Creamy Chicken Gumbo

Submitted by Grandpa Harry

"--A New Orleans specialty. What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine!"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 8

ingredients

• 315.37 ml white rice
• 1360.77 g whole chickens, cut into pieces
• 1656.13 ml canned or fresh chicken stock
• 236.59 ml chopped celery
• 236.59 ml chopped onion
• 236.59 ml cooked or canned ham, diced into bite size pieces
• 44.37 ml Tabasco sauce or 44.37 ml your favorite hot sauce
• 3.69 ml white pepper
• 4.92 4.92 ml file powder or 4.92 ml your favorite seasoning salt
• 118.29 ml unsalted butter
• 177.44 ml all-purpose flour
• 946.36 ml milk
• 177.44 ml white wine

directions

1. Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
2. Drain the excess liquid, and set aside.
3. In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
4. Bring to a boil, and then reduce heat to low.
5. Simmer for 40 minutes, or until chicken is cooked and tender.
6. Remove chicken from the pot, and allow it to cool.
7. Reserve liquid stock from pot for later.
8. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
9. Discard the fat and the bones.
10. In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
11. Add the ham, and cover.
12. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
13. Return the liquid stock in the stock pot, and add the partially cooked white rice.
14. Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
15. Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
16. Stir in the flour until smooth.
17. Whisk in the milk, and continue cooking until mixture is bubbly and thick.
18. Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
19. Mix in the reserved chicken meat and the white wine.
20. Allow this to heat through for about 15 minutes.

Reviews

[Metal_chef _Jeff]

OOOOOOOOWWEEEEEEE! DIS here is some goood soup I gauranteeee!I added a lil more spice and a can of diced tomato. Along side of my boiled crawdads dis is a homerun!

 

[Busters friend]

OMG! Elegant with panache! Came together quickly with precooked rice & chicken poached in stock. Good thing b/c we were chilled after surf fishing until dusk. Used Frank's Hot Sauce augmented with Tobasco Habanero & a blend of thyme, garlic powder, paprika & Lowry's seasoned salt for the creole seasoning. Used 1/2 the butter, flour & milk but soup thickened nicely. Definately will make again for guests but this pot is ours! Thank you Grandpa Harry for a "something special" recipe that is a keeper! edit - next time I will serve the soup "the first time" before adding the roux then make up 1/4 recipe of the roux for "the second serving" that way getting 2 texturally very diifernet & yum soups out of 1 batch.

 

[highcotton]

Loved it! Next time I will add lots more hot sauce and creaole seasoning.

 

[Bev I Am]

Oh My Goodness! This is a wonderful soup!! The only changes I made to this recipe was to use 4 cups of vegetable broth with 3 cups of chicken broth to cook my chicken; I also used 3 cups of ham instead of only 1 (at my husband's request ~ a real ham lover!). I used Chardonnay for the white wine. The flavor of this soup gives you just the right amount of spiciness and I would not add or change a thing to my next batch. I did have to resist the temptation to add a little green pepper to the celery and onions just or some okra to add a little color. But the soup really didn't need it! Thanks so much for sharing this recipe with us, Grandpa Harry!

 

[uoflkim]

This was awesome! My whole family loved it. Thanks for a great recipe.