chicken gumbo

Chicken Shrimp and Sausage Gumbo - rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and sausage. Everything you want in a comfort food is right in here. A dish like no other!

Gumbo

canola oil

chicken skinless chicken thigh

oz smoked sausage

unsalted butter

flour

onion

garlic

green bell pepper

celery ((about 3 sticks))

crab legs

Creole seasoning.

chicken bouillon powder

smoked paprika

thyme

bay leaves

tomatoes ((chopped))

chicken stock ((sub

shrimp

gumbo file

green onions (, chopped)

parsley

Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.

In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.

Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.

When you have achieved your desired color. Remove from stove and let it cool.

Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.

Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes. Add the shrimp, simmer for 5 more minutes.

Stir in file powder, green onions, and chopped parsley.

Adjust thickness soup and flavor with broth or water and salt.

This yummy chicken and sausage gumbo recipe has a taste of New Orleans in ever bite. It's loaded with chicken, smoked sausage, vegetables and spices.

Chicken and Sausage Gumbo

vegetable oil

all-purpose flour

onions

celery

Italian seasoning

parsley, (or 1 1/2 teaspoons dried)

andouille sausage

chicken (shredded)

chicken stock

okra

Creole seasoning

sugar

picante sauce

white rice

Filé powder (optional)

Heat butter and oil in a large stock pot over medium high heat until butter is melted.

Gradually add flour, stirring constantly to make a roux. Continue stirring for 8 minutes until roux becomes dark brown, similar to the color of chocolate.

Reduce heat to low.

Add onions, green bell peppers, celery, Italian seasoning, parsley, sausage, chicken and broth.

Bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring often.

Add the okra, Creole seasoning, sugar, picante sauce and bay leaves.

Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes.

Remove and discard bay leaf.

Place a generous amount of cooked rice into individual bowls.

Pour gumbo over rice.

Sprinkle with file powder if desired.

This homemade slow cooker gumbo soup features chicken, Andouille sausage, okra, and lots of fresh veggies!

Crockpot Chicken Gumbo Recipe

olive oil

chicken thighs

onion,

rosemary

chicken broth

sausage

green bell peppers

brown rice

sage

garlic,

dry thyme

salt

Tabasco

Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.

Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.

Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.

I made this for my family. It was very bitter. It did not have enough, salt, fat or any sweetness. Too much rosemary, sage and thyme I think. Disappointing for the amount of time spent preparing. 

Made with green beans, and it was amazing! 
Cooked in my insta pot for 18 minutes!
I did not use any okra file or cornstarch, it was still tasty. Plenty leftover for the next day. 

This looks amazing! Making it soon. Could I use a rotisserie chicken instead and would I add that at the end? Also could I just add creole seasoning instead of the individual spices?

Sooooo simple and so good. I used the slow cooker on my instant pot so I could brown the chicken there and not dirty another pan.  I dumped some of the broth in first so I could deglaze the bottom before putting everything else in.   I also added 2 tsp of no salt Cajun seasoning.

LOVE this one and will be putting it into my meal rotation. Thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569001580/rq1dothfwu5wyjzvkngv.mp4

Slow Cooker Gumbo with chicken, andouille and okra. It's an easy make-ahead meal the whole family will love!

Slow Cooker Gumbo

Instant Pot Gumbo is the perfect dish to feed a crowd! Simple ingredients packed with maximum flavor and taste!

Instant Pot Gumbo

red bell pepper (diced)

onion (diced)

celery (diced)

butter

tomatoes

green chilies

chicken

¼ tsp pepper

tbsp Creole seasoning (or Cajun seasoning)

lb shrimp

Add the olive oil, red bell pepper, onion, celery, garlic, and sausage pieces into the Instant Pot.

Saute for 8 minutes. Stir with a wooden spoon.

Take the sausage mixture out of the Instant Pot and have it sitting in a bowl.

Add the butter into the empty Instant Pot and saute for 8 minutes. Stir the butter once melted, and then add the flour. Stir the mixture together.

