Main Entrees

Chicken Gumbo

Made with tomatoes, okra, and cayenne pepper, this zesty soup is a New Orleans favorite.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
30 minutes
Servings 
4
Ingredients 

1 tablespoon olive oil
6 to 8 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
2 cans (15 ounces each) stewed tomatoes
1 can fat-free, low-sodium chicken broth
1 can (15 ounces) okra, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Instructions 

Heat oil in Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, for 8 to 10 minutes or until partially cooked. Drain well, return chicken to Dutch oven.

Stir in remaining ingredients. When liquid comes to a boil, reduce heat to low. Cover and cook for 5 minutes or until chicken is thoroughly cooked.

Tips 

Serve this soup in bowls over rice and accompany with a mixed green salad tossed with French dressing.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Cajun/Creole

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      295
    • Calories from Fat 
      17%
    • Total Fat 
      6g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      13g
    • Protein 
      49g
    • Sugars 
      4g
    • Cholesterol 
      132mg
    • Dietary Fiber 
      3g
    • Sodium 
      730mg
  • DAILY VALUE
    • Vitamin A 
      22%
    • Vitamin C 
      23%
    • Calcium 
      9%
    • Iron 
      8%
  • DIETARY EXCHANGES
    • Fat 
      0.5
    • Vegetable 
      2
    • Very Lean Meat 
      6.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Gold'n Plump Exclusive