Step-by-Step Chicken Gumbo Recipe
Delicious Chicken Gumbo
Ingredients
Method
- Cook sausage in a large Dutch oven over medium-high, stirring occasionally, until browned, 5 to 8 minutes.[ Remove sausage using a slotted spoon, reserving drippings in Dutch oven. Let sausage drain on a paper towel-lined plate; set aside. ]
- Brown chicken: Add chicken to drippings in Dutch oven; cook over medium-high, turning once, until browned on both sides, about 3 minutes per side.[ Remove chicken using tongs, reserving drippings in Dutch oven. Let chicken drain on paper towel-lined plate with sausage; set aside. ]
- Make roux: Add oil to drippings in Dutch oven; heat over medium until shimmering, about 1 minute. Whisk in flour.[ Cook, stirring constantly, until roux is chocolate colored, 20 to 25 minutes. ]
- Add vegetables: Stir in onion, bell pepper, and celery; cook over medium, stirring occasionally, until softened, about 8 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.
- Slowly whisk in warm stock, about 1/2 to 1 cup at a time, until fully combined.
- Add seasonings and chicken: Stir in bay leaves, Worcestershire sauce, Cajun seasoning, thyme, hot sauce, browned chicken breasts, and salt to taste.
- Simmer gumbo: Bring to a boil over medium. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Remove chicken using tongs, and place on a cutting board.
- Add sausage: Stir in browned sausage, and cook over low, stirring occasionally, for 30 minutes.
- Chop chicken: Meanwhile, cut chicken crosswise into 1/2-inch-thick slices; set aside.
- Add scallions: Stir scallions into gumbo; cook over low, stirring occasionally, for 30 minutes.
- Return chicken to gumbo: Stir in sliced chicken; cook over low, stirring occasionally, until chicken is heated through, about 5 minutes. Remove and discard bay leaves.
- Add filé powder: Remove from heat; sprinkle with filé powder, and stir gently to combine.
- Serve gumbo over hot cooked rice; garnish with additional scallions and hot sauce.
Notes
Chicken Gumbo Ingredients:
While gumbo takes time to develop its rich, deep flavor, most of the ingredients are everyday staples you might already have in your kitchen. Here’s what you’ll need to make this comforting Southern classic:
- Andouille Sausage – This smoky, mildly spicy sausage is the backbone of gumbo’s savory flavor. If you can’t find andouille, any smoked sausage will work as a substitute.
- Boneless, Skinless Chicken Breasts – Searing the chicken in the flavorful sausage drippings locks in taste, then simmering it in the gumbo ensures it stays tender and soaks up the rich broth.
- Vegetable Oil – Essential for making the roux, which gives gumbo its signature depth. Avoid butter for this recipe, as it can burn during long cooking.
- All‑Purpose Flour – Combined with the oil to create the roux, forming the flavorful base of the dish.
- Yellow Onion, Green Bell Pepper, and Celery – Known as the “Holy Trinity” in Cajun and Creole cooking, these vegetables are the aromatic foundation of every good gumbo.
- Garlic Cloves – Adds another layer of savory, aromatic depth.
- Chicken Stock – Homemade stock is wonderful, but store‑bought works perfectly since the gumbo will build plenty of flavor as it simmers.
- Dried Bay Leaves – Adds a subtle but important earthy note to the gumbo.
- Worcestershire Sauce – Brings a punch of umami richness.
- Cajun Seasoning – Use your favorite blend; we love Tony Chachere’s for its bold flavor.
- Fresh or Dried Thyme – Offers an herbal, earthy aroma without overpowering the dish.
- Hot Sauce – A few dashes enhance flavor and add a gentle heat. Serve extra at the table for those who like it spicy.
- Kosher Salt – Season to taste. Keep in mind that sausage adds saltiness, so adjust accordingly.
- Scallions – Adds brightness during cooking and works beautifully as a garnish.
- Filé Powder (Optional) – Adds an authentic earthy flavor and subtle thickening. We recommend adding it right before serving to prevent bitterness.
