Louisiana Chicken Gumbo

Prep Time: 5 minutes
Cook Time: 1 hours 15 minutes
Total Time: 1 hours 20 minutes
8 servings


  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 (3-pound) chicken, cut into 8 pieces
  • 1/4 cup vegetable oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green onion
  • 3 cloves garlic, pressed
  • 1 quart chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 2 teaspoons Tabasco
  • 1 (10-ounce) package frozen whole okra
  • Hot cooked rice


Combine flour and salt in a plastic or paper bag; add chicken pieces, close bag, and shake to coat well.

Heat oil in a large, heavy Dutch oven over medium-high heat. Shake excess flour from chicken and place in hot oil; cook until browned on all sides, about 10 minutes. Remove chicken from pot and set aside. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.

Return chicken to pot. Stir in broth, tomatoes, bay leaf, and TABASCO® Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. Add okra and cook 10 minutes longer. Serve in bowls and top each serving with a scoop of rice.