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Chicken Gumbo

Russ Myers


This is a noted Southern soup. This recipe, if followed as given, will provide the main dish for dinner. Chicken gumbo may also be made by using leftovers or the remainder after making chicken salad or boned chicken.

★★★★★ 2 votes
6-8 servings
45 Min
Stove Top


1 chicken, 3 or 4 lbs.
1/2 C. salt pork fat
1 lg. onion
1 qt. okra (fresh or canned), cut finely
5 tomatoes, sliced
1 C. cream
2 sprigs parsley
3 C. boiling water
1/2 tsp. pepper
2 Tbs. salt
1 C. boiled rice


1Cut the chicken into convenient pieces and saute until brown in salt pork fat, then place all the pieces in a saucepan. Cut the onion into thin slices and saute slowly for 10 minutes in the fat. Add okra, tomatoes, and parsley sprigs. Saute all these ingredients for 1/2 hour (slowly), then place in the saucepan with the chicken. Add boiling water, pepper, and salt. Simmer slowly 2 to 4 hours or until the chicken is very tender. Separate the bones from the chicken, and then add boiled rice and cream. If more seasoning is needed, add it. If necessary, thin with boiling water. Boil up once and serve. Cheyenne pepper (1/4 teaspoon) may be used instead of white or black pepper, if desired. Serve with pieces of chicken on the plate with the soup.

About Chicken Gumbo

Course/Dish: Chicken, Other Soups
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom