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Chicken Gumbo Soup

Gumbo is the African word for okra, a vegetable that was brought to America by slaves. A little apology to all those folks out there from Louisiana, this gumbo has no shrimp or sausage in it! This is the kosher version.

It takes two steps to make gumbo, first you make boiled chicken and then the vegetables are prepared and added. Serve over rice.

  • 3 or 4 pound chicken, cut up (or chicken parts)
  • 3 ribs celery, sliced (divided)
  • 2 onions, diced (divided)
  • 3 tablespoons oil
  • 3 tablespoons flour
  • 1 small bell pepper, diced
  • 1 can (about 16 oz.) stewed tomatoes (undrained)
  • cup diced parsley
  • 1 /12 cups fresh or frozen sliced okra
  • few drops hot pepper sauce
  • teaspoon salt, or to taste
  • 3 cups cooked rice
Place chicken in pot and cover with water. Add 1 rib celery and 1 onion. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Allow to cool. Remove chicken bones, fat and skin. Cut up chicken and return to pot. In a separate pan heat oil and stir in flour. Cook and stir over medium heat for 3 to 5 minutes, until mixture starts to brown. Add 2 ribs celery, 1 onion and bell pepper. Stir until onion is tender. Gradually stir in tomatoes, parsley and okra. Combine with the soup and add hot pepper sauce and salt. Bring to boil, reduce heat and simmer about 10 minutes. Serve over rice. Serves six.

Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking

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