Tomato Chicken Gumbo Food

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TOMATO CHICKEN GUMBO



Tomato Chicken Gumbo image

When you're on the go, you'll love this quick-and-easy soup. This is from Taste Of Home Cooking School 50th Anniversary Cookbook. I found this in Reminisce magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories     Gumbo

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken thighs
14 ounces chicken broth (1 can)
3 cups water
1/2 lb fully cooked smoked link sausage or 1/2 lb smoked kielbasa, cut into 1/2-inch slices
1/2 cup uncooked long grain rice
16 ounces tomato sauce (2-8oz cans)
14 1/2 diced tomatoes with onion and garlic, undrained (1 can)
11 ounces whole kernel corn, drained
1 medium green pepper, diced

Steps:

  • Place chicken in a shallow baking pan. Bake at 400 for 20 minutes; cool slightly. Cut chicken into cubes.
  • In a large kettle, bring broth and water to a boil. Add chicken, sausage and rice. Cover and cook over medium heat for 15 minutes. Stir in the remaining ingredients; bring to a boil. Cover and cook 5 minutes longer or until rice is tender.

Nutrition Facts : Calories 277, Fat 12, SaturatedFat 3.9, Cholesterol 62.3, Sodium 1071.4, Carbohydrate 22.5, Fiber 2.1, Sugar 3.9, Protein 20.3

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

TOMATO GUMBO



Tomato Gumbo image

Make and share this Tomato Gumbo recipe from Food.com.

Provided by Maryland Jim

Categories     Gumbo

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/2 cup onion, finely chopped
1/4 cup green pepper, chopped
2 tablespoons butter
1 tablespoon canned pimiento, chopped
1 (10 1/2 ounce) can condensed chicken gumbo soup
1/2 cup water
1/2 cup tomato juice
1/2 cup cooked chicken, finely diced

Steps:

  • Cook onion and pepper in butter until tender.
  • Add remaining ingredients.
  • Heat; stirring occasionally.
  • Serve once hot.

Nutrition Facts : Calories 258.6, Fat 15.7, SaturatedFat 8.3, Cholesterol 61.2, Sodium 1327.3, Carbohydrate 17.4, Fiber 3.7, Sugar 7.3, Protein 13.1

GUMBO STYLE CHICKEN CREOLE



Gumbo Style Chicken Creole image

Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.

Provided by SMFLRN

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h

Yield 6

Number Of Ingredients 16

¼ cup vegetable oil
¼ cup all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
2 cups cooked chicken, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
3 dashes hot sauce, or to taste
½ cup chicken broth, or as needed

Steps:

  • Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
  • Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish.

Provided by haahaahaa98

Categories     Gumbo

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 19

1/2 cup vegetable oil
1/2 cup flour
2 large onions, chopped
3 -4 stalks celery, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (1 lb) can tomatoes, chopped
2 cups organic chicken broth or 2 cups chicken stock
1 quart water
20 ounces okra, fresh or frozen
1 teaspoon salt
1 teaspoon bay leaf
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1 -1 1/2 lb chicken, diced
1 -1 1/2 lb andouille sausage, sliced
2 -3 cups uncooked rice
1 dash gumbo file

Steps:

  • Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
  • Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
  • Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
  • Add chicken and sausage, and cook for approximately 30 minutes.
  • Meanwhile, cook rice in rice cooker or stovetop.
  • Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.

Nutrition Facts : Calories 666.7, Fat 35.4, SaturatedFat 8.9, Cholesterol 58.2, Sodium 1365.5, Carbohydrate 61.8, Fiber 5.4, Sugar 6.5, Protein 25.4

CHICKEN GUMBO



Chicken Gumbo image

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

2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green pepper, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce

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

HEARTY CHICKEN GUMBO



Hearty Chicken Gumbo image

This is my own concoction and I'm sure not "politically correct", lol, but this is the way we like it. LOADED with chicken, vegetables, tomatoes and rice!

Provided by Wildflour

Categories     Gumbo

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 23

12 cups chicken stock, from stewed chicken
1 large stewing chicken
1 bay leaf
2 cups chopped onions
1 cup chopped celery
4 cups diced potatoes
3 carrots, peeled and sliced
2 cups sliced fresh okra
1 (28 ounce) can del monte stewed tomatoes, broken up with the juice
2 (6 ounce) cans tomato paste
1 (10 ounce) can corn, with juice
1 (10 ounce) jar Green Giant sliced mushrooms, drained
4 tablespoons chicken bouillon granules
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 cup sugar (to taste)
1/2 teaspoon chili powder
1/2 tablespoon butter
1 (14 ounce) can chicken broth
1 lb Polish kielbasa, sliced on the bias
2 cups cooked rice

Steps:

  • In large pot, stew chicken with bay leaf til done and tender.
  • Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
  • Put meat in bowl and cover, set aside or refrigerate til needed later.
  • Measure out 10-12 cups of stock from chicken and pour into clean pot.
  • Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
  • Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.

Nutrition Facts : Calories 682.6, Fat 31.4, SaturatedFat 9.5, Cholesterol 104.4, Sodium 2330.4, Carbohydrate 66, Fiber 7.2, Sugar 22.7, Protein 36.7

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