For this chicken gumbo soup recipe, we are going to make it to can. This is a super easy meal. You will not be able to add rice to the jars but you will be able to add it when you open the ball jars and heat it to eat.
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Where Did Gumbo Originate?
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Chicken Gumbo originates in the southern Louisiana area.
What Is The History Of Gumbo?
The history of chicken gumbo comes from the West African word “gombo” which is the word for for okra which tells us that the dish originally contained okra in it. The earliest recipes have okra as the starring ingredient, not just the side act.
Do Tomatoes Belong In Gumbo?
You don’t find tomatoes in chicken gumbo recipes.
What Gives Gumbo Its Flavor?
Chicken gumbo gets its favor and texture from the roux and the addition of okra or file powder.
Why Do Cajuns Eat Potato Salad With Gumbo?
When Cajuns add cold potato salad to the gumbo it adds a delicious cool and creamy texture to it.
Is Gumbo Considered A Soup?
Chicken gumbo is considered a soup or stew.
Can I use Something In Place Of File Powder In Gumbo?
File powder is used as a thickener but the okra will also help thicken it and the use of a roux.
For this Chicken Gumbo Soup recipe, I use
- Quart Ball canning jars
- New lids or Tattler lids and gasket
- Canning jar lids
- Pressure canner with a jar rack inside
- Canning jar tongs
- Ladle
- Debubbler
- Clean lint-free cloth to wipe the rim of the jars
- Magnetic lid grabber
- Canning funnel
- Towels to put the hot jars on to cool
- Measuring spoons
- Measuring cups
- Sharp knife
- Cutting board
- Hot pan holders
- Small pan to heat lids
- Large stockpot to heat jars
Chicken Gumbo Soup For Canning
This has no measurements but is put in each jar and seasoned in the jar. You fill them to half full with the ingredients and then fill with water to 1″ headspace.
- Chopped chicken or turkey raw
- Chopped onion
- Chopped garlic
- Chopped bell peppers
- Okra cut into rounds
- Carrots cut into medallions
- Celery chopped
- Cajun Seasoning
- Fresh ground pepper
- Cayenne pepper (if desired)
- Himalayan Pink Salt
- Water (we use spring or filtered water)
After it is canned and when you warm it to serve
- Cooked rice (for serving)
- Andouille sausage or your favorite sausage (after canning it while heating it up to eat)
- Roux 3 ounces per quart of soup. Roux is butter, 3 ounces of flour. Melt butter in pan, add 3 ounces of flour, stir one minute, add some of milk or water to the pan and stir with a whisk until thickened and no lumps. Put into the pot of chicken gumbo and stir until it thickens.
- Tobasco or Louisanna Hot Sauce
Directions For Canning Chicken Gumbo Soup
- In a pan on the stove place clean quart jars inside and fill with tap water. Turn on and get them hot.
- In a stockpot heat up spring water or purified water to boiling.
- In a small pan place the metal canning jar lids. Cover with water and turn it on low to heat.
- Chop your raw meat.
- Can add corn
- Slice the okra into rounds
- Slice your carrots into rounds or medallions
- Chop celery
- Chop bell pepper
- Chop Garlic
- When you heat up the canned soup to eat it add cooked rice and sliced medallions of andouille sausage or another sausage of your choice
- Top your chicken gumbo with scallions. You can add Louisanna hot sauce if you want it spicier.
- Pull out a hot jar using the jar lifting tongs and carefully pull it out of the hot water and dump out the water back into your pot and sit the hot jar on a folded washcloth on the counter.
- Starting with your meat make layers of the ingredients all the way up stopping halfway up the jar.
- Season with cajun seasoning, pepper, and 1 teaspoon of salt per quart jar.
- Fill up the jar to 1″ headspace with your hot spring water or filtered water.
- Using the debubbler place it in the jar and move the ingredients around to remove trapped bubbles
- With a clean, lint-free cloth or paper towel wipe the rim of the jar off to make sure you get a good seal.
- Using a magnetic lid grabber take a new hot lid out of the water and place it on the sterilized quart jar.
- Use a jar ring place it on the canning jar lid and tighten until it is just tight.
- Do not overtighten the lid.
- Using the jar grabber tongs, lift up the jar by the top just under the lid and ring and place it inside the pressure canner.
- Continue the process for each jar and place it with the other jars inside the pressure canner.
- When it is full put 4″ of hot water in the canner.
- Close the lid and turn it on to get the water boiling
- When you have a stream of steam coming out of the vent hole put the weight jiggler on based on your own altitude (see chart below)
- Watch closely and do not leave the canner alone.
- When the pressure button pops up you have reached the appropriate pressure has been achieved.
- Start timing for 90 minutes
- Reduce heat to make sure you just have a gentle giggle for the 90 minutes and not too violent of shaking or you could ruin your chicken gumbo, run out of water and it could be dangerous.
- At the end of 90 minutes very carefully slide the pressure canner pot off of the eye and to a cool eye of your stove.
- CAUTION! Do not take the weight jiggler off of the canner nor mess with the pressure button. This could be very dangerous and result in your jars exploding.
- When the pressure is released the pressure button will fall back down into the canner lid.
- At this time it is safe to remove the weight jiggler and then remove the lid by twisting it off.
- Place several layers of folded towels on your counter or table. Makes sure there are enough to protect the surface from the very high heat of the jars.
- Be very careful. The jars will be very hot and the ingredients will be still boiling at this point.
- Using the jar grabber tongs and a hot pan holder to support the bottom, grab a jar and place it on the folded towels taking care not to let them touch.
- Leave the jars to sit on the towels for 24 hours to cool completely.
- You will begin to hear the jar lids making a pop noise. This is the jars sealing.
- When the jars are cool label the jars and put a date on each one so you know what is in each one.
- The gumbo will last over a year stored in a cool, dry, and dark place.
To serve the chicken gumbo
- Cooked rice (for serving)
- Andouille sausage or your favorite sausage (after canning it while heating it up to eat)
- Roux 3 ounces per quart of soup. Roux is butter, 3 ounces of flour. Melt butter in pan, add 3 ounces of flour, stir one minute, add some of milk or water to the pan and stir with a whisk until thickened and no lumps. Put into the pot of chicken gumbo and stir until it thickens.
- Top with Tobasco or Louisanna Hot Sauce (to taste – as desired)
Come check out these other delicious canning recipes.
So here we go! Ready To Can? Let’s start canning!
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