- 2 tablespoons bacon drippings
- 3 chicken breasts, deboned, cooked, diced
- 2 stalks celery, diced
- 1 onion, diced
- 4 cups chicken broth
- 1 (16 ounce) can tomatoes, undrained
- 2 teaspoons salt
- 1⁄3 cup green pepper, diced
- 1⁄3 cup long grain rice, uncooked
- 1 cup frozen okra
- 2 tablespoons parsley, chopped
- 1 bay leaf
- 1 dash Worcestershire sauce
- In a large soup pot, add all ingredients.
- Bring to a boil.
- Reduce heat and simmer until all vegetables and rice are tender.
- Remove bay leaf and serve.
Gumbo has a long and storied history. When you go back to the roots, in a regional sense, there are two types. The white or Cajun gumbo from southwest or south-central Louisiana, and the red or Creole gumbo which developed around New Orleans where tomatoes were more readily available. This recipe is neither.
This simply isn%u2019t gumbo. It is a very bland vegetable chicken soup that leaves anybody trying gumbo for the first time thinking%u2026 it is really strange that all those rednecks down on the Gulf Coast love this stuff so much? Please folks gumbo is really good and shouldn%u2019t have it%u2019s good name sullied by something that isn%u2019t gumbo. This chicken soup might be a great tummy warmer in the dead of winter in Wisconsin but nothing more.
I made this recipe just to see if the recipe I%u2019ve used for years was simply too complex for no good reason. It may be a bit more complex but there is a reason that people have made gumbo this way for 150 years. This concoction as it stands tasted a lot like hospital food. The things that are missing here that remain critical to creation of authentic gumbo are, to name a few: thyme, basil, cayenne pepper and although thickened with okra a little file%u2019 powder would add the final essence of a really tasty gumbo. Deglazing the trinity with a little white wine would also add body and character. Lastly a really thick dark brown roux is a must to carry the complex and wonderful mixture of ingredients in gumbo to the next level. I gave this recipe a one because it is chicken soup, and I like chicken soup, but unless renamed I would give it a large negative number if they were available for forgeries.
This is not gumbo. Gumbo is when you first start out making a roux with oil/flour. The roux you want the color of peanut butter or DARKER. If you smell burn..throw out and start over. It takes roughly 30-45 min. slow cookn' to make this roux constantly stirring. Then you add your trinity which consist of onion/peppers/celery...let this sweat a bit then add you stock made from the chicken bones or the shrimp/crab shells. You bring this to a boil then simmer for a couple hours.......add your cooked meat, chopped okra and simmer for another 30 min. Check for seasoning using cayenne pepper, garlic powder and salt. Of course you know to season the water you are making the stock with also. If you are making a seafood gumbo add the okra first...cook for 30 min. until okra is done then add seafood and cook for 5 minutes. Turn off and let sit 15 minutes b4 serving over hot rice. Top off with FILE'. I do not use tomatoes at all in my gumbo.
Responding to Pawpaw Mac: This recipe was not supposed to be for gumbo! It was meant to be a SOUP with flavors reminiscent of gumbo. When people want gumbo, they seek out authentic gumbo. But sometimes they just want a soup that is lighter and has some of the notes of a gumbo. That was the intent, I believe, of this recipe.