Chicken gumbo

Total Time
39 min
11 min
28 min
This cleverly created, robust soup taste like the classic without butter and flour which is typically used as a thickener. We use okra and cook the rice in the soup instead. The result? This version delivers the same nostalgic taste and consistency in half the time it takes for the traditional preparation. Creole cooking invariably contains a combination of chopped onion, celery, and green bell pepper, affectionately called “the trinity” by New Orleans chefs. It gives a good flavor base to many dishes such as this gumbo. Serve it along with hot sauce and saltine crackers for an authentic meal.


Canola oil

2 tsp


1 medium, finely chopped

Green bell pepper

1 medium, seeded and finely chopped


1 rib(s), medium, finely chopped


1 clove(s), minced

Uncooked white rice

½ cup(s), long-grained variety

Cajun seasoning

2 tsp

Reduced sodium chicken broth

4 cup(s)

Canned diced tomatoes

14½ oz

Frozen okra

10 oz, sliced

Cooked boneless skinless chicken breast

1 cup(s), chopped, thinly sliced


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the rice and Cajun seasoning; cook 1 minute.
  2. Add the broth, tomatoes, and okra; bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the rice and okra are tender, about 15 minutes. Stir in the chicken and heat through. Yields generous 2 cups per serving.