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Creole Chicken and Red Bean Gumbo

Creole Chicken and Red Bean Gumbo


  • 1 package Camellia Brand Red Bean Gumbo Mix
  • 4 boneless chicken breasts, cut into 1/2-inch pieces (about 24 ounces)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped (about 2 cups)
  • 3 stalks celery, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 4 quarts chicken broth
  • 1 cup long grain rice
  • 1 cup green onions (optional)


  1. Rinse and inspect beans.
  2. Using 1/3 of the enclosed spice packet, liberally coat the chicken.
  3. In a large heavy pot, heat 1 tablespoon of oil. Brown chicken pieces in oil, then transfer chicken to the slow cooker.
  4. Add the remaining oil, onions, celery and carrots to the same pot. Sauté over medium high heat for 5 minutes, or until vegetables begin to soften. Transfer sautéed vegetables to the slow cooker.
  5. Add rest of spice packet and remaining ingredients, except the rice, to the slow cooker.
  6. Cook for 6 hours on high, adding the rice for the last hour of cooking, or for 12 hours on low, adding the rice for the last 90 minutes.
  7. Garnish with green onions if desired.

Serving Size:12

Add water as necessary to obtain desired consistency.

Recipe requires a 6-quart or larger slow cooker.

Recipe and photo credit (used with permission): Camellia Brand.

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