Chicken Gumbo

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken gumbo recipe is a flavorful and hearty dish that is perfect for a comforting meal. Packed with tender chicken, a medley of vegetables, and aromatic spices, this Cajun-inspired gumbo is sure to satisfy your taste buds. The rich and thick broth, infused with the smoky flavor of Andouille sausage, is complemented by the subtle heat from the spices. Serve this delicious gumbo over a bed of steamed rice for a complete and satisfying meal.

Keywords: chicken gumbo, Cajun-inspired, flavorful, hearty, comforting.

Chicken gumbo recipe details

Chicken gumbo recipe, recipe Rating: 4.5
Number of votes:99

Here’s a wonderful and easy recipe for chicken gumbo. I’ve combined the best of ingredients from other gumbo recipes and have come up with this version.
Ready in: 1 hour 30 mins

Ingredients

Serves: 8

• 1/2 cup olive oil or peanut oil
• 3/4 cups flour
• 2 cups onion, diced
• 3 ribs celery, diced
• 2 green pepper, diced
• 1 (10 ounce) package frozen okra, thawed and sliced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1 large can (48 ounce) chicken broth
• 2 cups water
• 1 can diced tomatoes
• 2 tablespoons hot sauce
• 1/2 cup uncooked rice
• 3 chicken breasts (cut in bite-size pieces)
• 1 teaspoon thyme
• 1 bay leaf
• salt and pepper to taste

Preparation method

Prep: 15 mins | Cook: 1 hour 15 mins

1. In two-quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the “nuttier” the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, it’s burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux.
2. When the roux is prepared, reduce the heat and add onion, celery, green pepper, okra, carrot and garlic. Sauté approximately five minutes or until vegetables are wilted.
3. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux.
4. Add water, tomatoes and hot sauce. Stir in rice
5. Add chicken pieces and seasonings.
6. Return to medium high heat, bring to a low boil and simmer for thirty minutes.
7. Season to taste with salt and pepper.
8. Cook an additional five minutes.