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Louisiana Chicken Gumbo

1/4 c Flour
1 ts Salt
1 3 pound chicken cut into 8 pieces
1/4 c Vegetable oil
1 1/2 c Chopped onion
1 c Chopped celery
1 c Chopped green onion
3 Cloves garlic; mashed
1 qt Chicken broth
2 c Canned whole tomatoes in juice; undrained, crushed
1 Bay leaf
1 ts TABASCO pepper sauce
1 10 ounce pac frozen; whole okra
3 c Cooked rice; divided


Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.


In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut 5 minutes, stirring often.


Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer.


Serve each portion in bowl topped with 1/2 cup cooked rice.



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