{"id":22482,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-and-okra-gumbo\/"},"modified":"2024-08-01T20:19:03","modified_gmt":"2024-08-02T01:19:03","slug":"chicken-and-okra-gumbo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-and-okra-gumbo\/","title":{"rendered":"Okra Gumbo"},"content":{"rendered":"<p>Gumbo is a hearty stew-style soup that&#8217;s a mainstay of Creole cuisine, and this okra gumbo recipe is a delicious variation of that beloved Louisiana fare. Made with a roux (a mixture of fat and flour that&#8217;s browned over heat), this recipe calls for all the must-haves in a traditional gumbo. Serve it with warm <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-cornbread\/\" data-name=\"www.tasteofhome.com\/recipes\/buttery-cornbread\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttery cornbread<\/a> and a dessert of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/peach-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/peach-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">peach pie<\/a> for the kind of comfort meal that makes Southern cuisine so loved.<\/p>\n<h2>Ingredients for Okra Gumbo<\/h2>\n<ul>\n<li><strong>Broiler chicken:<\/strong> You&#8217;ll be boiling the chicken as the first step, which allows for a nice broth flavor.<\/li>\n<li><strong>Bacon drippings:<\/strong> If you don&#8217;t have any bacon fat on hand, you can use canola oil.<\/li>\n<li><strong>All-purpose flour:\u00a0<\/strong>The flour and bacon fat are used to make the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\">roux<\/a>, or the base of the creamy gumbo.<\/li>\n<li><strong>Vegetables:<\/strong> For this okra gumbo recipe, you&#8217;ll be using onions, celery, green pepper, garlic, canned tomatoes, green onions and, of course, fresh or frozen okra.<\/li>\n<li><strong>Spices:\u00a0<\/strong>The gumbo gets a lot of its flavor from the spices. You&#8217;ll be using bay leaves, dried basil, salt, pepper and parsley.<\/li>\n<li><strong>Hot pepper sauce:\u00a0<\/strong>Creole cooking is known for its burst of spicy flavor. You can leave this out if you must, but your gumbo won&#8217;t have the same traditional flavor.<\/li>\n<li><strong>Rice:\u00a0<\/strong>This is to be served on the side, although you can spoon your gumbo over the top of it, if you like. You&#8217;ll need to make this separately.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023222\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_7.jpg?fit=700%2C1024\" alt=\"Poached chicken in a Dutch oven set on a marble surface for Taste Recipes okra gumbo.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Place the chicken and water in a large soup kettle, then cover it and bring it to a boil. Reduce the heat, then cover and simmer for 30 to 45 minutes or until the chicken is tender.<\/p>\n<h3>Step 2: Process the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023221\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_6.jpg?fit=700%2C1024\" alt=\"Cooked chicken for Taste Recipes okra gumbo in a ceramic bowl on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Remove the chicken and reserve the broth. Set the chicken aside until it&#8217;s cool enough to handle, then remove the meat from the bones and cut it into cubes. Set the meat aside.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can save the bones to make a healthy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade bone broth<\/a> later.<\/p>\n<h3>Step 3: Make the roux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023220\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_5.jpg?fit=700%2C1024\" alt=\"Roux For Taste Of Home Okra Gumbo In A Dutch Oven On A Marble Surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>In a soup kettle, combine the bacon fat or oil and flour until smooth. Cook it over medium-high heat for about five minutes, stirring constantly. Reduce the heat to medium, then cook and stir for an additional five minutes or until the mixture is reddish-brown. Turn the heat to high again and stir in 2 cups of the reserved broth. Bring this to a boil, then cook and stir for two more minutes or until thickened.<\/p>\n<h3>Step 4: Add the vegetables and seasonings<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023219\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes okra gumbo in a Dutch oven on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Add the onions, celery, green pepper and garlic, then cook and stir for five minutes. Next, add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for one hour. Add the chicken cubes and heat through.<\/p>\n<h3>Step 5: Garnish and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023218\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes okra gumbo in white ceramic bowls with a linen napkin on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Discard the bay leaves. Garnish your gumbo with green onions and parsley, and serve it with rice.<\/p>\n<h2>Okra Gumbo Variations<\/h2>\n<ul>\n<li><strong>Add veggies:<\/strong> Don&#8217;t be scared to add whatever you&#8217;d like to the pot\u2014that&#8217;s the beauty of Creole cooking. Toss in mushrooms, sweet potatoes, carrots or even a variety of leafy greens. You really can&#8217;t mess this up.<\/li>\n<li><strong>Vary the meat: <\/strong>Swap out the chicken for pork if you want a deeper meat flavor.<\/li>\n<\/ul>\n<h2>How to Store Okra Gumbo<\/h2>\n<p>You can store your okra gumbo in its soup pot, with the lid on, in the fridge. It also freezes well; pour the gumbo into a freezer-safe container and enjoy it whenever you like.