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My review
Gumbo Style Chicken Creole
9
SMFLRN
"Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired."
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Ingredients
1 h servings 167Original recipe yields 5 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 354478 Ratings
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Most helpful positive review
5/29/2008
I am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and...
Most helpful critical review
12/14/2008
I'm not a gumbo expert, but I felt like this dish was lacking a little something.
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5/29/2008
I am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and...
2/1/2008
Outstanding! Very flavorful. I omitted the mushrooms and added celery. I also took the advice of others and added 1 1/2 cups of chicken broth. It made for a better soupier consistency. Also, in ...
8/30/2002
This dish was very good. My husband even went back for 2nd's. The only thing better was if I had made Louisiana style Gumbo. The only part of the recipe I would change is when making the mixt...
7/21/2007
definitely a keeper. but, you MUST use 1 can of chicken stock. otherwise, it will be too thick. also, i prefer to use fresh vegetables. i used fresh shitake mushrooms and tossed in a couple of h...
9/6/2005
This is a five star recipe with some alterations. First, add some chicken stock, about 1 1/2 cups. Also, to kick it up some, I cut up a jalepeno and simmered it with the other peppers. I adde...
3/27/2007
This was really good, with a few changes. First, like alot of others have said, it doesn't take 5 mins for the flour/oil to brown. You should do it over low/medium heat. I also used fresh mushro...
3/6/2005
We actually made a few changes to this receipie which gave it a real nice kick. To make it a bit more soup-like we added 2 cups of chicken stock. We also added kielbasa (chirozo would work as ...
10/30/2008
I made this and added a can of black beans to it. Everyone i gave it to loved it so much! It seems that this dish has a callback now :) It would also be great with a can of chicken stock added t...
4/28/2008
I thought this recipe was great. I, too, omitted mushrooms...just didn't seem right for the recipe. I didn't have Worcestershire Sauce, so I just used three tsp of soy sauce and I added Creole s...