Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 1/4 cups gumbo and 1/2 cup rice)
Photo: John Autry; Styling: Leigh Ann Ross

How to Make It

Step 1

Cook rice and bay leaf according to rice package directions, omitting salt and fat; drain. Discard bay leaf.

Step 2

Heat a saucepan over medium-high heat, and coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Sauté chicken in pan for 5 minutes. Add broth and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken; shred. Reserve cooking liquid.

Step 3

Cook flour and oil in a cast-iron skillet 15 minutes over medium heat, stirring constantly. Add onion, bell pepper, 1/2 cup celery, and garlic; cook for 4 minutes. Add cooking liquid, chicken, okra, Cajun seasoning, and hot sauce. Cook for 3 minutes. Serve over rice; sprinkle with green onions.

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