Chicken Gumbo


Chicken Gumbo

Adapted from Review It Magazine

When I went to New Orleans, I discovered a lot of new dishes including gumbo. This is a really simple recipe. It’s hearty and a perfect meal for a cold autumn or winter day.


  • 1 tsp vegetable oil
  • ¼ cup flour
  • 3 cups low-sodium chicken broth
  • 1 ½ lbs chicken breast, skinless and boneless, cut into 1-inch strips
  • 1 cup white potatoes, cubed
  • 1 cup onions, chopped
  • 1 cup carrots, chopped
  • ½ medium carrot, grated
  • 1 whole bay leaf
  • ½ tsp thyme
  • Ground black pepper, to taste
  • 1 cup okra, sliced


  1. Add the vegetable oil to a large pot and heat over medium heat.
  2. Stir in the flour and cook, stirring constantly, until the flour begins to turn golden brown.
  3. Slowly stir in all the broth using a wire whisk. Cook for about 2 minutes until the mixture is no longer lumpy.
  4. Add the rest of the ingredients except the okra. Bring to a boil. Then reduce the heat and simmer for 20 to 30 minutes.
  5. Add the okra and cook for 15 to 20 more minutes.
  6. Remove the bay leaf and serve.


Comments: This is a very straightforward, foolproof recipe. The trickiest thing I can think of is making sure no flour lumps remain in the broth. One suggestion is to pour some of the broth and stir with the whisk to dissolve the flour completely and then incorporate the remaining broth. You can also try removing the bigger lumps with a spoon; smaller lumps won’t really be noticeable when the broth is mixed with the chicken and vegetables. Typically gumbo is served with rice; so, to serve, I suggest pouring servings of gumbo into bowls and then scooping some cooked rice on top.



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