Boil chicken in water until cooked, about 20 minutes. Drain water and chill with ice/water. Shred chicken and set aside.
Chop green/red pepper, onion, celery, and combine to a single bowl. Mince garlic and add to bowl.
Cut okra into bite size pieces and set aside.
Combine bay leaves, thyme, basil, cayanne pepper, salt, pepper, and oregano into another bowl.
In large stock pot, melt stick of butter and slowly add the flour to create the roux. Continue to stir with wisk until you have the desired color, about 5-10 minutes. Don't burn or you'll have to do it all over again.
Add the vegitables (not oakra) to the roux and mix well. Continue to cook, stirring frequently, for about 5 minutes.
Add chicken stock/broth, tomatoes, oakra, and spices. Mix well and bring to boil. Reduce heat and simmer for about 30 minutes. Add the water.
Add shredded chicken and continue to cook until chicken is completely cooked and vegitables are soft.
Add in about a half of the jar of chicken bouillon.
Taste test and add more salt/pepper as desired.
Cook your rice and serve.
Gumbo file should be used per individual bowl and not added to pot. If added to the pot, the gumbo can get a stringy effect once reheated.
- 2 Chicken breasts (boneless)
- 8 Cups water
- 48 Ounces chicken stock/broth (low sodium works best)
- 1 Pound okra
- 1 Yellow Onion
- 1 Green Pepper
- 1 Red Pepper
- 1 Can diced petite tomatoes with juice
- 1 Stick of unsalted butter
- 1/2 Cup of flour
- 4 Stalks of celery
- 3 Garlic cloves
- 3 Bay leaves
- 1 Tsp Thyme
- 1 Tsp Basil
- 1/2 Tsp Cayanne Pepper
- 1 Tsp Salt
- 1/2 Tsp Black pepper
- 1/2 Tsp Oregano
- 2 Cups White rice
- 1 Jar Better than Bouillon Chicken
- Gumbo file