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5.0 from 12 votes

Creole Chicken Gumbo

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.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 6 servings
Calories: 855 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3/4 cup Mild vegetable oil
  • 3/4 cup all-purpose flour
  • 3 medium (about 12 oz) red, orange, and/or yellow bell peppers seeded and thinly sliced
  • 2 medium (about 3 1/2 oz) celery stalks diced
  • 4 garlic cloves minced
  • 1 medium (about 8 oz) yellow onion diced
  • One (14-ounce) can fire-roasted diced tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon creole seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne pepper or more or less to taste
  • Kosher salt and freshly ground black pepper
  • 6 cups canned chicken broth or homemade chicken stock
  • 1 pound andouille sausage (3 links) halved and sliced 1/2-inch (12-mm) thick
  • 2 pounds skinless, bone-in chicken thighs
  • 3 cups cooked rice for serving
  • fresh parsley for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
  4. 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).
  5. Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.
  6. 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

Serving 1portion Calories 855kcal (43%) Carbohydrates 48g (16%) Protein 43g (86%) Fat 55g (85%) Saturated Fat 13g (65%) Monounsaturated Fat 18g Trans Fat 1g Cholesterol 150mg (50%) Sodium 945mg (39%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 855

% 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.