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.

PREP
20
Minutes
COOKING
1
Hour
SERVES
8
People
CALORIES
270
Per Serving
PROTEIN
34
Grams

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

Directions

1. 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.

2. Remove chicken and cooking liquid from stockpot reserving 4 cups of the liquid.

3. Remove chicken from cooking liquid and dice into ½" pieces. Set aside.

4. Heat butter in stockpot.

5. Add onions, green bell peppers and celery. Cook 5 minutes over medium high heat.

6. Add garlic. Cook 2 minutes.

7. Mix water with corn starch in a small bowl.

8. Mix ground bay leaves, red pepper, black pepper, salt and gumbo file in another small bowl.

9. 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.

10. Add chicken. Cook 5 minutes.

11. Add okra. Cook 5 minutes.

12. Serve.

NUTRITION FACTS

Calories

270

Fat

11g

Saturated Fat

5g

Sodium

1040mg

Carbohydrate

8g

Sugars

3g

Protein

34g