by Derik Hill


Chicken Gumbo

The Dutch oven is one of my favorite, most versatile pieces of kitchen equipment. It’s such a great heat conductor and can hold temperatures for an extended time. Use it in the oven, on the stovetop, or on a bed of coals. I also love it for making stews, chili, soups, and this gumbo.

We know that chicken has a lot of health benefits with its low fat content but let’s face it, it isn’t always the most exciting things to eat when a boneless skinless breast is on the menu. At least it isn’t always that exciting until now.

Combined with fresh vegetables and spices this chicken gumbo takes chicken into a new flavor galaxy. There is so much flavor packed into this dish you would think it is a very unhealthy dish but with this lean chicken and fresh veggies it may change the way you think about health food.




Chicken Gumbo

  • 4 Omaha Steaks boneless skinless chicken breast cut into ¾ inch chunks
  • ½ tsp paprika
  • ¼ tsp dried basil
  • 10 T butter
  • ? cup flour
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 3 bay leaves
  • ¼ tsp cayenne powder
  • 5 cups chicken stock

  1. Cut chicken into ¾ inch chunks then sprinkle with paprika and basil.
  2. Toss until covered.
  3. In a Dutch oven or large pot melt butter then add flour.
  4. Mix flour in the melted butter and keep stirring for 20-25 minutes until the flour breaks down and begins to turn a dark brown, almost chocolate colored, then add peppers, onion, and celery cooking until softened.
  5. Add thyme, oregano, bay leaves, and cayenne then slowly pour chicken stock in and mix.
  6. Cook for 30 minutes.
  7. Add chicken and cook for another 45-60 minutes until chicken is tender.
  8. Serve however you like gumbo over rice or mashed potatoes.




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About the Author

Derik is a bread baking enthusiast at heart but loves to be in the kitchen cooking up all kinds of food especially southern food. Born in the south and loves the rich heritage of food and stories behind it, whether the stories are true or false. He authors houseofbakes.com where there's a lot of writing about bread and other baked treats.

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