corn starch
1 (14.5-ounce) can tomatoes diced in sauce
1/8 teaspoon ground bay leaves
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
3/4 tablespoon salt
1 tablespoon gumbo file
1 cup frozen okra

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

Learn more >

Directions

Place chicken in an 8-quart stockpot with enough water to cover chicken (about 3 quarts). Simmer to cook the chicken to an internal temperature of 165°F.
Remove chicken and cooking liquid from stockpot reserving 4 cups of the liquid.
Remove chicken from cooking liquid and dice into ½" pieces. Set aside.
Heat butter in stockpot.
Add onions, green bell peppers and celery. Cook 5 minutes over medium high heat.
Add garlic. Cook 2 minutes.
Mix water with corn starch in a small bowl.
Mix ground bay leaves, red pepper, black pepper, salt and gumbo file in another small bowl.
To stockpot, add the reserved 4 cups of cooking liquid, corn starch mixture, tomatoes and ground bay leaves seasoning mixture. Bring to a boil then lower heat to a simmer and cook 10 minutes.
Add chicken. Cook 5 minutes.
Add okra. Cook 5 minutes.
Serve.