Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
6
Low
Nutrition per serving
Calories359.9 kcal (18%)
Total Fat23.7 g (34%)
Carbs11.4 g (4%)
Sugars1.5 g (2%)
Protein24.9 g (50%)
Sodium92 mg (5%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Wash chicken under cool water. Check the cavity for giblets, remove and discard or boil with chicken, but don't use in gumbo. Put chicken in pot with green onions and salt in large pot. Cover with water and boil until chicken pulls away from the bone. Skim any foam that forms on top of the water, off and discard.
Step 2
Remove chicken from broth and cool on a plate. Debone and cut into bite size pieces when cool enough to handle.
Step 3
Melt shortening in cast iron skillet or large skillet over medium heat. Gradually add flour and stir constantly until roux is dark brown.
Step 4
Add roux to chicken stock. It will bubble and steam. Stir until smooth.
Step 5
Add okra and bite sized pieces of chicken to broth. Cook until tender. This will not take very long.
Step 6
Sprinkle file on top of broth one teaspoon at a time and stir to combine and get out clumps. Add file to your taste.
Step 7
Boil rice ( 2 cups water and 1 cup rice). Serve gumbo over rice.
