The time required to prepare this seafood gumbo is certainly worth it. Serve with white long-grain rice.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (12 ounce) cans chicken chunks, drained
- ½ cup hot sauce
- ¼ cup butter
- 2 small onions, diced
- 5 stalks celery, diced
- 2 cups water
- ¾ cup all-purpose flour
- ¾ cup milk
- 2 cubes chicken bouillon
- 6 ounces processed cheese (such as Velveeta®), cubed
Instructions
- Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
- Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
- Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
- Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.
- Add more hot sauce or some Tabasco(R) if you desire a little more kick. I normally double the recipe and it fits nicely in a 5-quart slow cooker for luncheons.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 12 g |
| Sodium | 1845 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I only used 1/2 cup of flour and I got pepper Jack cheese but man was this delicious!! I also added salt and pepper to taste but two thumbs up on this one. Serve it with some garlic bread for dipping!
This had very good flavor. But 3/4 cup flour is way to much. I would cut down to a few tablespoons. More like a dip this way.
WE LOVED THIS!!!! I only used 1/2 cup flour and chicken broth in place of the water/boullion b/c I had that on hand (I actually used a 32oz. carton). Also, I do not use canned chicken, so I used some fresh chicken breasts that I baked in the oven w/ evoo, salt, pepper and garlic powder. Perfect amount of spice for us…used salt and pepper to taste. This was a HUGE hit at dinner tonight and I already have requests to make it again~YUM! Thanks for sharing. 🙂