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Creole Chicken Gumbo

Yield about 1 gallon


  • 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

How to Make It

  1. Sprinkle chicken with salt and pepper; set aside.

  2. 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.

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

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