Chicken Gumbo

Chicken Gumbo Recipe from USA with Broiler Fryer, Ham, and Okra

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Chicken Gumbo is a classic Southern dish that is full of flavor and hearty ingredients. This recipe combines tender chicken, smoky ham, okra, tomatoes, and a blend of spices to create a delicious and satisfying meal.

History

Gumbo is a dish that originated in Louisiana and is a staple in Creole and Cajun cuisine. It is believed to have been influenced by African, French, Spanish, and Native American culinary traditions. The name "gumbo" is derived from a West African word for okra, which is a key ingredient in many gumbo recipes.

Ingredients

1 broiler fryer (about 2.5 lb or 1.13 kg), cut up
0.25 lb or 113 g smoked ham, diced
2 tbsp butter or margarine
1 lb or 454 g sliced okra
1 x 14.5- to 16 oz or 454 g can whole peeled tomatoes, chopped
1 cup sliced onion
0.75 cup chopped green pepper
1 tbsp chopped fresh parsley
1 tsp salt
1 small bay leaf
0.25 tsp ground black pepper
6 cups water
1 tbsp gumbo filé

How to prepare

Cook the chicken and ham in butter in a large skillet until lightly browned.
Add the okra, tomatoes, onion, green pepper, parsley, salt, bay leaf, pepper, and water; heat to boiling.
Reduce the heat, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
Remove the chicken from the bones, but do not chop it into small pieces.
Return the chicken to the soup.
Discard the bay leaf.
Just before serving, sprinkle file lightly over the soup, stirring constantly.
Ladle the gumbo into bowls and top with hot rice.

Variations

Add shrimp or sausage for a different flavor profile.
Use different vegetables such as bell peppers, celery, or carrots.

Cooking Tips & Tricks

Browning the chicken and ham before adding them to the soup will enhance the flavor of the dish.

- Be sure to simmer the gumbo for at least 30 minutes to allow the flavors to meld together.

- Sprinkling gumbo filé over the soup just before serving adds a unique flavor and thickens the broth slightly.

Serving Suggestions

Serve Chicken Gumbo with a side of rice or cornbread for a complete meal.

Cooking Techniques

Browning the chicken and ham before adding them to the soup adds depth of flavor.

- Simmering the gumbo for an extended period of time allows the flavors to develop.

Ingredient Substitutions

Use chicken thighs or drumsticks instead of a whole chicken.

- Use vegetable oil instead of margarine.

Make Ahead Tips

Chicken Gumbo can be made ahead of time and reheated before serving.

Presentation Ideas

Serve Chicken Gumbo in a bowl with a sprinkle of gumbo filé on top for a traditional presentation.

Pairing Recommendations

Pair Chicken Gumbo with a crisp green salad or a side of cornbread.

Storage and Reheating Instructions

Store leftover Chicken Gumbo in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, and Iron.

Alergens

This recipe contains gluten (from the gumbo filé) and may contain dairy (from the margarine).

Summary

Chicken Gumbo is a well-rounded dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Chicken Gumbo is a flavorful and satisfying dish that is perfect for a cozy night in. With a blend of tender chicken, smoky ham, and hearty vegetables, this dish is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a hot summer day and I had just finished helping my neighbor Mrs. Jenkins with her garden. As a thank you, she invited me inside for a cold glass of lemonade. As we sat in her cozy kitchen, she started telling me about a dish she learned to make from her mother-in-law, who was from Louisiana.

"It's called chicken gumbo," she said, a twinkle in her eye. "It's a hearty stew made with chicken, sausage, okra, and a rich broth flavored with a blend of spices. It's a true taste of the South."

As she described the ingredients and the process of making the gumbo, I could feel my mouth watering. I had never heard of such a dish before, but I knew I had to learn how to make it. Mrs. Jenkins could see the excitement in my eyes and she promised to teach me the recipe the following weekend.

True to her word, the next Saturday Mrs. Jenkins invited me back to her kitchen and we set to work making the chicken gumbo. She patiently walked me through each step, from browning the chicken and sausage to simmering the broth with the okra and spices. The kitchen was filled with the warm, savory aroma of the gumbo as it cooked, and I knew I was in for a treat.

Finally, after hours of simmering and stirring, the gumbo was ready. Mrs. Jenkins ladled out steaming bowls of the stew and we sat down at the table to enjoy our creation. As I took my first bite, I was transported to the bayous of Louisiana, where the flavors of the gumbo danced on my tongue. It was a revelation, a dish unlike anything I had ever tasted before.

From that day on, chicken gumbo became a staple in my kitchen. I made it for family gatherings, potlucks, and quiet dinners at home. Each time I cooked it, I remembered Mrs. Jenkins and the day she introduced me to this delicious dish. Over the years, I made some tweaks to the recipe, adding my own touches and experimenting with different ingredients. But the core of the dish, the heart and soul of the gumbo, remained the same.

As I continued to make chicken gumbo, I found that it became a way for me to connect with my roots. Though I was not from the South, the flavors of the gumbo reminded me of the comfort and warmth of home. I shared the recipe with friends and family, passing on the tradition of this beloved dish to the next generation.

Years passed, and Mrs. Jenkins grew older. She moved away to live closer to her children, and I missed our days in the kitchen together. But whenever I made chicken gumbo, I thought of her and the bond we shared over a shared love of cooking.

Now, as I sit in my own kitchen, stirring a pot of chicken gumbo on the stove, I am grateful for the memories and experiences that led me to this moment. The recipe for chicken gumbo may have come from Mrs. Jenkins, but it has become a part of me, a reflection of my love for cooking and sharing good food with others.

As the gumbo simmers on the stove, I can't help but smile. This dish, with its rich flavors and comforting warmth, has brought me so much joy over the years. And though I may have learned to make it from Mrs. Jenkins, the true essence of the gumbo comes from the love and passion I pour into it with each batch I cook.

Chicken gumbo will always hold a special place in my heart, a reminder of the friendships forged and the memories made in the kitchen. And as I sit down to enjoy a bowl of this delicious stew, I am grateful for the journey that led me to this moment, savoring every spoonful of the dish that has become a part of who I am.