Chicken Gumbo Recipe (with Okra and Rice)

Heat the bacon drippings in a large pot. Add the chicken pieces and cook for 2–3 minutes, stirring, just to lightly brown the outside.

Stir in the onion, celery, and green pepper. Cook for about 3–4 minutes until they start to soften; add a splash of water if the pot looks dry.

Add the tomatoes, salt, bay leaf, and Worcestershire sauce. Stir for 1 minute so the flavors open up.

Pour in the chicken broth. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes.

Add the frozen okra. Simmer for another 7–8 minutes, stirring occasionally as the gumbo thickens slightly.

Remove the bay leaf. Spoon cooked rice into bowls, ladle the gumbo on top, and finish with chopped parsley.