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Leftovers make this chicken gumbo an absolute breeze. The only prep you'll need to do is to dice a bell pepper and slice some okra if you're using fresh. That's it! If you don't have leftover chicken and sauce from Wine & Tomato Braised Chicken, you can use 2 cups shredded cooked chicken and 2 cups canned diced tomatoes instead of the leftover sauce.

Source: EatingWell Magazine, January/February 2011

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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium heat. Add bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add chicken, sauce, broth, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

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Nutrition Facts

347 calories; protein 26.3g; carbohydrates 23.3g; dietary fiber 3.4g; sugars 4g; fat 14.8g; saturated fat 3.5g; cholesterol 78.5mg; vitamin a iu 1436.8IU; vitamin c 53.1mg; folate 56.4mcg; calcium 63.4mg; iron 2.5mg; magnesium 66.5mg; potassium 535.8mg; sodium 599.5mg; thiamin 0.5mg.
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