How to Make Chicken Gumbo

Gumbo is one of the most popular foods in Louisiana and many other areas of the South. Gumbo has a consistency thicker than soup and not quite as thick as a traditional stew. Chicken gumbo can be a wonderful appetizer to many meals or can serve as a meal by itself on a cool night.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tsp. black ground pepper
• 2 tbsp. Zatarain's Garlic and Onion Liquid Shrimp and Crab Boil
• 1 tsp. thyme
• 1 lemon rinsed and halved
• Measuring cup
• 1/4 cup cooking oil
• 2 tsp. salt
• Measuring spoons
• 1/2 large yellow onion
• 4 bay leaves
• 1/2 green bell pepper
• 1/2 gallon water
• 2 lbs. boneless, skinless chicken breast
• 4 tbsp. butter
• 2 cups rice
• Medium pot
• 1 1/2 celery stalks
• Skillet
• 1 tsp. Cayenne pepper
• Large pot
• 1 10 oz. can of okra, drained
• 1/4 cup flour
• 2 large cloves of garlic

Make Chicken Gumbo

1. Chop the bell pepper, onion, chicken and celery into small chunks, 1/8 to 1/4 of an inch in size.

2. Melt 2 tbsp. butter in the skillet and cook the chicken until done.

3. Set the chicken to the side for later use.

4. Mince the garlic cloves.

5. Pour the water into a medium pot and add 2 tbsp. butter, garlic, thyme, salt, black ground pepper, Cayenne pepper, bay leaves and Zatarain's liquid.

6. Add the juice of the lemon halves to the medium pot.

7. Boil the ingredients in the medium pot with the heat setting on high.

8. Bring the pot to a simmer by lowering the heat after allowing the contents to boil for a minute.

9. Place vegetable oil into the large pot and add flour to the oil. Turn the heat to medium high.

10. Stir the oil and flour vigorously until the mixture turns into a dark brown. You have just made the roux for the chicken gumbo.

11. Cook the onions, bell pepper, okra and celery in the roux until the vegetables are tender. Keep stirring.

12. Pour the medium sized pot into the large pot and stir well to mix the contents of both pots.

13. Put the cooked chicken in the large pot.

14. Lower the heat on the large pot and let the contents simmer.

15. Rinse the medium pot and use it to make the rice while the other pot is simmering. Use instant rice to make the rice as quickly as possible and follow the instructions on the box.

16. Mix the rice with the simmering mixture in the large pot.

17. Simmer for 5 minutes and serve.

Tips & Warnings

• Save time by purchasing a roux if it is available at your local grocery or specialty store. You may need to add some spices to the roux to achieve the flavor you desire.
• When making the roux for the gumbo, you can make it as light or dark as you choose.
• Cook the chicken until it is just done. Do not cook the chicken until it is blackened.