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Chicken Gumbo

Delicious Chicken Gumbo

Rich, hearty, and full of flavor — this chicken gumbo blends tender veggies, smoky sausage, and juicy chicken into a Southern classic.
Course: Dinner
Cuisine: American

Ingredients
  

  • 8 oz. andouille sausage quartered lengthwise and sliced 1/4-in. thick (2 cups)
  • 3 8- to 9-oz. each boneless, skinless chicken breasts
  • 1/2 cup vegetable oil
  • 3/4 cup about 3 1/4 oz. all-purpose flour
  • 1 medium-size 8 oz. yellow onion, chopped (about 1 cup)
  • 1 small 7 oz. green bell pepper, chopped (about 3/4 cup)
  • 1 medium-size 1 oz. celery stalk, chopped (about 1/2 cup)
  • 4 small garlic cloves finely chopped (about 1 Tbsp.)
  • 8 cups chicken stock warmed
  • 2 dried bay leaves
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Cajun seasoning
  • 1 Tbsp. chopped fresh thyme or 1 1/2 tsp. dried thyme
  • 1 Tbsp. hot sauce plus more for serving
  • Kosher salt to taste
  • 4 3/4-oz. each scallions, chopped (about 1 cup), plus more for serving
  • 1 tsp. filé powder
  • Hot cooked rice for serving

Method
 

  1. 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. ]
    Chicken Gumbo
  2. 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. ]
    Chicken Gumbo
  3. 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. ]
    Chicken Gumbo
  4. 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.
    Chicken Gumbo
  5. Slowly whisk in warm stock, about 1/2 to 1 cup at a time, until fully combined.
    Chicken Gumbo
  6. Add seasonings and chicken: Stir in bay leaves, Worcestershire sauce, Cajun seasoning, thyme, hot sauce, browned chicken breasts, and salt to taste.
    Chicken Gumbo
  7. 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. 
  8. Add sausage: Stir in browned sausage, and cook over low, stirring occasionally, for 30 minutes.
    Chicken Gumbo
  9. Chop chicken: Meanwhile, cut chicken crosswise into 1/2-inch-thick slices; set aside.
    Chicken Gumbo
  10. Add scallions: Stir scallions into gumbo; cook over low, stirring occasionally, for 30 minutes.
    Chicken Gumbo
  11. 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.
    Chicken Gumbo
  12. Add filé powder: Remove from heat; sprinkle with filé powder, and stir gently to combine.
    Chicken Gumbo
  13. Serve gumbo over hot cooked rice; garnish with additional scallions and hot sauce.
    Chicken Gumbo

Notes

Rich, hearty, and full of flavor — this chicken gumbo blends tender veggies, smoky sausage, and juicy chicken into a Southern classic.