CHICKEN GUMBO
Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 105
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.3g
2%
Cholesterol 13mg
4%
Sodium 174mg
7%
Total Carbohydrate 12.2g
4%
Dietary Fiber 1.6g
6%
Protein 7.4g
15%
Vitamin A 1%
Vitamin C 22%
Calcium 3%
Iron 4%

chicken gumbo

This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.


 

  • Total time: 65 minutes
  • Servings: 18
Ingredient Weight Measure
vegetable oil 2.5 tbsp.
all-purpose flour 0.5 cup
onion , chopped 11.000 oz. 2 cup
garlic , peeled, minced 3 tbsp.
celery , chopped 7.000 oz. 2 cup
green pepper , diced 10.000 oz. 2 cup
Cajun seasoning 1 tbsp.
fresh thyme leaves 1 tbsp.
Swanson® Unsalted Chicken Broth 2 qt.
no salt added diced tomatoes , undrained 1.000 lb. 2 cup
bay leaf , individual leaf(ves) 2 leaf
cooked diced chicken 10.000 oz. 2 cup
cooked brown rice 10.000 oz. 1.5 cup
smoked pork ham 8.000 oz. 2 cup
frozen okra 3.000 oz. 1 cup
black pepper 1 tsp.
ground red pepper 0.125 tsp.
dried parsley flakes 0.5 cup
gumbo file powder 1.5 tbsp.
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.

2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.

3. Mix in garlic and cook 3 minutes.

4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.

 
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

8. To Serve: Using an 8 oz ladle, portion 1 cup soup.
 

This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.


 

  • Total time: 65 minutes
  • Servings: 18
Ingredient Weight Measure
vegetable oil 2.5 tbsp.
all-purpose flour 0.5 cup
onion , chopped 11.000 oz. 2 cup
garlic , peeled, minced 3 tbsp.
celery , chopped 7.000 oz. 2 cup
green pepper , diced 10.000 oz. 2 cup
Cajun seasoning 1 tbsp.
fresh thyme leaves 1 tbsp.
Swanson® Unsalted Chicken Broth 2 qt.
no salt added diced tomatoes , undrained 1.000 lb. 2 cup
bay leaf , individual leaf(ves) 2 leaf
cooked diced chicken 10.000 oz. 2 cup
cooked brown rice 10.000 oz. 1.5 cup
smoked pork ham 8.000 oz. 2 cup
frozen okra 3.000 oz. 1 cup
black pepper 1 tsp.
ground red pepper 0.125 tsp.
dried parsley flakes 0.5 cup
gumbo file powder 1.5 tbsp.
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.

2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.

3. Mix in garlic and cook 3 minutes.

4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.

 
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

8. To Serve: Using an 8 oz ladle, portion 1 cup soup.
 

Made with:

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