Add the chicken broth, diced tomatoes, green chilies, and chicken cubes into the mixture.

Pour the sausage mixture into the Instant Pot with the rest of the ingredients. Stir with a wooden spoon.

Add the salt, pepper, Creole seasoning, and bay leaves. Stir.

Put on the lid and high pressure for 25 minutes.

Once the time has passed, do a quick release and then remove the lid.

Add the shrimp and stir it in with the rest of the ingredients.

Saute for 5 minutes and stir.

Serve and enjoy :)

https://content.jwplatform.com/videos/0i7HcVFP.mp4

Make the best Instant Pot Gumbo using this video recipe. Full instructions, cooking tips, serving ideas and more for this dinner. Easiest Cajun Gumbo ever!

You can make great chicken gumbo with this easy recipe.

Chicken Gumbo

chicken breasts

bacon

plum tomatoes (chopped)

corn kernels

rice

water

hot pepper sauce

black pepper

cajun seasoning

Black pepper

corn kernel

In a large pot, fry the bacon. Remove the bacon and set aside. Add the oil to the bacon drippings that are in the pot.

Dredge the chicken pieces in flour and brown them in the pot. This may have to be done in several batches.

Pour the chicken broth over the browned chicken and bring to a boil.

Add all remaining ingredients and simmer for 30 minutes.

Taste and season before serving.

You may add the bacon to the soup if desired

Nice recipe. I like it. Haters gonna hate. Keep up the good work.

1st time making chicken gumbo turn out great. Will make again, maybe tomorrow

Aside from the obvious ingredients that no self respecting native would add or omit from a gumbo (no shrimp, chicken breasts instead of thighs, corn?! etc and the smirky wink in your response to a previous commenter) if one will be freezing this soup they should be made aware that ingredients such as celery and will become very grainy and disintegrate upon thawing leaving diners with a gritty, sandy tasteless mess.

I think this would be a great soup to freeze.

Enjoy a rich, flavorful single serving Chicken Gumbo. This easy recipe brings authentic New Orleans taste with a perfect blend of vegetables, sausage, and chicken.

Chicken Gumbo For One

avocado oil

celery ((about 1 celery rib))

creole seasoning

garlic (-minced)

worcestershire sauce

chicken (-shredded

Make the Roux: Heat a 2-quart pot over medium heat and add the oil. Let the oil heat for about 5 minutes, then add the flour. Stir the oil and flour together to form a roux. Continue stirring for 10-15 minutes until the roux is the color of a penny or caramel.

Cook the Vegetables: Add the onions, bell peppers, celery, sausage, and Creole seasoning to the roux. Stir to blend everything together and cook for 2 minutes, stirring frequently. Add the garlic and cook, stirring, for 30 seconds.

Add the Broth and Seasonings: Pour the chicken broth into the pot. Season with thyme, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.

Add the Chicken: Stir in the cooked chicken. Continue cooking, stirring occasionally, for an additional 10 minutes.

Serve the gumbo on its own or over white rice and enjoy!

It is delightful to find that yummy gumbo can be made from proteins other than seafood. I used Andouille sausage and added okra, just because I had some on hand. Delicious meal!

Hearty Chicken Gumbo over rice is the ultimate Mardi Gras dinner. This chicken and sausage stew is so delicious, though, you&#039;ll want to make the easy gumbo recipe all year long.

sausages

boneless, skinless, chicken breasts

onion (chopped (1 cup))

green bell pepper (stem removed, seeded and chopped (1/2 cup))

celery rib (chopped (1/2 cup))

chicken broth ((see note 2))

garlic (minced)

Creole seasoning ((see note 3))

dried thyme ((or 1 teaspoon fresh thyme))

hot sauce (to taste (see note 4))

green onions (chopped (white and green parts))

rice (hot, for serving)

In a large Dutch oven over medium-high heat, brown sausage, about 3 to 5 minutes. Remove from pan and place on a paper towel-lined plate. Reserve drippings in pan.