<\/p>\n<h3>How long does chicken gumbo with okra last?<\/h3>\n<p>For best results, we recommend consuming okra gumbo within three to four days. If it&#8217;s frozen, enjoy it within two to three months.<\/p>\n<h2>Okra Gumbo Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023217\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes okra gumbo in white ceramic bowls with a linen napkin on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<h3>How can I make okra gumbo vegetarian-friendly?<\/h3>\n<p>You can make this okra without the chicken and bacon fat if you&#8217;d like a vegetarian option. To do so, simply leave out the chicken and sub canola oil for the bacon fat. For the broth in this recipe, you can sub your favorite pre-made vegetable broth. This will help give it a flavor boost too.<\/p>\n<h3>Should I fry okra before putting it in the gumbo?<\/h3>\n<p>Don&#8217;t be scared of slimy okra. Here&#8217;s the deal: Okra is an excellent thickener, and that &#8220;slime&#8221; really does add to the creamy goodness of the gumbo. We recommend just tossing the okra in. You won&#8217;t notice any sort of slime that people often associate with okra.<\/p>\n<h3>Can I make okra gumbo in a slow cooker?<\/h3>\n<p>Yes. You&#8217;ll still want to pre-boil the chicken, but after that step, toss everything in a slow cooker and cook on low for six to eight hours, or high for four to five hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We used to live in New Orleans, but our taste buds don&#8217;t know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. \u2014Catherine Bouis, Palm Harbor, Florida<\/p>\n","protected":false},"author":7061,"featured_media":2023215,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306714,305378,307330,304328,305271,304993,304292,305487,304338,304515,304390,303966,304988,304368,303887,306848,304297,304268,307307,305374,324623,304388,306699,306794,304028,304005,304560,303883,307614,304353,304403],"categories-v2":[312710,309386,310369,312737,313033,308988,308319,308984,308481,309216,308940,308305,310796,308992,308880,308761,308495,308935,308745,308478,309603,308308,259483,310342,309381,309177,308752,312672,313023,308609,308549,308915,308476,312895,310591,340273,309005,308812],"coauthors":[343493],"recommended_recipes":[{"post_title":"Chicken Gumbo","post_link":"\/recipes\/chicken-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chicken and Andouille Gumbo","post_link":"\/recipes\/chicken-and-andouille-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_147506_EricKleinberg_1.jpg"},{"post_title":"Turkey Shrimp Gumbo","post_link":"\/recipes\/turkey-shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/12\/Turkey-Shrimp-Gumbo_EXPS_THFM19_32178_C09_26_3b.jpg"},{"post_title":"Seafood Gumbo","post_link":"\/recipes\/seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seafood-Gumbo_EXPS_FT24_3415_JR_0312_1.jpg"},{"post_title":"Okra Stew","post_link":"\/recipes\/bayou-okra-sausage-stew\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHD_24_122080_ChristineMa_7.jpg"},{"post_title":"Shrimp Gumbo","post_link":"\/recipes\/shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Gumbo_EXPS_SSMZ21_47346_E10_16_2b.jpg"},{"post_title":"Grilled 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Gumbo","datePublished":"2018-01-01","dateModified":"2024-08-01","prepTime":"PT40M","cookTime":"PT01H45M","totalTime":"PT02H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_EXPS_TOHD24_3201_SheriSilver_1.jpg","height":1458,"width":1458},"recipeCategory":["Dinner","Lunch"],"description":"We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. &mdash;Catherine Bouis, Palm Harbor, Florida","recipeIngredient":["1 broiler\/fryer chicken (2-1\/2 to 3 pounds), cut up","2 quarts water","1\/4 cup canola oil or bacon drippings","2 tablespoons all-purpose flour","2 medium onions, chopped","2 celery ribs, chopped","1 medium green pepper, chopped","3 garlic cloves, minced","1 can (28 ounces) tomatoes, drained","2 cups fresh or frozen sliced okra","2 bay leaves","1 teaspoon dried basil","1 teaspoon salt","1\/2 teaspoon pepper","1 to 2 teaspoons hot pepper sauce","2 tablespoons sliced green onions","Minced fresh parsley","Hot cooked rice"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the chicken","text":"Place the chicken and water in a large soup kettle, then cover it and bring it to a boil. Reduce the heat, then cover and simmer for 30 to 45 minutes or until the chicken is tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_7.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Process the chicken","text":"Remove the chicken and reserve the broth. Set the chicken aside until it's cool enough to handle, then remove the meat from the bones and cut it into cubes. Set the meat aside. Editor's Tip: You can save the bones to make a healthy homemade bone broth later.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_6.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Make the roux","text":"In a soup kettle, combine the bacon fat or oil and flour until smooth. Cook it over medium-high heat for about five minutes, stirring constantly. Reduce the heat to medium, then cook and stir for an additional five minutes or until the mixture is reddish-brown. Turn the heat to high again and stir in 2 cups of the reserved broth. Bring this to a boil, then cook and stir for two more minutes or until thickened.