Gumbo Style Chicken Creole Recipe -
Gumbo Style Chicken Creole Recipe
  • READY IN 1 hr

Gumbo Style Chicken Creole

Recipe by  

"Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
  2. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

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.

Most Helpful Critical Review
Dec 14, 2008

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

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.

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.

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

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!

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!!

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.


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  • 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.

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