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Chicken Gumbo

Chicken Gumbo

Classic soup recipe with tomatoes, okra & corn.

4-6 servings

Ingredients

  • 1 whole chicken (3 1/2 lbs.), cut up, rinsed and patted dry
  • 2 (16 oz.) cans chicken broth
  • 1 large onion; chopped
  • 4 slice thick bacon; diced
  • 1 tsp. Creole (or poultry) seasoning
  • 1 small yellow bell pepper, seeded and chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 (14.5 oz.) cans Margaret Holmes Tomatoes, Okra and Corn, drained
  • 1 cup cooked rice
  • 1 tbs. freshly chopped parsley
  • 1 tsp. freshly grated lemon zest

Directions

  1. Heat oil in a large skillet and brown the chicken on both sides.
  2. Transfer the pieces to a large soup pot and pour in the chicken broth. Add enough water to just cover the chicken pieces.
  3. Bring to a boil then reduce heat to a simmer. Cook for one hour until the meat is falling off the bones. Remove the chicken to a large platter and when cool enough to handle shred the chicken (discard all skin and bones).
  4. Strain the chicken stock into a clean pot along with the deboned chicken.
  5. Meanwhile, fry the bacon and the onion for a couple of minutes until onion is fragrant and the bacon is starting to crisp. With a slotted spoon, transfer the onion and bacon into the soup pot with the chicken.
  6. Add the seasoning and peppers; simmer for 1 hour. Add rice along with the Margaret Holmes Tomatoes, Okra and Corn; cook for an additional 15 minutes.
  7. Remove from heat and stir in parsley and lemon zest. Serve in warmed soup bowls with bread and butter, if desired.

This recipe uses the following products:

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