Homegurls

Gumbo is one of those wonderous Southern dishes that can be made a thousand ways depending on your mood and whatever’s in the fridge. This version is from my Mississippian grandmother, Oma. Her recipe calls for chicken instead of seafood, and includes okra in addition to the holy trinity of celery, bell pepper and onion. Although there is something comforting about having a chicken on the stovetop, it’s kind of a bitch to cook the old-fashioned way. I modernized Oma’s recipe way to make a healthier, but just as tasty Chicken Gumbo. Serve over white rice and with red wine.


You’ll need:
4 skinless chicken breasts
1 can chicken broth
1 tbs butter
1 1/2 tablespoons olive oil
2 tbs diced celery
1 diced medium onion
1 diced bell pepper
2 cans stewed tomatoes
1 pkg frz okra
1 tbs Worchester sauce
1 tsp salt
1 tsp pepper
1 tsp dried thyme
1 bay leaf

To make:
1) Add celery, onion, pepper, olive oil and butter
3) Cook for 5 minutes
4) Add broth and bring to boil
5) Add all other ingredients except for chicken and okra. Boil, then simmer for 30 minutes
6) Cut chicken into bite size pieces
7) Add chicken and okra and simmer for 30 minutes

— Ashley