Savannah Chicken Gumbo

Oxmoor House
4 1/2 quarts or 12 to 15 servings


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1 (3- to 3 1/2-pound) broiler-fryer, cut up
1/2 cup butter or margarine, divided
3 quarts water
3 tablespoons all-purpose flour
2 (17-ounce) cans whole kernel corn, undrained
2 (14 1/2-ounce) cans whole tomatoes, undrained and finely chopped
4 cups sliced okra
1 (10-ounce) package frozen baby lima beans
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper


Brown chicken in 1/4 cup butter in a large Dutch oven. Add water, and simmer 1 hour or until chicken is tender. Remove chicken from broth and set broth aside. Remove meat from bones; cut into 2-inch pieces, and set aside.

Melt remaining butter in Dutch oven; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Stir in remaining ingredients; simmer for 10 minutes. Add chicken and reserved broth; cook over low heat 30 minutes or until vegetables are tender.

Created date

February 2010