Chicken Gumbo by @CookingWithLynja
Channel: Le Creuset
Date: 24/02/2023

We’re partnering with some of the internet’s favorite grandmothers to share the love (and to share delicious recipes!). 🥰 Next up: @CookingWithLynja's Chicken Gumbo. This recipe comes from @CookingWithLynja's own mother and grandmother, and she'll pass it down to her children and grandchildren – just like this heirloom-quality Olive Branch Signature Soup Pot will be passed down, too.

Olive Branch Soup Pot in Matte White: https://bit.ly/3k7wPy5

Ingredients:
5 lb whole chicken
2 medium onions, diced (about 3 cups)
7 garlic cloves, minced
6 celery stalks, roughly diced (about 2 cups)
3-4 medium carrots, roughly diced (about 2 cups)
2 bay leaves
3 tsp thyme
2 tsp marjoram
1 32-oz container chicken broth
6 cups water, to almost cover chicken fully
2 28-oz cans whole tomatoes with juice
1/2 cup long grain white rice
2 lbs frozen cut okra
Salt and pepper, to taste

Instructions:
1. Place the first 10 ingredients in a large soup pot and bring to a boil over high heat. Once boiling, lower heat to med/low and simmer for 2 hours or until chicken just begins to fall off the bone.
2. Using two hands, remove chicken with long handle tongs and a large serving spoon onto a plate to cool. Debone chicken once cool enough to handle, cooling time is about 30 mins.
3. In the meantime, rinse rice and add to the same pot along with tomatoes and juice from can. Simmer until rice is tender, approximately 40 mins. Once rice is tender add deboned shredded chicken and add okra. Bring back to a slow boil and simmer for about 10 minutes or desired tenderness of okra. Finish with salt and pepper to taste.