Creole Chicken Gumbo
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6 servings
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Calories
855 kcal
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Course
Main Course
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Cuisine
American
Creole Chicken Gumbo
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This Instant Pot chicken gumbo is a comforting one-pot meal made with chicken thighs, andouille sausage, peppers, tomatoes, and a truly Creole blend of spices. It can also be made in the slow cooker.
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Ingredients
- 3/4 cup vegetable oil mild
- 3/4 cup all-purpose flour
- 3 medium (about 12 oz) bell pepper seeded and thinly sliced, red, orange, and/or yellow
- 2 medium (about 3 1/2 oz) celery diced, stalks
- 4 garlic minced, cloves
- 1 medium (about 8 oz) yellow onion diced
- One (14-ounce) diced tomatoes fire-roasted, canned
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
- 1 tablespoon basil dried
- 1 tablespoon creole seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper or more or less to taste
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 cups chicken broth canned or homemade chicken stock
- 1 pound andouille sausage halved and sliced 1/2-inch (12-mm) thick, 3 links
- 2 pounds chicken thighs skinless, bone-in
- 3 cups rice for serving, cooked
- parsley for serving, fresh
Instructions
- In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.
- Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.
- Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
- Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).
- Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.
- Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.
Notes
- Pressure Cooker Or Instant Pot Variation
- To make this chicken gumbo in the pressure cooker or Instant Pot use the sauté function to cook the roux as described in step 1 of the recipe above. Stir in the remaining ingredients, except the rice and parsley, lock the lid in place, and cook over high pressure for 35 minutes. Release the pressure, remove the lid, and discard the bones. Use the sauté function to bring the gumbo to a boil and simmer until slightly thickened, about 5 minutes. Serve over rice, garnished with parsley.
- Slow Cooker Variation
- To make this chicken gumbo in the slow cooker, follow step 1 in the recipe above, then add the roux, and all remaining ingredients except the rice and parsley, to the slow cooker. Cover and cook until the chicken is falling off the bones, 6 to 8 hours on low, or 5 to 6 hours on high. Uncover, discard the chicken bones, then cook on high until the gumbo thickens slightly, 20 to 30 minutes. Serve over rice, garnished with parsley.
Nutrition Information
Show Details
Serving
1portion
Calories
855kcal
(43%)
Carbohydrates
48g
(16%)
Protein
43g
(86%)
Fat
55g
(85%)
Saturated Fat
13g
(65%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
150mg
(50%)
Sodium
945mg
(39%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 855kcal | 43% |
| Carbohydrates | 48g | 16% |
| Protein | 43g | 86% |
| Fat | 55g | 85% |
| Saturated Fat | 13g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 945mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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