Virginia Chicken Gumbo with Ham and Oysters
Putting a Virginia spin on classic chicken gumbo with the addition of ham and oysters for a hearty, flavorful, and satisfying Southern meal!
Servings 8 people
Calories 179kcal
Ingredients
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ¼ cup finely diced onion
- ½ cup finely diced green bell pepper
- ½ cup finely diced celery
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (28 ounce) can petite diced tomatoes with their juices (not drained)
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper, or more, to taste
- 2 cups cooked, shredded chicken (about 8-9 ounces)
- 8 ounces diced ham
- 1 pint oysters with their liquor
- 1 cup cut okra
- 2 green onions, white and green parts, chopped
- ¼ cup chopped fresh parsley
- 2 teaspoons filé powder
- Kosher salt, to taste
- For serving: 4 cups cooked long-grain white rice
Instructions
- Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top; cook, stirring constantly, until dark caramel colored, about 10 minutes. Be careful not to let the roux burn.
- Add onion, bell pepper, and celery, increase the heat to medium or medium-high, and stir until softened, about 5 minutes. Stir in garlic; cook for 1 more minute.
- Whisk in the chicken broth. Increase the heat to high and whisk until smooth.
- Add the diced tomatoes (with their juices), whisk, and bring to a boil.
- Reduce heat to low and stir in the thyme, oregano, bay leaf, paprika, and cayenne pepper. Simmer for 30 minutes, stirring occasionally.
- Add the shredded chicken, ham, oysters, and okra to the pot. Return to a simmer and cook for 10 more minutes. Remove bay leaf.
- Remove the pot from the heat and stir in the green onions, parsley, and filé powder. Taste and season with salt and more cayenne, if necessary. Serve with warm rice.
Notes
- Okra and filé powder are both traditionally used as thickeners along with the roux in gumbo. You can omit one of these ingredients, but I do not recommend omitting both (or the texture and flavor of your gumbo will not be right).
- Keep a close eye on the roux, stirring almost constantly while it cooks. Roux can burn quickly, and if that happens you’ll have to start over.
- Use the meat from a rotisserie chicken for a shortcut. Leftover chicken or turkey from a previous meal is also a great way to eliminate prep work. If you prefer to cook your own chicken at home, you can boil about 1 lb. of raw, boneless, skinless chicken breasts or thighs for 15-18 minutes, or until cooked through. Shred or dice the meat into bite-size pieces and use in the recipe as instructed.
- Use other proteins in equal weights — for instance, swap out the chicken for about 1 lb. of shrimp, replace the ham with andouille sausage, kielbasa, or other smoked sausage, or swap out the oysters and use crab instead.
- If you can’t find fresh okra, sliced frozen okra is a good substitute.
- Add more cayenne (or serve the bowls with a side of hot sauce) to kick up the heat!
- Stir in a dash of Worcestershire sauce for great umami flavor.
Nutrition
Serving: 1/8 of the gumbo recipe (not including rice) | Calories: 179kcal | Carbohydrates: 8g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1032mg | Potassium: 413mg | Fiber: 2g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 2mg