Chicken Gumbo – Classic Southern Comfort Food
Few dishes capture the heart of Southern cooking like a steaming pot of chicken gumbo. This Louisiana classic is rich, hearty, and loaded with bold Cajun flavors. Traditionally made with a slow-cooked roux, fresh vegetables, spices, and tender chicken, gumbo is the ultimate comfort food.
Originating from Louisiana Creole cuisine, gumbo blends French, African, and Native American influences, making it one of the most flavorful stews in the world. Whether served over rice at a family gathering or made in a big batch for a weekend dinner, chicken gumbo is the kind of dish that warms both the stomach and soul.
Ingredients (Serves 6–8)
For the Roux
- ½ cup vegetable oil (or butter)
- ½ cup all-purpose flour
For the Gumbo Base
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 lb smoked sausage (andouille preferred), sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14 oz) can diced tomatoes (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 ½ tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 2 tsp Cajun seasoning
- Salt & black pepper to taste
- 2 cups okra, sliced (fresh or frozen)
For Serving
- 4 cups cooked white rice
- Fresh parsley, chopped (for garnish)
- Hot sauce (optional, for extra heat)
Step by Step Cooking Guide
- Make the Roux
- In a large heavy-bottomed pot, heat oil over medium heat. Add flour and whisk continuously for 20–25 minutes until the roux turns deep brown (like chocolate). Be careful not to burn it.
- Sauté the Holy Trinity
- Add onion, bell pepper, and celery into the roux. Cook for 5–6 minutes until softened, then stir in garlic.
- Add the Proteins
- Stir in chicken thighs and sausage. Cook until chicken is lightly browned.
- Build the Gumbo Base
- Add chicken broth, tomatoes (if using), bay leaves, thyme, paprika, cayenne, and Cajun seasoning. Stir well.
- Simmer
- Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Add Okra
- Stir in sliced okra and cook another 10–15 minutes until tender.
- Season & Serve
- Adjust salt, pepper, and spice to taste. Remove bay leaves. Serve hot over cooked rice with parsley and hot sauce.
Cooking Time & Serving Size
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Serving Size: 6–8 portions
Tips & Variations
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 27 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 6 g |
Healthy Alternatives
- Low-fat version: Use chicken breast instead of thighs and reduce oil in the roux.
- Gluten-free: Replace all-purpose flour with gluten-free flour blend for the roux.
- Keto-friendly: Skip rice and serve gumbo with cauliflower rice.
- Low-sodium: Use low-sodium chicken broth and reduce salt in seasoning.
Serving Suggestions
The best way to enjoy chicken gumbo is ladled generously over fluffy white rice, topped with fresh parsley, and a splash of hot sauce for extra kick. Pair it with cornbread or crusty French bread to soak up every drop of that flavorful broth.
This recipe is perfect for family dinners, potlucks, or when you need a taste of true Southern comfort. Once you try it, chicken gumbo will easily become a staple in your kitchen.
FAQ’s
Q1: Can I make chicken gumbo ahead of time?
Yes! Gumbo tastes even better the next day. Store it in the fridge for up to 4 days.
Q2: Can I freeze chicken gumbo?
Absolutely. Let it cool, then freeze in airtight containers for up to 3 months. Thaw and reheat before serving.
Q3: Do I need okra for gumbo?
Okra adds thickness and authentic flavor, but you can substitute with file powder if unavailable.
Q4: What’s the difference between gumbo and jambalaya?
Gumbo is a stew served over rice, while jambalaya cooks rice directly with the proteins and seasonings.
Q5: Can I make gumbo in a slow cooker?
Yes! Prepare the roux separately, then add all ingredients (except okra) to the slow cooker. Cook on low for 6–8 hours, stir in okra in the last 30 minutes.
