Easy Chicken Gumbo
Dive into the soulful flavors of Louisiana with this Easy Chicken Gumbo, a hearty and comforting one-pot meal perfect for any night of the week! This recipe combines tender chicken thighs, smoky andouille sausage, and vibrant veggies like green bell pepper, celery, and okra, all simmered in a flavorful Cajun-spiced broth. A quick golden roux forms the base of this classic dish, adding depth and richness without the fuss. With just 20 minutes of prep time, this chicken gumbo is ideal for busy cooks who want to enjoy authentic Southern cuisine without hours in the kitchen. Serve it over fluffy white rice and top with fresh green onions for a satisfying dinner that’s loaded with big, bold flavors. Perfect for cozy family meals or impressing guests, this gumbo will become your go-to recipe when you're craving a little taste of New Orleans!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 cup frozen okra, sliced
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups long-grain white rice (cooked for serving)
- 0.25 cup chopped green onions (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into rounds.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the flour to the pot and stir constantly for about 5 minutes, until the mixture turns a light golden brown to create a roux.
Stir in the chopped onion, green bell pepper, celery, and garlic. Cook for 5 minutes or until the vegetables are softened.
Add the chicken and sausage to the pot, stirring to combine, and cook for 3-4 minutes until the chicken is lightly browned.
Pour in the chicken broth and diced tomatoes, then add the frozen okra, Cajun seasoning, bay leaves, salt, and black pepper. Stir well to incorporate.
Bring the gumbo to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors are well blended and the chicken is fully cooked.
Discard the bay leaves and taste the gumbo, adjusting the seasoning with additional salt or pepper if needed.
Serve the gumbo hot over cooked white rice and garnish with chopped green onions.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 882 mg | 19% | |
*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.
