Chicken Gumbo

Hearty Chicken Gumbo over rice is the ultimate Mardi Gras dinner. This chicken and sausage stew is so delicious, though, you'll want to make the easy gumbo recipe all year long.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 2

Total Time 2 15

Servings servings (1 cup each)

Calories 368kcal

Author Meggan Hill

Ingredients

1 pound Andouille sausages cut into 1/4-inch slices (see note 1)
4 boneless, skinless, chicken breasts
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 medium onion chopped (1 cup)
1 small green bell pepper stem removed, seeded and chopped (1/2 cup)
1 celery rib chopped (1/2 cup)
2 quarts chicken broth (see note 2)
3 cloves garlic minced
2 teaspoons Creole seasoning (see note 3)
2 bay leaves
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
hot sauce to taste (see note 4)
1/4 cup green onions chopped (white and green parts)
2 tablespoons minced fresh parsley
cooked rice hot, for serving

US Customary - Metric

Instructions

In a large Dutch oven over medium-high heat, brown sausage, about 3 to 5 minutes. Remove from pan and place on a paper towel-lined plate. Reserve drippings in pan.
Add chicken breast to Dutch oven, and cook until brown, about 5 minutes per side. Remove from pan and place on a paper towel-lined plate.
Reduce heat to medium. Add the oil and flour to the drippings, whisk together to combine, and continue to cook roux over medium heat until dark brown, about 20 to 30 minutes, stirring constantly.
Add onion, bell peppers, and celery. Cook until vegetables are tender, about 5 to 10 minutes. Add broth and stir until blended.
Add chicken, garlic, Creole seasoning, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer, chicken is fork-tender, about 1 hour.
Return sausage to pan, and cook until sausage is thoroughly cooked, about 30 minutes.
Remove chicken and bay leaves. Cut chicken into strips and return to gumbo. Season gumbo to taste with salt and additional hot sauce, as desired. Add green onions, and parsley. Serve over hot cooked rice.

Video

Notes

Andouille sausage: If desired, swap in kielbasa or another smoked sausage.
Chicken broth: Feel free to use homemade chicken broth or your favorite store-bought brand. You’re dressing it up enough in this Chicken Gumbo so the results will be similar.
Homemade Creole Seasoning: In an airtight jar, add 3 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons salt, 1 tablespoon freshly ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon crushed dry oregano, and 1 tablespoon crushed dried thyme. Shake vigorously and store leftover seasoning in an airtight container in the pantry up to 6 months.
Hot sauce: This is optional, but highly recommended if you, like me, enjoy spice. The Louisiana brand would be a marvelous option to fit the theme.
Yield: This Chicken Gumbo recipe makes eight hearty 1-cup servings, ideal for enjoying over a little (or a lot) of hot cooked rice.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Freeze gumbo in freezer-safe containers (leaving 1/2-inch headspace for expansion) for up to 2 months. Thaw overnight in the refrigerator.

Nutrition