Chicken Gumbo Soup recipe.

July 14, 2012
Hey Friends, I have a Chicken Gumbo recipe that I love and it works great when you pressure can the leftovers. 
Chop:
6 stalks of celery
4 good sized onions, (I usually use yellow)
2 poblano or bell peppers
2 pounds of chicken meat (I use the boneless, skinless breast meat)
If you’re feeling wild and crazy add a pound of ground sausage, but be sure to drain it before adding liquids. If you do add sausage, leave out the fennel.
Saute with a little oil in large pot until somewhat carmelized.
Add:
10 bullion cubes
2 10-16 oz cans of chopped tomatoes with green chilis (like rotelle)
1 teaspoon fennel
1 tablespoon of minced garlic or equivalent garlic powder (about half that much)
3 quarts of of water
1 1/2 cups of white rice
about a pound of okra cut into rings.(fresh or frozen)
Boil half an hour until rice is done. (The okra thickens the soup so don’t add any other thickener) Okra served alone is slimy but in gumbo it just gives a nice thick consistancy.
Did you know that the African word ‘gumbo’ means ‘okra’?
To can it, after you serve it and reserved out tomorrow’s lunch, fill clean mason jars and process on 15 pounds pressure for about 45 minutes.

Story to follow on Monday.  I taught a pressure canning class this morning and haven’t had time to finish the story.

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1 Comment

  • Reply GuthrieRS July 17, 2012 at 6:00 pm

    Thanks for sharing your many talents with us! Just copied the recipe and can not be more excited for my pressure cooker to arrive!!!!!!!!!!!!!!!!!!!!!!!!!

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