Creamy Chicken Gumbo
--A New Orleans specialty. What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine!
- Ready In:
- 1hr 20mins
- 1 1⁄3 cups white rice
- 1 (3 lb) whole chickens, cut into pieces
- 7 cups canned or fresh chicken stock
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup cooked or canned ham, diced into bite size pieces
- 3 tablespoons Tabasco sauce or 3 tablespoons your favorite hot sauce
- 3⁄4 teaspoon white pepper
- 1 1 teaspoon file powder or 1 teaspoon your favorite seasoning salt
- 1⁄2 cup unsalted butter
- 3⁄4 cup all-purpose flour
- 4 cups milk
- 3⁄4 cup white wine
- Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
- Drain the excess liquid, and set aside.
- In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
- Bring to a boil, and then reduce heat to low.
- Simmer for 40 minutes, or until chicken is cooked and tender.
- Remove chicken from the pot, and allow it to cool.
- Reserve liquid stock from pot for later.
- When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
- Discard the fat and the bones.
- In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
- Add the ham, and cover.
- Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
- Return the liquid stock in the stock pot, and add the partially cooked white rice.
- Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
- Stir in the flour until smooth.
- Whisk in the milk, and continue cooking until mixture is bubbly and thick.
- Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
- Mix in the reserved chicken meat and the white wine.
- Allow this to heat through for about 15 minutes.
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OMG! Elegant with panache! Came together quickly with precooked rice & chicken poached in stock. Good thing b/c we were chilled after surf fishing until dusk. Used Frank's Hot Sauce augmented with Tobasco Habanero & a blend of thyme, garlic powder, paprika & Lowry's seasoned salt for the creole seasoning. Used 1/2 the butter, flour & milk but soup thickened nicely. Definately will make again for guests but this pot is ours! Thank you Grandpa Harry for a "something special" recipe that is a keeper! edit - next time I will serve the soup "the first time" before adding the roux then make up 1/4 recipe of the roux for "the second serving" that way getting 2 texturally very diifernet & yum soups out of 1 batch.
Oh My Goodness! This is a wonderful soup!! The only changes I made to this recipe was to use 4 cups of vegetable broth with 3 cups of chicken broth to cook my chicken; I also used 3 cups of ham instead of only 1 (at my husband's request ~ a real ham lover!). I used Chardonnay for the white wine. The flavor of this soup gives you just the right amount of spiciness and I would not add or change a thing to my next batch. I did have to resist the temptation to add a little green pepper to the celery and onions just or some okra to add a little color. But the soup really didn't need it! Thanks so much for sharing this recipe with us, Grandpa Harry!