Easy Chicken Gumbo

Oxmoor House
1 1/2 quarts or 4 to 6 servings


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2 (3-pound) broiler-fryers, cut up
1 quart water
1 stalk celery, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can whole tomatoes, undrained
1 (10-ounce) package frozen cut okra
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup finely shredded cabbage


Combine chicken, water, chopped celery stalk, salt, and pepper in a large Dutch oven. Bring to a boil; cover and simmer 1 hour or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into 1-inch cubes. Strain broth, and return broth to Dutch oven. Discard celery.

Add next 4 ingredients to broth; cook over low heat 15 minutes. Add cabbage; cook an additional 5 minutes. Stir in chicken, and bring mixture to a boil. Serve immediately.

Created date

February 2010