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–+ servings
A bowl of rice topped with sliced sausage, shredded chicken, celery, red bell pepper, and onions—this dish brings Chicken Gumbo Recipe flavors to your table. Served with a spoon and striped napkin on a white surface.
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5 from 1 vote

Chicken Gumbo

This Chicken Gumbo Recipe is rich, hearty, and packed with classic Cajun flavor! The tender chicken, sausage, and a flavorful roux makes this the perfect Southern comfort meal that everyone will love.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Cajun
Servings: 8
Author: Carrie Barnard
Cost: $22.85, $2.86 per Servings

Ingredients

  • 1 Tablespoon Olive Oil
  • 24 ounces Andouille Sausage Links sliced
  • 2 pounds Boneless Skinless Chicken Thighs (excess fat trimmed off)
  • ½ Tablespoon Creole Seasoning
  • ½ cup All Purpose Flour
  • ½ Cup Butter
  • 1 Green Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 1 Small Onion chopped
  • 3 Celery Sticks chopped
  • 12 ounces Frozen Cut Okra or 12 Fresh Okras, sliced
  • 3 garlic cloves minced (or 1 Tablespoon Minced Garlic)
  • 6 cups Chicken Broth
  • 2 Bay Leaves
  • ½ Tablespoon Gumbo Filé Powder

Instructions

  • Heat 1 tablespoon olive oil in a large stock pot or dutch oven over medium high heat. Add 24 ounces sliced andouille sausage links and sear for 3 minutes on both sides of the sausage. Remove from the pan to a separate dish but leave any grease from the sausage in the pan.
  • Add 2 pounds boneless skinless chicken thighs to the pan in a single layer. Season with ½ tablespoon Creole seasoning on both sides.
  • Sear the chicken thighs on medium high heat for approximately 5 minutes per side until browned on both sides of the chicken. Remove from the pan to the dish with the sausage.
  • Add ½ cup butter to the pan and heat over medium high heat until melted.
  • Whisk in ½ cup all purpose flour. Reduce the heat to medium low heat and cook for 30-40 minutes until the roux is a chocolate brown color. Continue to whisk frequently during this step so that the flour does not burn.
  • Add 1 chopped green bell pepper, 1 chopped red bell pepper, 1 chopped small onion, 3 chopped celery sticks, 12 ounces frozen cut okra or 12 fresh sliced okras, and 3 minced garlic cloves to the pan. Cook over medium high heat until softened, approximately 7-10 minutes.
  • Whisk 6 cups chicken broth into the roux mixture.
  • Add the chicken and sausage back to the pan. Add 2 bay leaves.
  • Mix all the ingredients together and bring to the mixture to a boil. Cover and cook on low heat for 60 minutes.
  • Remove the chicken, shred and stir it back into the gumbo.
  • Remove the gumbo off of the heat and stir in the ½ tablespoon gumbo filé. Make sure that the mixture does not come back to a boil as this will make the gumbo stringy.
  • Taste test the gumbo and stir in more Creole seasoning if needed based on your preference.
  • Then the gumbo is ready to serve as is or with rice and enjoy!

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.
Reheat the leftovers in the microwave or stovetop and add in more broth if needed based on the consistency of the gumbo.

Nutrition

Calories: 599kcal | Carbohydrates: 15g | Protein: 41g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1555mg | Potassium: 867mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1445IU | Vitamin C: 43mg | Calcium: 79mg | Iron: 3mg
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