Chicken Gumbo with Corn Dumplings

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chicken gumbo with corn dumplings


  1. 1 T Canola oil
  2. 3/4 lb Fresh chicken tenders, cubed
  3. 1 C Onion, finely chopped
  4. 1 C Bell pepper, diced
  5. 1/2 C Celery, diced
  6. 1/2 lb Cooked Kielbasa or Polish sausage, cut into 1/4 inch slices
  7. 3 Garlic cloves, minced
  8. 1 (14 1/2 oz) can Diced tomatoes, undrained
  9. 1/4 C Suan's Scotch Bonnett Tomato Jam
  10. 1/2 tsp Daddy Hinkles seasoning
  11. 1/2 tsp Chili powder
  12. 1/4 tsp Pepper
  13. 1/8 tsp Hot pepper sauce
  14. 1/2 C Long grain rice
  15. 1 package Scissortail Farmes chives, thickly sliced
  16. 1 Egg
  17. 1/4 C Milk
  18. 2 tsp File powder
  19. 1 package Shawnee Mills Corn Muffin Mix

Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicky biscuit with each bite of warm gumbo.



  1. In a medium Dutch oven, saute the cubed chicken breast strips in canola oil for 2 minutes. Stir in the onion, peppers and celery, continuing to saute until crisp-tender. Add the sausage; cook and stir for 2 minutes or until sausage begins to brown. Add garlic, tomatoes, broth, tomato jam, seasonings and hot pepper sauce. Bring to an even simmer. Stir in the rice and allow this to simmer, covered, for an additional 15 minutes.

2. While the gumbo simmers, prepare the corn muffin mix in a small mixing bowl by adding the chives to the dry mixture, then adding the egg and milk. Just mix until it’s fully incorporated.

3. To the simmering gumbo, add the file powder 1 teaspoon at a time, stirring well each time. Using two large spoons, add the corn muffin batter, forming dumplings over the bubbling mixture. Place in the oven for an additional 15 to 20 minutes until the batter is nice and brown.

Recipe compliments of MIO Coalition.