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_5.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Add the vegetables and seasonings","text":"Add the onions, celery, green pepper and garlic, then cook and stir for five minutes. Next, add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for one hour. Add the chicken cubes and heat through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_4.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Garnish and serve","text":"Discard the bay leaves. Garnish your gumbo with green onions and parsley, and serve it with rice.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_TOHD24_3201_SheriSilver_3.jpg?resize=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Tana Baer"}],"nutrition":{"@type":"NutritionInformation","calories":" 222 calories","fatContent":"13g fat (3g saturated fat)","cholesterolContent":"44mg cholesterol","sodiumContent":"431mg sodium","carbohydrateContent":"11g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"16g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Corsair0977"},"reviewBody":"Great! But you left out a key ingredient, File Gumbo.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Baking Diva","givenName":"Baking","familyName":"Diva"},"reviewBody":"Delicious! It was an excellent way to use excess okra, tomatoes and peppers from my garden and was full of  flavor. Since I used fresh tomatoes, I did add a little salt and used only 1 tsp of hot sauce.  I will be making again, especially as I have a prolific okra patch and just found another great way to use them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smdoug"},"reviewBody":"Absolutely delicious! The only change that I made was to reduce the hot sauce.  I used fresh okra from my garden and it was great. Brought back childhood memories","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SassyLacey"},"reviewBody":"This was a great recipe.  I it in half since was only cooking for 2 & stilled had lots of left overs.  I used fresh tomatoes instead of can, fresh okra, & a small egg plant all from our garden.  I did not cook the chicken long as it said but it was done.  It was delicious over the rice.  Flavors were blended even more the next day.  Hubby loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jbrough1984"},"reviewBody":"I had to make some adjustments, I halved the recipe b\/c I'm cooking for 2 (still had plenty of leftovers). I used boneless\/skinless breasts b\/c I didn't have anything else. I ended up adding sausage b\/c the chicken cooked WAY down. I enjoyed it but my husband thought it was spicy so IDK if I'll make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"decar48"},"reviewBody":"I did not use any pepper sauce, but instead used Serrano peppers instead of green. It was anything but bland! Delicious, but made my lips burn afterwards!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kaffaroni"},"reviewBody":"You don't add all of the liquid the chicken was cooked in, just 2 cups of it.  The 28 oz can of tomatoes would count as a liquid, and with all the veggies & chicken, you get 8-10 servings.  You don't count only the broth\/liquid as a serving, stitcherooty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bbqmancarlisle"},"reviewBody":"I love this soup! I make it all the time for my BBQ restaurant. The only change I made to it was I cook sweet Italian sausage and use the grease from that and my bacon grease for my roux. I sometimes add chicken base and I double the okra. Customers love it! Thanks!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sstetzel"},"reviewBody":"I checked in with the Test Kitchen for clarification on the instructions.  You need to stir the chicken in 10 minutes before you plan to serve the dish.  It will take about a week to see the correction on the recipe itself.Enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MissMelissaT"},"reviewBody":"Made this last night, the only variation was I used boneless skinless chicken breasts and boiled them in 2 quarts of chicken broth, and used that in step 3. Amazing gumbo, next time we plan on substituting steak and beef broth for the chicken and chicken broth, will post when I do that!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jenn Hasslen","givenName":"Jenn","familyName":"Hasslen"},"reviewBody":"Very good.  I added a little smoked paprika to this dish to give a little smokey flair.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lmaniscalco"},"reviewBody":"Loved it! Husband added Gumbo filet to it! We discussed shrimp or sausage, but I liked it just like this! Did quite a bit of salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattibourey"},"reviewBody":"Excellent recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mumu2012"},"reviewBody":"I might make this again, but with significant changes. First off, it's bland. I added cayenne pepper to it, along with more hot sauce. The tomatoes need to be cut up, which isn't addressed in the recipe. Using less than 1\/4 cup of canola oil will work better unless you don't mind having to add more flour. I was lucky I read the comments & saw that only 2 cups of the broth from cooking the chicken was needed. Once the additions of seasoning and flour were made, it was good. This recipe reminds me of Emeril & Justin Wilson, the Cajun Chef.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3201","romance_copy_dek":"We used to live in New Orleans, but our taste buds don't know we moved yet. 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