Picture the comforting aroma of a rich, savory Chicken Gumbo wafting through your kitchen—there’s something about the way the flavors meld together that feels like a warm hug.
This Creole classic is surprisingly easy to make, offering a cozy escape with every bite.
As the roux darkens and the spices infuse, simple ingredients transform into a hearty masterpiece.
Ready to start this tasty journey? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 measuring cup
- 1 ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 cups chicken broth
- 1 cup sliced okra
- 2 bay leaves
- 1/2 pound smoked sausage, sliced
- 3 cups cooked white rice
- 2 tablespoons chopped parsley
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Gumbo, follow this timeline:
- Reading & Preparation (10 minutes)
- Read through the entire recipe and instructions to familiarize yourself with the steps and ingredients.
- Prep Work (20 minutes)
- Gather all equipment: large pot, cutting board, chef’s knife, wooden spoon, measuring cup, and ladle.
- Prepare ingredients:
- Dice 1 large onion, 1 green bell pepper, and 2 celery stalks.
- Mince 4 cloves of garlic.
- Cut 1 pound of boneless, skinless chicken thighs into bite-sized pieces.
- Slice 1/2 pound of smoked sausage.
- Measure out other ingredients as needed.
- Cooking (1 hour 15 minutes)
- 0:00-0:20: Heat 1/2 cup of vegetable oil in a large pot over medium heat. Add 1/2 cup of flour to make a roux, stirring constantly until it turns dark brown.
- 0:20-0:25: Add diced onions, bell pepper, and celery to the roux; cook until softened.
- 0:25-0:26: Stir in minced garlic and cook for an additional minute.
- 0:26-0:30: Add chicken pieces and season with salt, black pepper, paprika, and cayenne pepper.
- 0:30-0:35: Pour in 6 cups of chicken broth and bring to a simmer.
- 0:35-1:05: Add sliced okra and bay leaves; simmer for 30 minutes.
- 1:05-1:20: Stir in smoked sausage and cook for an additional 15 minutes.
- Resting (10 minutes)
- 1:20-1:30: Remove the pot from heat and let the gumbo rest for 10 minutes.
- Serving
- Serve the gumbo over 3 cups of cooked white rice and garnish with 2 tablespoons of chopped parsley.
Adjust the timeline as needed based on your cooking speed and preferences.
Recipe Instructions
In a large pot, heat vegetable oil over medium heat and add flour to make a roux, stirring constantly until it turns a dark brown color.
Add the diced onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes.
Stir in the garlic and cook for an additional minute.
Add the chicken pieces to the pot and season with salt, black pepper, paprika, and cayenne pepper.
Pour in the chicken broth and bring the mixture to a simmer.
Add the sliced okra and bay leaves, and continue to simmer for 30 minutes.
Stir in the smoked sausage and cook for an additional 15 minutes.
Remove the pot from heat and let the gumbo rest for 10 minutes.
Serve the gumbo over cooked white rice and garnish with chopped parsley.
Serving Tips
- Cornbread: A classic Southern side that complements the flavors of gumbo with its slightly sweet and crumbly texture.
- Garden Salad: Offers a fresh and crisp contrast to the rich and hearty gumbo, balancing the meal.
- French Bread: Perfect for dipping into the gumbo, absorbing the flavorful sauce.
- Collard Greens: Adds a nutritious and savory element that pairs well with the Creole spices.
- Sweet Tea: A revitalizing beverage that complements the spicy and savory notes of the dish.
Storage
Store leftover chicken gumbo in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
To freeze chicken gumbo, let it cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Label with the date and freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat chicken gumbo, warm it gently on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, on medium power until heated through.
Guarantee even reheating.
Final Thoughts
Chicken gumbo is a hearty and flavorful dish that captures the essence of Creole cuisine.
The combination of chicken, smoked sausage, and a rich roux creates a comforting meal perfect for any occasion.
When preparing this dish, patience is essential while making the roux. Stir constantly to prevent burning and achieve the desired dark color.
If you prefer a thicker gumbo, allow it to simmer longer, which will enhance the flavors and texture.
Adjust the level of cayenne pepper based on your spice preference.
Consider adding shrimp in the last few minutes of cooking for a seafood variant.
Serve your gumbo over fluffy white rice and garnish with fresh parsley for a vibrant finishing touch.
Enjoy the warmth and depth of flavors in every bite!
Frequently Asked Questions
Can I Use Chicken Breast Instead of Thighs?
You can substitute chicken breasts for thighs. They’ll cook faster and may be less tender and flavorful. Since breasts are leaner, monitor closely to avoid dryness. Adjust cooking time and seasonings to maintain the dish’s richness.
How Can I Make the Gumbo Gluten-Free?
To make the gumbo gluten-free, replace all-purpose flour with a gluten-free flour blend for the roux. Confirm your smoked sausage is gluten-free, and double-check all other ingredients for hidden gluten. Adjust spices to taste.
What Can I Substitute for Smoked Sausage?
You can substitute smoked sausage with turkey sausage or a vegan sausage alternative for a different flavor profile. Make certain it retains the smoky essence by adding smoked paprika. Experiment to match your desired taste and dietary preferences.
Is There a Vegetarian Version of This Gumbo?
You can substitute smoked sausage with plant-based sausage or omit it entirely. Replace chicken with extra vegetables like mushrooms or zucchini. Use vegetable broth instead of chicken broth to create a delicious vegetarian gumbo. Enjoy experimenting!
Can Gumbo Be Made in a Slow Cooker?
You can make gumbo in a slow cooker. Start by preparing the roux on the stove, then transfer it with other ingredients to the slow cooker. Cook on low for six hours to meld flavors beautifully.
Chicken Gumbo
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 cups chicken broth
- 1 cup okra sliced
- 2 bay leaves
- 1/2 pound smoked sausage sliced
- 3 cups cooked white rice
- 2 tablespoons parsley chopped
Instructions
- In a large pot, heat vegetable oil over medium heat and add flour to make a roux, stirring constantly until it turns a dark brown color.
- Add the diced onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the chicken pieces to the pot and season with salt, black pepper, paprika, and cayenne pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the sliced okra and bay leaves, and continue to simmer for 30 minutes.
- Stir in the smoked sausage and cook for an additional 15 minutes.
- Remove the pot from heat and let the gumbo rest for 10 minutes.
- Serve the gumbo over cooked white rice and garnish with chopped parsley.
Notes
