Chicken Gumbo Recipe (with Okra and Rice)
This chicken gumbo recipe cooks quickly with onion, celery, green pepper, tomatoes, and okra simmered in chicken broth, then served over rice. Follow the how-to steps to keep the texture balanced, and use a bay leaf plus Worcestershire sauce for a deeper, savory finish.
Ingredients
1. For the gumbo
2. For serving
Step-by-Step Method
Sear the chicken
Heat the bacon drippings in a large pot. Add the chicken pieces and cook for 2–3 minutes, stirring, just to lightly brown the outside.
Soften the vegetables
Stir in the onion, celery, and green pepper. Cook for about 3–4 minutes until they start to soften; add a splash of water if the pot looks dry.
Add tomatoes and seasonings
Add the tomatoes, salt, bay leaf, and Worcestershire sauce. Stir for 1 minute so the flavors open up.
Simmer with broth
Pour in the chicken broth. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes.
Cook the okra
Add the frozen okra. Simmer for another 7–8 minutes, stirring occasionally as the gumbo thickens slightly.
Serve over rice
Remove the bay leaf. Spoon cooked rice into bowls, ladle the gumbo on top, and finish with chopped parsley.