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Chicken and Okra Gumbo

Makes: 6  servings Start to Finish 55 mins


  • 3 teaspoons  vegetable oil, divided
  • 1 10 ounce package frozen whole or cut okra, thawed
  • 1 pound  boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 teaspoon  salt, divided
  • 1 cup  finely chopped onions
  • 3/4 cup  finely chopped celery
  • 2 tablespoons  flour
  • 1 teaspoon  minced garlic
  • 1 13 3/4 - 14 1/2ounce can chicken broth, defatted*
  • 1 14 - 16 ounce can tomatoes
  • Half of a bay leaf
  • 1/2 teaspoon  freshly ground black pepper
  • 1/4 teaspoon  ground red pepper
  • Pinch dried thyme
  • 1/2 pound  medium shrimp, peeled and deveined
  • 1 1/2 cups  long-grain rice, cooked
  • 1 large green bell pepper, finely chopped


1. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat. Add okra and cook, stirring until beginning to brown, 10 minutes. Transfer to medium bowl.

2. Add 1 teaspoon of the oil to skillet. Pat chicken dry on paper towel; sprinkle with 1/4 teaspoon of the salt. Cook, stirring over medium-high heat until browned, 5 minutes. Add to bowl with okra.

3. Add remaining 1 teaspoon oil to skillet and reduce heat to medium. Add onions, green pepper, and celery; cook, stirring until onions are soft, 10 minutes. Stir in flour and cook until browned, 3 to 5 minutes. Stir in garlic and cook 30 seconds.

4. Transfer vegetable mixture to Dutch oven. Stir in broth, tomatoes with liquid, bay leaf, black and red pepper, thyme, and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon. Bring to boil, reduce heat and simmer 10 minutes. Add okra and chicken; simmer 5 minutes. Stir in shrimp and cook until shrimp are opaque throughout, 2 minutes more. Discard bay leaf. Spoon into bowls over rice. Makes 6 servings.


  • To defat broth, freeze broth 30 minutes or until fat solidifies on surface. Remove fat with slotted spoon.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)370,
  • Fat, total(g)5,
  • chol.(mg)91,
  • sat. fat(g)1,
  • carb.(g)50,
  • pro.(g)30,
  • sodium(mg)660,
  • Percent Daily Values are based on a 2,000 calorie diet