Creole Chicken Gumbo

Oxmoor House
about 1 gallon


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1 (3- to 3 1/2-pound) broiler-fryer, cut up
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
2 cups diced cooked ham
1 small onion, minced
1 small green pepper, seeded and minced
1 1/2 quarts boiling water
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
3 cups sliced okra
3 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
Hot cooked rice


Sprinkle chicken with salt and pepper; set aside.

Melt butter in a large stock pot over medium heat; add chicken and ham. Reduce heat; cover and simmer 10 minutes. Add onion and green pepper; continue cooking until vegetables are tender. Stir in next 7 ingredients. Bring mixture to a boil. Reduce heat; simmer, uncovered, 2 hours, stirring occasionally. Remove and discard bay leaves.

Ladle gumbo into serving dish; serve immediately over rice in individual serving bowls.

Created date

February 2010