Best 6 Gumbo Soup Recipes

EASY GUMBO SOUP

Steps:

• Heat vegetable oil over medium heat in a large stock pot. Add garlic, celery, bell peppers, onion, oregano, Creole seasoning, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
• Sprinkle flour over vegetable mixture and mix well. Cook until golden brown, about 5 minutes.
• Pour in chicken stock, water, rice, okra, sausage, tomatoes, and hot sauce. Bring to a boil; reduce heat and simmer until sausage is heated through and vegetables are tender, about 5 minutes. Stir in cooked chicken and heat through, about 5 minutes more. Adjust seasonings to taste.

EASY GUMBO (OKRA SOUP)

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes.
• Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder.
• Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.

CHICKEN GUMBO SOUP

Steps:

• 1. In a large stockpot place chicken, vegetables, water to cover and black peppercorns. Bring to a boil and reduce to low simmer and cook until chicken is done.
• 2. Remove chicken to cool. Strain broth and set aside. Discard vegetables. (my dog loves these added to his dog food)
• 3. SOUP: Place broth in large stockpot, add onion, bell pepper, rice, tomatoes and simmer until almost done. Add okra and cook 10 minutes longer. Taste broth if you need a bit more chicken flavor add 1-2 tablespoons chicken base (I buy at Sam's) Adjust seasoning. Chicken base can be a bit salty so don't add any more salt until you have tasted broth.

GUMBO SOUP

Steps:

• Combine chicken broth, water, and Cajun seasoning in a large stock pot and bring to a boil. Reduce heat to medium; add chicken. Cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. Remove chicken and set aside to cool slightly. Cut into bite-sized pieces.
• Microwave sausage to remove some of the grease, 1 to 2 minutes.
• Meanwhile, bring chicken broth mixture back to a boil.
• Heat vegetable oil in a large skillet over medium heat. Slowly add flour, stirring constantly, until golden brown, about 5 minutes. Add mixture to boiling stock.
• Place chicken, sausage, shrimp, onion, and bell pepper into stock pot. Reduce heat to medium-low and cook, stirring occasionally until vegetables are tender and meat is cooked through, about 30 minutes. Add okra; cook until softened, about 30 minutes more.

CAJUN CHICKEN GUMBO SOUP

Steps:

• Heat a heavy skillet or Dutch oven over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add onions, celery, and bell pepper; sauté until the onions are transparent. Add the carrot, celery sea salt, black pepper, sage, and thyme; sauté 3 minutes. Remove the vegetable from the pan and set aside. Reheat the skillet over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add the cut up chicken and season to taste with salt & pepper. Sauté until the chicken is just golden in color. Remove from heat and add cooked vegetables to the pan and season with chicken seasoning and Cajun seasoning; toss to blend. Meanwhile, in a 2 quart pot, bring the chicken stock to a boil. Add the orzo. If the chicken stock is bland, add 1/2 to 1 teaspoon sea salt to taste. Bring back to a boil and cook, uncovered for 8 - 10 minutes or until just tender. Turn down the heat to low and add the cooked chicken/vegetable mixture to the cooked orzo. Add the Okra and heat gently. Adjust seasonings, if necessary and serve. Cook's Notes Avoid slimy okra by never allowing it to boil! Thaw okra in warm water. Drain well before adding to soup. I like to make this a savory dish, rather that a hot and spicy one. Because the orzo will continue to absorb liquid, this soup is best served at once. To prepare in advance, simply cook the chicken and vegetables as directed, cool, and store in refrigerator. About 25 minutes before serving, prepare the orzo in the stock as directed, turn down the heat to low, add the chicken/vegetable mixture and thoroughly heat through. Add the thawed and drained okra and heat a few more minutes. If leftovers are too thick, simply stir in a little chicken stock. Adjust seasonings as necessary. For a thicker soup, simply allow the orzo to absorb more liquid.

CHICKEN GUMBO SOUP

Steps:

• Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
• Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
• Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.