Creamy Chicken Gumbo
Dive into a bowl of comforting, flavorful goodness with this creamy chicken gumbo—a rich twist on a Southern classic! Tender, seared chicken thighs are simmered in a velvety base made with a golden roux, aromatic vegetables, and a hint of Cajun spice. The addition of heavy cream gives this gumbo a luscious texture, perfectly complementing the savory blend of smoked paprika, thyme, and tomatoes. Optional okra adds a touch of traditional gumbo flair, while the dish is served over fluffy rice for a hearty, satisfying meal. Ready in just an hour, this recipe is ideal for weeknight dinners or gatherings, offering a warm, indulgent taste of Louisiana with every spoonful.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1 cup okra, sliced (optional)
- 4 cups cooked rice
- 2 tablespoons chopped parsley (for garnish)
- to taste hot sauce (optional)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour to create a roux. Stir constantly for 3-4 minutes until the roux turns a light golden color.
Add the diced onion, green bell pepper, diced celery, and minced garlic to the roux. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Slowly pour in 4 cups of chicken broth while whisking to avoid lumps. Stir in 1 cup of heavy cream and add the diced tomatoes with their juices.
Return the chicken thighs to the pot along with any accumulated juices. Stir in the Cajun seasoning, smoked paprika, dried thyme, and bay leaves. Bring the mixture to a gentle simmer.
If using okra, add 1 cup of sliced okra to the pot at this stage. Let the gumbo simmer uncovered for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the gumbo and stir to combine. Taste and adjust the seasoning as needed with additional salt, pepper, or hot sauce.
Discard the bay leaves before serving. Serve the gumbo over cooked rice and garnish with chopped parsley. Add a few dashes of hot sauce if desired.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 4813 mg | 209% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 29.7 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 600 mg | 46% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4867 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
