Louisiana Chicken Gumbo
Dive into the heart of the South with this authentic Louisiana Chicken Gumbo, a soulful and flavorful dish that embodies the spirit of Creole cuisine. This hearty gumbo features tender shredded chicken thighs and smoky Andouille sausage, simmered in a rich, chocolate-hued roux that’s the secret to its depth of flavor. The "holy trinity" of onion, bell pepper, and celery adds a robust base, while bold seasonings like cayenne, paprika, and thyme deliver just the right kick of spice. Simmered with chicken broth, diced tomatoes, and fragrant bay leaves, this gumbo achieves a perfect balance of savory and zesty. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this dish is the ultimate comfort food for your next family dinner. Ideal for slow cooking, it’s a one-pot recipe that’ll bring the vibrant flavors of Louisiana straight to your table.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces Andouille sausage
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- 4 cups cooked white rice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the Andouille sausage and cook until browned on both sides. Remove the sausage and set aside.
In the same pot, add the chicken thighs and sear them until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, reduce the heat to medium-low and add the vegetable oil. Gradually whisk in the flour to create a roux. Stir constantly for about 20-25 minutes until the roux turns a deep chocolate brown color. Be careful not to let it burn.
Once the roux is done, stir in the diced onion, green bell pepper, and celery. Cook for 5-7 minutes until the vegetables soften.
Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly.
Pour in the chicken broth slowly, whisking to combine with the roux.
Add the diced tomatoes (with their juices), bay leaves, thyme, paprika, cayenne pepper, and salt. Stir well to combine.
Return the browned chicken thighs and sliced sausage to the pot. Bring the mixture to a simmer and lower the heat to maintain a gentle simmer.
Cover the pot and cook for about 45 minutes, stirring occasionally, until the chicken is tender and cooked through.
Remove the cooked chicken thighs from the pot and shred the meat using two forks. Discard any bones or excess fat. Return the shredded chicken to the gumbo.
Check the seasoning and adjust salt, black pepper, or cayenne as needed.
Simmer the gumbo uncovered for an additional 15-20 minutes, allowing the flavors to meld.
Remove the bay leaves before serving.
Serve hot gumbo over cooked white rice and garnish with chopped parsley and sliced green onions.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 989 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.
