Gumbo Style Chicken Creole Recipe

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Most Helpful Positive Review

May 29, 2008

I am a Religious Cajun & Creole Cook and have been cooking Chicken Gumbo for many years. This recipe is very good. I would delete the mushrooms, add some Cayenne Pepper in place of Hot Sauce and add 1/2 tsp. dried thyme leaves for more spice. Now you are close to Creole Cooking.

—Paul Schultz

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Most Helpful Critical Review

Dec 14, 2008

I'm not a gumbo expert, but I felt like this dish was lacking a little something.

—allrecipesrocks

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334 Ratings

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Feb 01, 2008

Outstanding! Very flavorful. I omitted the mushrooms and added celery. I also took the advice of others and added 1 1/2 cups of chicken broth. It made for a better soupier consistency. Also, in my experience, roux made with butter is much better than making it with oil. You can even use products such as Smart Balance if you are watching fats and cholesterol.

—JENMC1

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Oct 30, 2003

This dish was very good. My husband even went back for 2nd's. The only thing better was if I had made Louisiana style Gumbo. The only part of the recipe I would change is when making the mixture of flour and oil is to stir continously over low to medium heat. When followed the directions I burnt the pan.

—sher70

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Jan 27, 2008

definitely a keeper. but, you MUST use 1 can of chicken stock. otherwise, it will be too thick. also, i prefer to use fresh vegetables. i used fresh shitake mushrooms and tossed in a couple of half tomatos. I served over brown rice. and to make sure that it doesnt stick to the pot, spray the pot with pam before heating the oil and flour. good luck

—kiinaf

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Sep 06, 2005

This is a five star recipe with some alterations. First, add some chicken stock, about 1 1/2 cups. Also, to kick it up some, I cut up a jalepeno and simmered it with the other peppers. I added a little of cayanne pepper and the finishing touch- a little sherry. Magnificent. Serve over white rice!

—JEANINEGRANT

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Mar 27, 2007

This was really good, with a few changes. First, like alot of others have said, it doesn't take 5 mins for the flour/oil to brown. You should do it over low/medium heat. I also used fresh mushrooms, a red pepper instead of green, and added about 1 cup of chicken broth. I also threw in some smoked sausage & doubled up on the sauce/spices(except for the garlic). I served over brown rice & it was very tasty! It reminds me of one of our fave South Beach diet recipes that also includes Bacon & Shrimp...yummy!!

—ARMYWIFE99

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Mar 06, 2005

We actually made a few changes to this receipie which gave it a real nice kick. To make it a bit more soup-like we added 2 cups of chicken stock. We also added kielbasa (chirozo would work as well!), and threw in a few more spicies because we like it flavorful and spicy. This turned out to be one of our favorites, and we'll definitly be using it more in the future.

—AKCHILD

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Nutrition

Calories
167 kcal
8%

Carbohydrates
14.7 g
5%

Cholesterol
48 mg
16%

Fat
3.3 g
5%

Fiber
2.4 g
10%

Protein
19.8 g
40%

Sodium
807 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gumbo Style Chicken Creole

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 167
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.7g 4 %
Cholesterol 48mg 16 %
Sodium 807mg 32 %
Potassium 383mg 11 %
Total Carbohydrates 14.7g 5 %
Dietary Fiber 2.4g 10 %
Protein 19.8g 40 %
** Sugars 3.7g
Vitamin A 11 %
Vitamin C 45 %
Calcium 5 %
Iron 18 %
** Thiamin 16 %
Niacin 100 %
Vitamin B6 34 %
Magnesium 13 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.