CHICKEN GUMBO (MAKEOVER)
From Betty's Soul Food Collection... Who says you can't have it all? Our recipe makeover proves you can have Chicken Gumbo with authentic flavor and a complete serving of veggies-a smart bonus.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 8
Number Of Ingredients 19
Steps:
- Cook rice in water as directed on package, omitting butter and salt; keep warm.
- Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
- In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
- Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
- Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
CHICKEN GUMBO
Make and share this Chicken Gumbo recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Gumbo
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, add all ingredients.
- Bring to a boil.
- Reduce heat and simmer until all vegetables and rice are tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7
HALF-HOUR CHICKEN GUMBO
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
- Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g
CHICKEN GUMBO
A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme
Provided by Katy Greenwood
Categories Lunch, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
- Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
Nutrition Facts : Calories 242 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
CLASSIC CHICKEN GUMBO RECIPE
Steps:
- Gather the ingredients.
- Peel and chop the onions .
- Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
- Chop the celery. Set the vegetables aside.
- For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
- Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
- Slowly add the chicken stock and bring it to a boil, stirring constantly.
- Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Meanwhile, cook the rice following the package directions. Set aside and keep warm.
- Cut the chicken into bite-size pieces.
- Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
- To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.
Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN GUMBO
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 48 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
CHICKEN GUMBO WOW
Quick, easy, and deliciously seasoned Cajun chicken stew. Serve over cooked rice.
Provided by Linda Wilkinson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 22.8 g, Cholesterol 78.2 mg, Fat 23.8 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 7.5 g, Sodium 1671 mg, Sugar 7 g
CREAMY CHICKEN GUMBO
--A New Orleans specialty. What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine!
Provided by Grandpa Harry
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
- Drain the excess liquid, and set aside.
- In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
- Bring to a boil, and then reduce heat to low.
- Simmer for 40 minutes, or until chicken is cooked and tender.
- Remove chicken from the pot, and allow it to cool.
- Reserve liquid stock from pot for later.
- When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
- Discard the fat and the bones.
- In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
- Add the ham, and cover.
- Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
- Return the liquid stock in the stock pot, and add the partially cooked white rice.
- Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
- Stir in the flour until smooth.
- Whisk in the milk, and continue cooking until mixture is bubbly and thick.
- Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
- Mix in the reserved chicken meat and the white wine.
- Allow this to heat through for about 15 minutes.
CHICKEN GUMBO OVER RICE
This is a great dish served over your favorite white or brown rice.
Provided by CG Joseph
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 8h
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat. Add sausage; cook and stir until browned, about 10 minutes. Transfer to a plate lined with paper towels using a slotted spoon.
- Heat remaining 2 tablespoons oil in the skillet. Add flour; cook, whisking constantly, until dark brown, 8 to 10 minutes. Add chicken, onion, green bell pepper, celery, jalapeno peppers, and paprika; cook and stir until onion softens, 7 to 8 minutes.
- Pour chicken mixture into a slow cooker. Stir in cooked sausage, okra, chicken broth, and white wine.
- Cover and cook on Low until flavors combine, 7 to 8 hours. Serve over rice.
Nutrition Facts : Calories 373 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 18.1 g, Fiber 1.7 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 525.6 mg, Sugar 2.8 g
CHICKEN GUMBO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add sausage, and return to a boil. Remove sausage, and drain, reserving water.
- Season chicken with salt and pepper. Heat oil in a large heavy-bottomed stockpot over medium-high heat. Add chicken in batches, and cook until browned; set aside. Make a roux: Sprinkle flour over oil, add 2 tablespoons butter, and cook over medium-high heat, stirring constantly, until dark brown, about 10 minutes. Do not let the roux burn; if it does overcook, discard it and start over with fresh oil, butter, and flour. Remove from heat. Cool roux slightly. Using a paper towel, remove excess oil from top of roux by laying it flat across the top. Return pot to heat. Add 6 tablespoons butter, stirring until melted. Add onions, and cook until translucent and very tender, about 10 minutes. Add peppers, celery, garlic, and parsley stems. Cook, stirring frequently until vegetables are tender, about 10 minutes more. While whisking, slowly add 8 cups hot water. Add chicken and sausage, and bring to a boil. Reduce heat, and simmer for 30 minutes.
- Skim fat from the top of the reserved pot of sausage boiling water. Add 4 cups skimmed water, the Worcestershire sauce, salt, and pepper to chicken mixture. Cover, and cook over low heat until chicken is tender, about 1 hour. Just before serving, add scallions and parsley leaves. Taste, and adjust for seasoning. Serve hot over white rice.
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