Gumbo Style Chicken Creole

Gumbo Style Chicken Creole

283
SMFLRN 3

"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."

Ingredients 1 h {{adjustedServings}} servings 167 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 283

  1. 387 Ratings

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Paul Schultz
5/29/2008

I am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking.

JENMC1
2/1/2008

Outstanding! Very flavorful. I omitted the mushrooms and added celery. I also took the advice of others and added 1 1/2 cups of chicken broth. It made for a better soupier consistency. Also, in my experience, roux made with butter is much better than making it with oil. You can even use products such as Smart Balance if you are watching fats and cholesterol.

sher70
10/30/2003

This dish was very good. My husband even went back for 2nd's. The only thing better was if I had made Louisiana style Gumbo. The only part of the recipe I would change is when making the mixture of flour and oil is to stir continously over low to medium heat. When followed the directions I burnt the pan.