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Chicken Gumbo (Makeover)
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Prep Time:
50 minutes
Total Time:
2 hours 10 minutes
Satisfy your cravings with our flavorful Chicken Gumbo packed with veggies for a wholesome meal.
Ingredients:
  • 1 cup uncooked regular long-grain brown or white rice
  • Water called for on rice package
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 tablespoon olive or vegetable oil
  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • 1 cup chopped onions (1 large)
  • 1 cup chopped green bell pepper (1 medium)
  • 1 cup chopped celery (2 medium stalks)
  • 3 cloves garlic, finely chopped, or 1/2 teaspoon garlic powder
  • 2 dried bay leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 teaspoons browning and seasoning sauce
  • 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 1/2 cups (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Prepare the rice according to package instructions, without adding butter and salt; keep it warm.
  • In a large 8-quart stockpot or Dutch oven, continuously stir flour over medium-low heat until it turns a deep brown color. Once browned, remove the flour from the pot and set it aside.
  • In a large stockpot over medium heat, heat oil. Add chicken, onions, bell pepper, celery, garlic, bay leaves, thyme, salt, and pepper. Cook for 8 to 10 minutes, stirring often, until chicken browns and vegetables soften.
  • Combine the browned flour, tomatoes, broth, browning sauce, and pepper sauce in a pot. Mix well until everything is incorporated. Bring to a boil, then lower the heat, cover, and simmer for 50 minutes. Add the okra, cover again, and simmer for an additional 20 minutes.
  • Take the chicken out of the stockpot and allow it to cool for about 10 minutes until it's easy to handle. Remove and discard the bones. Cut the chicken into bite-size pieces and return them to the pot. Heat thoroughly, then remove the bay leaves. Serve over cooked rice and garnish with parsley.

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