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.
Servings: 8
Cost: $22.85, $2.86 per Serving
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 the olive oil in a large stock pot or dutch oven over medium high heat.
- Add the sausage 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 the chicken thighs to the pan in a single layer. Season with the 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 the butter to the pan and heat over medium high heat until melted.
- Whisk in the 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 in the green bell pepper, red bell pepper, onion, celery, okra, and garlic to the pan. Cook over medium high heat until softened, approximately 7-10 minutes.
- Whisk the chicken broth into the roux mixture.
- Add the chicken and sausage back to the pan. Add in the 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 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
