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Chicken Gumbo (Makeover)

Prep 50 min
Total 2 hr 10 min
Servings 8

From Betty's Soul Food Collection... Who says you can’t have it all? Our recipe makeover proves you can have Chicken Gumbo with authentic flavor and a complete serving of veggies—a smart bonus. MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2016

Make with

Gold Medal Flour

Ingredients

cup uncooked regular long-grain brown or white rice

Water called for on rice package

1/2

cup Gold Medal™ all-purpose flour

tablespoon olive or vegetable oil

cut-up whole chicken (3 to 3 1/2 lb), skin removed

cup chopped onions (1 large)

cup chopped green bell pepper (1 medium)

cup chopped celery (2 medium stalks)

cloves garlic, finely chopped, or 1/2 teaspoon garlic powder

dried bay leaves

teaspoon dried thyme leaves

teaspoon salt

1/2

teaspoon pepper

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

teaspoons browning and seasoning sauce

teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

1 1/2

cups (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed

tablespoon chopped fresh parsley

Steps

Hide Images

1

Cook rice in water as directed on package, omitting butter and salt; keep warm.
2

Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
3

In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
4

Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
5

Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.

Expert Tips

Makeover recipes are comfort-food favorites that have been remixed with less fat and sugar so they're healthier.
Make this delicious dish up to 24 hours in advance. After adding the cut-up chicken, cool the gumbo, then cover and refrigerate. Before serving time, heat over low heat, stirring occasionally, until thoroughly heated. You can also make the rice ahead of time—just reheat it in the microwave or cook it while the gumbo is reheating.