Creamy Chicken Gumbo

Recipe by Grandpa Harry
READY IN: 1hr 20mins




  • 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.