Gumbo Style Chicken Creole
Dive into the rich, soulful flavors of the South with this Gumbo Style Chicken Creole recipe—a hearty, one-pot dish that's bursting with spices, fresh vegetables, and tender chicken thighs. This classic Creole-inspired gumbo features smoky andouille sausage, a bold medley of seasonings like cayenne and paprika, and a savory roux that creates a velvety broth. Enhanced with diced tomatoes, Worcestershire sauce, and aromatic herbs, it simmers to perfection for a warm, comforting meal. Served over fluffy white rice and topped with vibrant green onions and parsley, this gumbo is perfect for family dinners or special gatherings. Easy to follow and packed with authentic flavors, it's the ultimate recipe for anyone craving a taste of Louisiana!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 tablespoons vegetable oil
- 12 ounces andouille sausage
- 1 large yellow onion
- 1 large green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 0.25 cup all-purpose flour
- 6 cups chicken stock
- 15 ounces diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaf
- 2 cups white rice
- 4 green onions
- 2 tablespoons fresh parsley
Instructions
Season the chicken thighs with salt, black pepper, cayenne pepper, and paprika on both sides.
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Slice the andouille sausage into half-inch rounds. In the same pot, add the sausage and cook until browned, about 5 minutes. Remove and set aside.
Dice the yellow onion, green bell pepper, and celery stalks. Mince the garlic cloves. Add the remaining 1 tablespoon of vegetable oil to the pot, then add the diced vegetables. Cook until softened, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir continuously for 2 minutes, allowing the flour to slightly brown to create a roux.
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Bring to a simmer.
Add the diced tomatoes (with their juice), Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.
Return the chicken and sausage to the pot. Cover and simmer over low heat for 40-50 minutes, stirring occasionally, until the chicken is tender and cooked through.
While the gumbo cooks, prepare the white rice according to package instructions.
Once the gumbo has finished simmering, discard the bay leaves. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired.
Serve the gumbo hot over a scoop of white rice. Garnish with sliced green onions and chopped fresh parsley.
Nutrition Facts
Calories |
4714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.8 g | 342% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 8597 mg | 374% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 32.5 g | ||
| Protein | 389.5 g | 779% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 674 mg | 52% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 5129 mg | 109% | |
*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.
