Best Creole Chicken And Okra Gumbo Recipes

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CREOLE CHICKEN AND OKRA GUMBO



Creole Chicken and Okra Gumbo image

Categories     Soup/Stew     Chicken     Tomato     Vegetable     Quick & Easy     Mardi Gras     Kwanzaa     Winter     Okra     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup sliced frozen whole okra
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can diced tomatoes
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 teaspoon dried thyme
3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.

CHICKEN AND OKRA CREOLE GUMBO



CHICKEN AND OKRA CREOLE GUMBO image

Number Of Ingredients 7

2 tbsp. oil
1 cup frozen okra sliced
2 cups chicken stock
1 14 oz can diced tomatoes
1/2 lb skinless boneless chicken thighs, cut into 1 inch pieces
1 tsp dried thyme
3/4 tsp tabasco (optional)

Steps:

  • Cook Okra, chicken broth and tomatoes with juice, simmer for 3 mins. Sprinkle chicken with thyme, salt and pepper. Add to saucepan, simmer uncovered until chicken is cooked through, about 10 mins Season with salt and pepper and tabasco if using.

CREOLE CHICKEN AND OKRA GUMBO RECIPE | EPICURIOUS.COM



Creole Chicken and Okra Gumbo Recipe | Epicurious.com image

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

Provided by @MakeItYours

Number Of Ingredients 8

2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup sliced frozen whole okra
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can diced tomatoes
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 teaspoon dried thyme
3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.

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