Easy chicken gumbo
5
Points®
Total time: 6 hr 15 min • Prep: 15 min • Cook: 6 hr • Serves: 4 • Difficulty: Easy
There are three thickening agents used to lend body to a classic gumbo: okra, which releases viscous juices as it cooks; filé powder made from ground sassafras leaves; and roux, flour cooked in fat until it achieves a particular color and nutty flavor. A recipe may call for one of these or a combination. This recipe relies on okra, though if the finished gumbo is not as thick as you like you can stir in a bit of filé once the dish is removed from the heat.
Ingredients
Olive oil
1 Tbsp
Onion
2 medium, thinly sliced
Uncooked skinless boneless chicken thigh
4 thigh(s), cut into chunks
Okra
3 cup(s), fresh or frozen
Canned diced tomatoes
14½ oz
Celery
5 rib(s), medium, with leaves, sliced
Garlic
3 clove(s), peeled
Reduced sodium chicken broth
1½ cup(s)
Dried thyme
1 tsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Cajun seasoning
2 tsp, gumbo filé powder
Cooked long grain brown rice
2 cup(s)
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes.
2
Transfer the onions to a 5- or 6-quart slow cooker and stir in the chicken, okra, tomatoes, celery, and garlic.
3
Whisk together the broth, thyme, salt, and cayenne in a large glass measure and add to the slow cooker. Cover and cook until the chicken is fork-tender, 4 – 6 hours on high or 8 – 10 hours on low. Discard the garlic. Turn off the slow cooker and stir in the filé powder. Cover and let stand until the flavors are blended, about 10 minutes.
4
Divide the rice evenly among 4 bowls and top with the gumbo.
5
Serving size: 1 cup gumbo and 1⁄2 cup rice
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