Spicy Southern Chicken Gumbo without Okra
This hearty Southern classic brings together the warm flavors of Louisiana cuisine in a delightful chicken gumbo, minus the usual okra. Instead, we enhance the dish's thickness with a flour-based roux, adding a rich depth to the broth. Tender chicken pieces simmer in a savory mix of aromatic vegetables and spices, creating a comforting bowl that captures the essence of home-cooked Southern food. Perfect for gatherings or cozy dinners, serve this gumbo with a scoop of fluffy rice for a satisfying meal everyone will love.
8
Servings
300
Calories
14
Ingredients
Ingredients
flour
1/4 cup (all-purpose, for coating chicken)
salt
1 teaspoon (for seasoning flour)
chicken
1 (3 lb) (cut into 8 pieces)
vegetable oil
1/4 cup (for frying chicken)
onions
1 1/2 cups (chopped)
celery
1 cup (chopped)
green onion
1 cup (chopped)
garlic cloves
3 (pressed)
chicken broth
1 quart (low-sodium preferred)
diced tomatoes
1 (14 1/2 ounce) can (with juices)
bay leaf
1 (for flavoring)
pepper sauce
2 teaspoons (Original TABASCO brand)
okra
1 (10 ounce) package (frozen whole (optional))
hot cooked rice
to serve (for serving)
Instructions
1
In a medium bowl, combine the flour and salt. Place the chicken pieces in a large plastic or paper bag, add the flour mixture, close the bag tightly, and shake vigorously to coat the chicken evenly.
2
In a large, heavy Dutch oven, heat vegetable oil over medium-high heat. Once hot, shake off any excess flour from the chicken and place it in the oil. Cook the chicken until browned on all sides, approximately 10 minutes. Remove the chicken from the pot and set aside.
3
Add chopped onions, celery, green onions, and pressed garlic to the pot. Sauté the mixture for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
4
Return the browned chicken to the pot. Stir in the chicken broth, diced tomatoes with their juices, bay leaf, and TABASCO sauce. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 45 minutes, stirring occasionally.
5
After 45 minutes, add the frozen whole okra to the gumbo (if using), and cook for an additional 10 minutes. Alternatively, you can skip this step if you prefer a gumbo without okra.
6
Taste and adjust seasoning as needed before serving. Ladle the gumbo into bowls and top each serving with a generous scoop of hot cooked rice, offering a sprinkle of additional green onions for garnish, if desired.
Nutrition Information
15g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southern Chicken Gumbo without Okra?
It is a hearty Southern classic featuring chicken and aromatic vegetables in a savory broth thickened with a flour-based roux instead of traditional okra.
How many servings does this gumbo recipe provide?
This recipe yields 8 servings.
How is the gumbo thickened if it does not contain okra?
The dish's thickness is enhanced with a flour-based roux that adds a rich depth to the broth.
What are the primary ingredients for the flour coating?
The coating consists of 1/4 cup of all-purpose flour and 1 teaspoon of salt.
How much chicken is required for this recipe?
You need one 3-pound chicken, cut into 8 pieces.
How long should the chicken be cooked in the Dutch oven?
The chicken should be cooked until browned on all sides, which takes approximately 10 minutes.
What vegetables are sautéed after browning the chicken?
The recipe calls for chopped onions, celery, green onions, and pressed garlic.
How long should the vegetable mixture be sautéed?
Sauté the vegetables for about 5 minutes until they are softened and fragrant.
What liquid components are added to the pot?
The liquid components include 1 quart of chicken broth and one 14.5-ounce can of diced tomatoes with their juices.
What brand of pepper sauce is recommended?
The recipe recommends using 2 teaspoons of Original TABASCO brand pepper sauce.
How long does the gumbo need to simmer?
The gumbo should simmer uncovered for 45 minutes after being brought to a boil.
Can okra still be added to this recipe?
Yes, you can add a 10-ounce package of frozen whole okra and cook for an additional 10 minutes if you prefer.
What is the calorie count per serving?
Each serving contains 300 calories.
How much protein is in one serving of this gumbo?
There are 20 grams of protein per serving.
What are the fat and carbohydrate counts?
One serving contains 15 grams of fat and 25 grams of carbohydrates.
What is the total number of ingredients used?
There are 14 total ingredients listed for this recipe.
How is the gumbo served?
It is served in bowls topped with a generous scoop of hot cooked rice.
What type of oil should be used for frying the chicken?
The recipe calls for 1/4 cup of vegetable oil.
How many garlic cloves are needed?
The recipe requires 3 garlic cloves, pressed.
How much onion and celery is needed?
You will need 1.5 cups of chopped onions and 1 cup of chopped celery.
Is the chicken broth specified as low-sodium?
Yes, low-sodium chicken broth is preferred for this recipe.
What is the purpose of the bay leaf?
The bay leaf is used for flavoring the broth during the simmering process.
How do you coat the chicken with the flour mixture?
Place the chicken in a large plastic or paper bag with the flour and salt, then shake vigorously.
Should the pot be covered while simmering?
No, the instructions state to let the mixture simmer uncovered.
What is the recommended garnish?
You can use a sprinkle of additional green onions for garnish if desired.
What tags define the cuisine of this dish?
The dish is tagged with gumbo, Louisiana cuisine, southern cooking, and Cajun spices.
How much green onion is used in the base recipe?
The recipe uses 1 cup of chopped green onions.
What size can of diced tomatoes is used?
One 14.5-ounce can of diced tomatoes is required.
What is the final step before serving?
The final step is to taste and adjust the seasoning as needed before ladling into bowls.
What type of chicken pieces are used?
A 3-pound chicken cut into 8 pieces is used for the gumbo.