Hearty Chicken Gumbo
Dive into the rich, bold flavors of this Hearty Chicken Gumbo, a classic Louisiana-inspired dish that’s perfect for cozy dinners or entertaining guests. Packed with tender shredded chicken thighs, smoky andouille sausage, and vibrant vegetables like bell peppers, celery, and okra, this gumbo is brought to life with a deeply flavorful roux and the warm spices of Cajun seasoning. Simmered to perfection with diced tomatoes, aromatic bay leaves, and thyme, it’s served over fluffy white rice for the ultimate comforting meal. Whether you're craving authenticity or just looking to spice up your weeknight dinner routine, this gumbo is a one-pot wonder that brings soul-soothing goodness to your table.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 12 oz Andouille sausage
- 0.25 cup Vegetable oil
- 0.25 cup All-purpose flour
- 1 large Yellow onion, chopped
- 1 large Green bell pepper, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 6 cups Chicken broth
- 1 (14.5 oz) can Canned diced tomatoes (undrained)
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tbsp Cajun seasoning
- 1 cup Okra, sliced
- 3 cups Cooked white rice
- 2 tbsp Fresh parsley, chopped (optional)
- to taste Salt
- to taste Black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat 2 tablespoons of the vegetable oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Add the sliced andouille sausage to the pot and cook until browned. Remove the sausage and set aside with the chicken.
In the same pot, lower the heat to medium-low and add the remaining vegetable oil. Stir in the flour to make a roux. Continuously stir the mixture for 10-15 minutes, or until it turns a deep golden brown.
Add the onion, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the diced tomatoes (including the juice), bay leaves, thyme, and Cajun seasoning. Bring the mixture to a gentle simmer.
Return the chicken thighs and sausage to the pot. Cover and simmer for 45 minutes, stirring occasionally.
Remove the chicken thighs from the pot and shred the meat using two forks. Discard any bones. Return the shredded chicken to the pot.
Add the sliced okra and simmer for an additional 15 minutes, until the okra is tender and the gumbo has thickened slightly.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Serve the gumbo hot over cooked white rice. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 975 mg | 21% | |
*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.
