New Orleans Chicken Gumbo

Gumbo with rice

New Orleans Chicken Gumbo

Gumbo with rice
This chicken gumbo is a meal in itself.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Appetizer
Cuisine creole
Servings 4 people
Calories 207 kcal


  • 1 tbsp unsalted margarine
  • 1 large yellow onion, chopped
  • 1 clove garlic, minced
  • 1/2 small sweet green pepper, cored, seeded, and chopped
  • 1 medium-size stalk celery, chopped
  • 2 tbsp flour
  • 1 can (1 pound) low-sodium crushed tomatoes, with their juice
  • 1 cup low-sodium chicken broth
  • 1/4 tsp hot red pepper sauce
  • 2 cups sliced fresh okra or 1 package (10 ounces) frozen okra (can substitute cubed fresh zuccini for the okra)
  • 1 1/2 cups cubed cooked light chicken or turkey meat
  • 1/2 tsp lemon juice


  • In a large heavy saucepan, melt the margarine over moderate heat. Add the onion, garlic, green pepper, and celery, and cook, uncovered, for 5 minutes or until the vegetables are soft.
  • Blend in the flour and cook, stirring, for 3 minutes. Slowly stir in the tomatoes and chicken broth, then add the redd pepper sauce. Cook, stirring constantly, until the mixture thickens and comes to a boil - 3 to five minutes. Add the okra, return to a boil, cover, and cook 6 to 8 minutes more. Add the chicken, reduce heat to low, and bring just to serving temperature, stirring occasionally - about 4 minutes. stir in the lemon juice.


Sometimes we like to substitute cubed fresh zuccini for the okra - it's easy to get and a fresh, light, healthy way to add fresh veggies.  Shake on some Tobasco for an extra kick!  


Serving: 1servingCalories: 207kcalCarbohydrates: 17gProtein: 20gFat: 7gSaturated Fat: 2gCholesterol: 47mgSodium: 92mgFiber: 4g
Keyword chicken
Tried this recipe?Let us know how it was!

Share Article:

Leave a Comment

You’ll like these


Sponsored Links