Chicken Gumbo

Chicken Gumbo

Print Recipe
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Main Course
Servings 4

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

Instructions

  • Heat oil in a large skillet and brown the chicken on both sides.
  • Transfer the pieces to a large soup pot and pour in the chicken broth. Add enough water to just cover the chicken pieces.
  • 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).
  • Strain the chicken stock into a clean pot along with the deboned chicken.
  • 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.
  • 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.
  • Remove from heat and stir in parsley and lemon zest. Serve in warmed soup bowls with bread and butter, if desired.