Although I’m not sure if cornbread was originally intended to be baked above sea level, this recipe yields lighter but still substantial cornbread. Even though it’s not a fluffy muffin, wow, is this one good!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cups cooked chicken, chopped
- 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 dashes hot sauce, or to taste
- ½ cup chicken broth, or as needed (Optional)
Instructions
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 735 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
USED MORE CHICKEN, TOMATOES&CHILES AND HOT SAUCE
It was a hit. I followed one of the reviews, ditching the mushrooms and subbing cayenne pepper for hot sauce. Will cook this often!
One of my favs. I have never tried with the mushrooms.
I used the recommendations to substitute butter for the oil, eliminated the mushrooms and added just 1 cup of stock. Served over rice with a salad. It was a big hit with my family of 5 and perfect amount. They are already asking when we can have it again.
I really liked this recipe. I did make a little changes to it. I cooked the chicken breast but I added some Blacked Cajun seasoning to it and I also added some sausage to it as well.
This is delicious and super authentic gumbo! I made it in a crockpot after making the roux and sautéing the garlic, onions, celery and green peppers. The amount of water should be halved. Added the ochre and seafood about 10 minutes prior to serving. Served with Zateran’s adobo brown rice.
I was attracted to this recipe because of the addition of Worcestershire and soy sauces. They add a great flavor! The reason for the 2 stars is because without some broth, this gumbo is a paste! Also, the 2 star rating was awarded because okra and Andouille sausage are a must! Especially the okra is needed. So.. we made this a 5 star keeper by adding 2 cups of chicken broth, raw boneless skinless chicken thighs instead of cooked breasts (diced and cooked in the gumbo for 30 minutes), 1/2 package frozen okra, 1 Andouille sausage (sliced), and raw oysters with their liquor added the last 10 minutes. We also added a seeded and chopped jalapeno. Served with Slap “Ya Mama seasoning.
I made this & took some advice. I added some thyme, extra broth, cayenne instead of hot sauce & left out the mushrooms. It was delicious!!!
I made a lot of changes which I hate doing and then rating a recipe 5 stars, but the base was really good to work off of and, it was really good. I took a lot of suggestions from other reviews. First of all, butter instead of oil. red bell pepper instead of green, fresh mushrooms, I added 2 stalks of celery, chopped, I used chicken thighs and cut them into strips and also added smoked sausage, I doubled the worcestershire, soy sauce, salt, pepper, added a dash of cayenne pepper, a dash of Cajun seasoning, and 2 dashes of crushed thyme, and used 1 1/2 cups of chicken stock (instead of of broth). It was awesome.
Followed the recipe & would make it again!
My husband and I really liked this gumbo. I used almond flour instead of regular flour to reduce the carbs.
When making it, I decided to add some heat as well as some okra. It turned out great!
Used Shrimp rather than chicken. Used flax meal instead of flour (must use 2 times flax to flour). Used butter rather than oil, oil would have worked just my choice. Will add the shrimp to the heated ingredients just before serving. Added more chicken broth 1/2 cup. Left out the hot sauce, will allow individual family members to add when served.
No I have not made this recipe or ever intend to !!! Gumbo does not have tomato, soy sauce, mushrooms, polish sausage really !!!! Rating 0 Stars !
Soy sauce in gumbo?? I cannot believe all the changes people made to this recipe!
I having some leftover rotisserie chicken, I found this recipe on this web-site . We found this to be a total keeper . Went together quickly and had amazing flavor . Thank you !! I did find that I did not have a can of green chilies , so I added ground cumin , oregano & a pinch of basil . Wha …. Lah !! Served with rice . Pat from Twine Ball Country
The flavors were good after the twenty minute period. But I expected more of a soup. Instead it was more of a thick goulash. I added lemon pepper and garlic powder, in addition to the garlic. I liked it but will probably not make again. I did serve with rice on top.
I made it with chicken only but next time will either use or include shrimp and andouille sausage. I did add chicken broth to thin for a soupier mixture. And I also added Emeril’s to the rice just to add a little flair. Very good…my husband is still talking about it!
Made this last night pretty good the only changes i made were i used Sriracha instead of hot sauce (because that is what i had on hand) added thai chilli sauce. served with rice will make it again
This is a deceptively simple recipe that delivers outstanding results! Even the picky eaters at my house thought it was wonderful and wanted to know how soon we could have it again. Following the suggestions of other reviewers, I left out the mushrooms and added 1/2 lb of andouille sausage. I also used a red bell pepper instead of green, but green is definitely the traditional choice and I’ll probably use whatever I have on hand next time. I also substituted red teff flour in place of the regular flour, in order to make it gluten-free.
This was very good. I added grilled chicken thighs, smoked sausage and celery, no mushrooms (I don’t think they go with gumbo). Who ever said in these reviews to add 2 cans diced tomatoes ( I added Ro-Tel),were absolutely right! I made the Roux it took approximately 5 min. I will be making this again, I’ve already put it in my recipe rotation! P.S.I did add 1 1/2C of chicken stock.