Chicken Gumbo and Rice

Chicken Gumbo and Rice

I would substitute brown rice for white rice which I think is more healthy, especially for those who are on restricted diets.

-Sweet Mama Janisse



For 6 Serving(s) ()


  • 4 cup(s) hot cooked rice
  • 1 teaspoon(s) file (if desired)
  • 1 large stewing chicken
  • 0.5 pound(s) sausage
  • 1 slice ham, diced
  • 1 small onion, minced
  • 1 green pepper, chopped
  • 1 sprig thyme or parsley, minced
  • 6 fresh (or 1 1/2 cups canned) tomatoes
  • 4 okra pods, sliced
  • 3 quart(s) boiling water
  • salt and pepper to taste
  • 1 bay leaf
Cooking time
2h 30m

Chicken Gumbo and Rice Directions

  1. Cut up the chicken for stewing.  Season with salt and pepper.  
  2. Heat butter in soup kettle.  Add chicken, sausage and ham, cover closely and let simmer for 10 minutes.  
  3. Then add onion, pepper and thyme and let brown.  
  4. Add the tomatoes and sliced okra pods.  Now add the boiling water and let simmer on back of stove for two hours.  
  5. Serve in a tureen.  Sprinkle file, rest 20 minutes with lid on tureen.  
  6. Accompany with a bowl of steamed rice.  Or serve soup bowls with a generous mound of rice.  

Nutrition facts

(lactose free)