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Chicken Gumbo

Adapted from Nourishing Traditions
Course Main Course
Servings 4 servings


  • Meat from one fryer chicken, shredded (If you don't have meat from a fryer, simple bake your favorite cut of chicken until it's tender. Shred with a couple forks.)
  • 2 tbsp butter
  • 2 tbsp  olive oil
  • 1 large onion, diced
  • 1 bell pepper, chopped
  • ¼ tomato paste
  • 4 cups chicken stock (homemade is best!)
  • 2 cloves garlic, minced
  • 1 tsp dried basil and 1 teaspoon dried oregano
  • 2 tomatoes, chopped
  • Juice of one lemon
  • Salt and freshly ground pepper
  • Few pinches of arrowroot powder (or file powder or corn starch)


  • In a skillet on the stove, melt your butter and olive oil together. Then, saute your diced onion and bell pepper until just soft.
  • Add your tomato paste, chicken stock, salt & pepper, basil, oregano, and shredded chicken. Bring to a boil. Then, allow this to simmer for roughly an hour (uncovered).
  • Right before serving, add your lemon juice and your chopped tomatoes. You can also add a few pinches of arrowroot powder at this point – this will help to thicken the sauce. Taste the sauce – does it need more oregano? More salt? A dash of vinegar? Use your palate! Make it how you want it!
  • Serve the chicken gumbo laddled over a nice bed of brown rice – or, as in our case, a nice bed of barley (slow simmered in homemade chicken stock – yum!).
Keyword Gumbo