Chicken Gumbo with Iceberg Ranch Wedges

This dinner is inspired by a gumbo that my dad had for lunch when we were in Dallas last month.  All I knew about gumbo was that people from LA made it. A lot.

Call me “gumbo ignorant.” I was. But no longer.  Did a little research on Wiki…and learned quite a bit.  Hop on over there and see how “gumbo savvy” you are!

I digress.

A simple soup. Err, gumbo!  With a whole LOTTA flavor.  And LOTS of leftovers.

Paired with some free iceberg lettuce and homemade garlic ranch dressing!

(Only thing missing…andouille sausage…but that woulda sent me WAY over $5! So we made do…still was delicious!)

We all loved it…boys included!


Chicken Gumbo

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 30-45 minutes


  • 8 cups chicken stock (free if homemade)
  • 1 15 oz. can diced tomatoes ($.29)
  • 2 cups cooked shredded chicken ($1.50)
  • 2 12 oz. bags of gumbo frozen vegetables ($2)
  • 2 Tbsp Emeril’s Essence seasonings ($.25)
  • Tabasco ($.20)
  • 1 cup rice, brown or white ($.20)
  • 1/2 head of iceberg lettuce, cut into wedges (free)
  • 1/2 cup homemade garlic ranch dressing ($.40)


  • In a large saucepan, add the chicken stock. Toss in the canned tomatoes, the shredded chicken and the bags of gumbo frozen vegetables. Stir together.
  • Season with Emeril’s Essence, or other creole seasoning. Add a few dashes of Tabasco…or more if you want to give a little more heat!
  • Let simmer over medium heat for 30-45 minutes.
  • Cook 1 cup rice according to package instructions.
  • Make homemade garlic ranch dressing. Pour over iceberg wedge.

  • To serve, add about 1/2 – 3/4 cups of cooked rice to a bowl. Top with gumbo.
  • Serve Chicken Gumbo with Iceberg Garlic Ranch Wedges.

Cost $4.84

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Aw, I’ll give you my gumbo recipe if you want it – just shoot me an email. This is more of a soup since it doesn’t have a roux (flour/oil mix). But it looks good – I’ll have to try it.

Oh, and I bet if you add rice to thus as it cooks it’ll be pretty close to jambalaya.

We love gumbo, too! But, we really, really (really!) like the andouille. So, I use half the amount of chicken you do, plus, instead of using 2 bags of gumbo veggies, I chop my own peppers, onions, and celery, and I just use a bag of frozen okra. Sometimes, instead of okra, I use file powder (my dh prefers file over okra; I like okra better). Either way, by doing these things (and only using 1/2 pound of okra), you can still keep the price under $5, and you get your andouille! 🙂

I mix my own creole seasoning
1 tblspn paprika,kosher salt,garlic powder,pepper
1 1/2 onion powder,cayenne pepper,oregano and tyme
1/2 teaspoon white pepper