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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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. Add chicken broth or water if mixture is too thick for your liking.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

137 calories; 9.4 g total fat; 1 mg cholesterol; 735 mg sodium. 12.3 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (396)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2008
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 add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking. Read More
(838)

Most helpful critical review

Rating: 3 stars
12/14/2008
I'm not a gumbo expert but I felt like this dish was lacking a little something. Read More
(6)
527 Ratings
  • 5 star values: 326
  • 4 star values: 142
  • 3 star values: 39
  • 2 star values: 11
  • 1 star values: 9
Rating: 4 stars
05/29/2008
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 add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking. Read More
(838)
Rating: 4 stars
05/29/2008
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 add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking. Read More
(838)
Rating: 5 stars
02/01/2008
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 my experience roux made with butter is much better than making it with oil. You can even use products such as Smart Balance if you are watching fats and cholesterol. Read More
(400)
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Rating: 5 stars
10/30/2003
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 mixture of flour and oil is to stir continously over low to medium heat. When followed the directions I burnt the pan. Read More
(194)
Rating: 5 stars
01/27/2008
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 half tomatos. I served over brown rice. and to make sure that it doesnt stick to the pot spray the pot with pam before heating the oil and flour. good luck Read More
(119)
Rating: 5 stars
09/06/2005
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 added a little of cayanne pepper and the finishing touch- a little sherry. Magnificent. Serve over white rice! Read More
(101)
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Rating: 4 stars
03/27/2007
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 mushrooms a red pepper instead of green and added about 1 cup of chicken broth. I also threw in some smoked sausage & doubled up on the sauce/spices(except for the garlic). I served over brown rice & it was very tasty! It reminds me of one of our fave South Beach diet recipes that also includes Bacon & Shrimp...yummy!! Read More
(78)
Rating: 5 stars
03/06/2005
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 well!) and threw in a few more spicies because we like it flavorful and spicy. This turned out to be one of our favorites and we'll definitly be using it more in the future. Read More
(50)
Rating: 5 stars
10/31/2008
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 too and served over jasmine rice. Read More
(35)
Rating: 5 stars
04/28/2008
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 seasoning. My husband had thirds. It was a bit spicy for the kids but because I served it over rice it was tolerable. I will make this again...especially on a cold winter day. Read More
(33)
Rating: 3 stars
12/14/2008
I'm not a gumbo expert but I felt like this dish was lacking a little something. Read More
(6)