Description
A hearty Chicken Gumbo with Ham recipe, perfect for a family gathering, packed with flavor and easy to make.
Ingredients
Scale
- 1/4 cup (60ml) salted butter
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (40g) finely diced onion
- 1/2 cup (75g) finely diced green bell pepper
- 1/2 cup (75g) finely diced celery
- 2 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 (28 ounce) can (794g) petite diced tomatoes with their juices (not drained)
- 11/2 teaspoon dried thyme
- 1/21/2 teaspoon dried oregano
- 1 bay leaf
- 21/2 teaspoons paprika
- 1/41/2 teaspoon cayenne pepper
- 2 cups (about 8–9 ounces or 227-255g) cooked, shredded chicken
- 8 ounces (227g) diced ham
- 1 pint (about 16 ounces or 454g) oysters with their liquor
- 1 cup (150g) cut okra
- 2 green onions, white and green parts, chopped
- 1/4 cup (15g) chopped fresh parsley
- 21/2 teaspoons filé powder
- Kosher salt, to taste
- 4 cups (720g) cooked long-grain white rice
Instructions
- Start Roux Over Low Heat: Begin by heating the salted butter in a large Dutch oven over low heat. Allow it to shimmer for a couple of minutes. Gradually add the all-purpose flour, stirring constantly until the roux is deep golden brown, about 20-30 minutes. Watch carefully to prevent burning.
- Add Veggies for Flavor: Once the roux reaches the right color, toss in the finely diced onions, celery, and bell peppers. Sauté for around 5 minutes until the vegetables soften and their aromas fill the kitchen.
- Stir in Chicken & Ham: Incorporate the cooked, shredded chicken and diced ham into the pot, mixing thoroughly to blend with the roux and veggies, creating a hearty base.
- Pour in Broth Gradually: Slowly add the chicken broth while continuously stirring to prevent clumps. Allow the mixture to reach a gentle simmer.
- Season for Depth of Flavors: Sprinkle in the dried thyme, oregano, bay leaf, paprika, and cayenne pepper. Taste along the way for desired spiciness and adjust seasoning as needed.
- Add Okra or Filé Powder: Stir in the okra or filé powder for thickness, adding gradually and tasting until the desired consistency is reached.
- Simmer to Develop Flavors: Allow the gumbo to simmer on low heat for about 1 hour, stirring occasionally. Enjoy the deepening flavors, and thicken as needed with additional okra or filé powder.
- Serve with Confidence: Serve the hot gumbo over the cooked long-grain white rice.
Notes
- Storage Tips: Allow cooked gumbo to cool to room temperature. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat over low heat.
- Expert Tips: Rotisserie chicken can be used to save time in preparation. Stir the roux constantly to avoid burning. If more heat is desired, increase the cayenne pepper gradually.
- Reheating Instructions: Reheat gumbo in a pot over low heat until warmed through, stirring occasionally.
- Serving Suggestions: Serve warm over fluffy white rice. Pair with flaky buttermilk biscuits or a refreshing green salad.
- Recipe Variations: Swap oysters for shrimp or crab; use diced turkey instead of ham; include more vegetables like carrots or corn.
- Ingredient Notes: Choose fresh okra for optimal taste, but frozen cut okra is a viable substitute. If substituting ham, andouille sausage or kielbasa works well.
- Quality indicators for ingredients: Fresh vegetables contribute to the taste, while high-quality chicken broth enhances the flavor depth of the gumbo.
Nutrition
- Serving Size: 1 cup
- Calories: 179
- Sugar: 4g
- Sodium: 1032mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg