Cover chicken and let boil with chicken broth and 4 cups of water until tender. Remove chicken and de-bone then cut into bite size peices. Continue to boil broth.
Make roux with flour and butter on med. heat in skillet whisking continuously.Add onion, green pepper, celery and garlic. Cook for 15 minutes on med. heat.
Add remaining ingridients, including chicken to stockpot. Serve over choice of rice.
Originally Submitted
8/23/2010
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