**Savor the Rich Flavors of Tomato Chicken Gumbo: A Culinary Delight**
Indulge in the tantalizing taste of tomato chicken gumbo, a hearty and flavorful dish that is sure to delight your taste buds. This classic Creole dish combines the vibrant flavors of tomatoes, tender chicken, and aromatic spices, creating a delectable symphony of flavors. With its rich, savory broth, tender chicken, and an array of colorful vegetables, tomato chicken gumbo is a true feast for the senses. This versatile dish can be customized to suit your preferences, making it a perfect choice for any occasion. Whether you prefer a mild or spicy gumbo, or if you want to add your own unique twist, this recipe provides all the essential steps and tips to create a mouthwatering tomato chicken gumbo that will leave you craving for more. Discover the art of preparing this classic dish and embark on a culinary journey that will transport you to the heart of Louisiana.
CHICKEN AND SAUSAGE GUMBO WITH TOMATOES RECIPE
Steps:
- Enjoy!
Nutrition Facts : Calories 886 kcal, Carbohydrate 22 g, Cholesterol 258 mg, Fiber 3 g, Protein 64 g, SaturatedFat 14 g, Sodium 2174 mg, Sugar 6 g, Fat 61 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
TOMATO CHICKEN GUMBO
When you're on the go, you'll love this quick-and-easy soup. This is from Taste Of Home Cooking School 50th Anniversary Cookbook. I found this in Reminisce magazine. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Gumbo
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a shallow baking pan. Bake at 400 for 20 minutes; cool slightly. Cut chicken into cubes.
- In a large kettle, bring broth and water to a boil. Add chicken, sausage and rice. Cover and cook over medium heat for 15 minutes. Stir in the remaining ingredients; bring to a boil. Cover and cook 5 minutes longer or until rice is tender.
Nutrition Facts : Calories 277, Fat 12, SaturatedFat 3.9, Cholesterol 62.3, Sodium 1071.4, Carbohydrate 22.5, Fiber 2.1, Sugar 3.9, Protein 20.3
CLASSIC CHICKEN GUMBO RECIPE
Steps:
- Gather the ingredients.
- Peel and chop the onions .
- Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
- Chop the celery. Set the vegetables aside.
- For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
- Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
- Slowly add the chicken stock and bring it to a boil, stirring constantly.
- Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Meanwhile, cook the rice following the package directions. Set aside and keep warm.
- Cut the chicken into bite-size pieces.
- Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
- To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.
Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
OKRA AND TOMATOES (A.K.A. OKRA GUMBO)
I havent seen too many Okra recipes on Zaar, so i decided to post my favorite. My Grandmother taught me how to make this dish when I was 11, and I've been making it ever since. Its a great along side smothered steak and mashed potatoes, or rice.
Provided by Angie D.
Categories Gumbo
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
- **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
Tips:
- Use quality ingredients: For the best flavor, use ripe tomatoes, fresh chicken, and flavorful broth.
- Don't overcrowd the pot: If you crowd the pot, the chicken and vegetables won't cook evenly.
- Season to taste: Be sure to taste the gumbo as you cook it and adjust the seasonings as needed.
- Serve with your favorite sides: Gumbo is a hearty and versatile dish that can be served with a variety of sides, such as rice, mashed potatoes, or cornbread.
- Make ahead: Gumbo is a great make-ahead dish. Simply cook it according to the recipe and then let it cool completely. Store the gumbo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Tomato chicken gumbo is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its rich flavor and hearty ingredients, gumbo is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting dish to try, give tomato chicken gumbo a try. You won't be disappointed!
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