Chicken Gumbo
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
8 servings (1 cup each)
-
Calories
368 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Gumbo
Description
This Chicken Gumbo begins by browning andouille sausage and chicken breasts separately to develop deep flavors. A dark roux is prepared by cooking flour in vegetable oil until browned, forming the thickening base for the stew. The traditional "holy trinity" of onions, green bell peppers, and celery are sautéed in the roux until tender. Chicken broth is added to create a flavorful liquid to stew in.
Chicken pieces are returned to the pot along with garlic, Creole seasoning, bay leaves, and thyme to infuse the gumbo with classic Cajun spices. The gumbo simmers for about an hour until the chicken is tender. Sausage is added back to the pot and cooked through. Finally, the chicken is removed, sliced, and returned to the stew. The gumbo is seasoned to taste with salt and hot sauce, then topped with chopped green onions and fresh parsley.
This dish is traditionally served over hot cooked rice and offers a deep, smoky, and spicy flavor profile with tender meats and thickened broth. It keeps well refrigerated and freezes easily for up to two months.
Ingredients
- 1 pound andouille sausage cut into 1/4-inch slices (see note 1
- 4 chicken breast boneless, skinless
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion peeled and chopped (about 1 cup)
- 1 small green bell pepper stem removed, seeded and chopped (about 1/2 cup)
- 1 celery chopped (about 1/2 cup, rib
- 2 quarts chicken broth (see note 2)
- 3 cloves garlic minced
- 2 teaspoons creole seasoning (see note 3)
- 2 bay leaf
- 1/2 teaspoon thyme or 1 teaspoon fresh thyme, dried
- hot sauce to taste (see note 4)
- 1/4 cup green onions chopped (white and green parts)
- 2 tablespoons parsley fresh, minced
- rice hot, for serving, cooked
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.
Notes
- Substitute kielbasa or other smoked sausages if andouille is unavailable.
- Use homemade or store-bought chicken broth depending on convenience.
- The included Creole seasoning can be made from paprika, garlic powder, salt, pepper, onion powder, cayenne, oregano, and thyme; store leftovers sealed for up to 6 months.
- Hot sauce is optional but recommended for additional heat; Louisiana brand fits the flavor profile.
- This recipe yields eight 1-cup servings, ideal over cooked rice.
- Store leftovers refrigerated up to 4 days or freeze with headspace for expansion and thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 368kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 1442mg | 60% |
| Potassium | 640mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 29mg | 32% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