- Hot Cooked Rice – Gumbo’s perfect companion, soaking up all that delicious, savory sauce.
Secrets for Making the Perfect Chicken Gumbo
Whether you’re cooking gumbo for the very first time or you’ve been perfecting it for years, a few tried‑and‑true techniques can take your dish from good to unforgettable. Gumbo is as much about technique as it is about ingredients — a delicate balance of slow cooking, patient stirring, and layering flavors. Here are some professional tips to help you master your next pot of chicken gumbo.
1. Add the Stock Slowly
Pouring in all your stock at once might seem like a time‑saver, but it can ruin the texture of your gumbo. If you add too much too quickly, the roux can “break,” meaning the fat separates and floats to the top, creating an unappealing greasy layer. The same thing can happen if you pour in cold stock straight from the fridge.
Tip: Always add your stock in small amounts, stirring continuously to create a smooth emulsion.
2. Warm the Stock Before Adding
One of the easiest ways to protect your roux is to use warmed stock instead of cold. This prevents shocking the hot roux, helping the sauce stay silky and well‑blended.
Pro tip: While you’re chopping your onions, celery, and bell peppers, keep your stock gently heating in a separate pot on low.
3. Use a Wooden Spoon or Paddle
A roux requires constant stirring, and the right tool makes all the difference. Many experienced gumbo makers prefer a flat‑edged wooden spoon or paddle rather than a whisk. The flat edge scrapes the bottom of the pot more effectively, preventing bits of flour from sticking and burning — which could ruin hours of work.
Tip: Avoid metal utensils, which can damage the surface of your pot and don’t scrape as effectively.
4. Don’t Skip the Hot Sauce
Hot sauce in gumbo isn’t just about adding heat — it’s about balancing flavors. The slight acidity helps cut through the rich, smoky roux and gives the dish brightness. You can add a dash while cooking, but many people prefer to serve it on the table so everyone can adjust to their taste.
Suggestion: Try a Louisiana‑style hot sauce for authenticity.
How to Store Chicken Gumbo
- In the Fridge: Store cooled gumbo in an airtight container for up to 5 days. This makes it an excellent make‑ahead meal for busy weeks. Reheat gently on the stove or in the microwave, adding a splash of stock or water if it becomes too thick.
- In the Freezer: Gumbo freezes beautifully for up to 3 months. Use freezer‑safe containers or heavy‑duty zip bags with the air pressed out.
Reheating Tip: Thaw overnight in the fridge, then reheat slowly on the stove. Add a few fresh scallions and a dash of hot sauce to brighten the flavor.
Making Gumbo Ahead of Time
Gumbo is actually one of those dishes that tastes better the next day as the flavors have more time to blend. You can make it entirely ahead and refrigerate it, or prep in stages to make cooking day easier.
- Chop vegetables up to 24 hours in advance.
- Make the roux ahead and store it in the fridge for up to 2 days — just warm it before continuing with the recipe.
Avoiding a Bitter Gumbo
The most common culprit for bitter gumbo is burned roux. Using butter for a dark roux can be risky because butter contains milk solids that burn during the long cooking process. This is why most Louisiana cooks prefer using vegetable oil or canola oil for a deep, dark roux — they can handle the higher heat without scorching.
Summary
This authentic Chicken Gumbo is a comforting Louisiana classic that’s rich, hearty, and layered with deep, smoky flavor. Made with tender chicken, savory andouille sausage, and the famous Cajun “Holy Trinity” of onion, bell pepper, and celery, it’s a dish that warms you from the inside out. The secret lies in the slow‑cooked, dark roux, which gives the gumbo its signature depth and silky texture.
Perfect for cozy family dinners, gatherings, or any time you crave Southern comfort food, this gumbo simmers to perfection with Cajun spices, Worcestershire sauce, and just the right kick of hot sauce. Serve it over fluffy white rice, garnish with fresh scallions, and enjoy a bowl of pure Louisiana flavor. Best of all, gumbo tastes even better the next day, making it ideal for make‑ahead meals or freezing for later.
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