Add chicken breast to Dutch oven, and cook until brown, about 5 minutes per side. Remove from pan and place on a paper towel-lined plate.

Reduce heat to medium. Add the oil and flour to the drippings, whisk together to combine, and continue to cook roux over medium heat until dark brown, about 20 to 30 minutes, stirring constantly.

Add onion, bell peppers, and celery. Cook until vegetables are tender, about 5 to 10 minutes. Add broth and stir until blended.

Add chicken, garlic, Creole seasoning, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer, chicken is fork-tender, about 1 hour.

Return sausage to pan, and cook until sausage is thoroughly cooked, about 30 minutes.

Remove chicken and bay leaves. Cut chicken into strips and return to gumbo. Season gumbo to taste with salt and additional hot sauce, as desired. Add green onions, and parsley. Serve over hot cooked rice.

I added a bit of Gumbo Filé  to thicken mine.  Love Andouille sausage.  For a bit less spice, simmer the sausage in some water first for a little bit.  Add the hot sauce to taste upon serving.  Yum.

https://content.jwplatform.com/videos/47aHwL1z.mp4

Hearty Chicken Gumbo over rice is the ultimate Mardi Gras dinner. This chicken and sausage stew is so delicious, though, you'll want to make the easy gumbo recipe all year long.

Chicken Gumbo - Culinary Hill.mp4

My New Orleans chicken and sausage gumbo is simmered for an hour developing an irresistible aroma and deep flavors.

New Orleans Chicken and Sausage Gumbo

chicken drumettes

lb. boneless (skinless chicken thighs)

Savory Cajun seasoning

garlic powder

yellow onion (chopped medium)

bell pepper (chopped medium)

celery (chopped medium)

garlic (chopped fine)

cayenne

unsalted chicken stock

beef smoked sausage (sliced)

green onions (sliced)

Heat a large Dutch oven over medium-high heat. Add ½ cups of oil. Once the oil is hot, add chicken wings and fry in batches for about 3 minutes, rotating halfway until golden brown.

Add chicken thighs and cook for 3 minutes, stirring occasionally to keep the chicken from sticking. Transfer to a bowl and stir in 1 teaspoon of Cajun seasoning. Your oil should have changed to a golden hue.

Add the remaining ¼ cups of oil and bring it to a smoke point. You will see a faint white smoke coming off the oil. (A thicker smoke will burn the flour.) Remove from heat and let cool for 2-3 minutes before placing back over medium heat.

Add flour and whisk until the roux turns a dark chocolate brown like a candy bar. If the roux is browning too fast, remove it from the heat while stirring constantly, reduce the heat to medium-low, and place the pot over the heat until the desired color is achieved. Stir in 1 tablespoon of Cajun seasoning. You can add okra here if you want.

Add onion, bell pepper and celery, stir to coat the vegetables with the roux, and cook for 3 minutes until softened. Add garlic, bay leaves, thyme, garlic powder, remaining Cajun seasoning, cayenne pepper and kosher salt.

Turn the heat up to medium-high heat, and add 4 cups of chicken stock in thirds, preventing any clumps from forming. Add the rest of the stock, chicken wings, thighs, smoked sausage, and worcestershire.

Bring to a boil, stirring occasionally to help it reach a rolling boil. Once it boils, skim off the raft and cook for 5 minutes on a rolling boil. Reduce to medium-low heat and simmer for one hour uncovered. The gumbo should have reduced and thickened slightly.

Taste the gumbo and adjust the seasoning with salt and pepper to taste. Serve the gumbo with hot, cooked rice and garnish with green onions.

I visited New Orleans once and ordered gumbo. This recipe tastes exactly like the gumbo I ordered there. This is a true authentic gumbo, and I'm impressed! I agree, the chocolate colored roux is key for the flavor. 10/10 for this. I will be keeping and sharing this recipe for sure.

a suggestion for the recipe layout, if you don't mind. I'm experienced enough to follow this recipe as is, so this is a perspective for non-experienced cooks- for one, the video at the top is for Seafood File Gumbo- I only mention this because following the video is referenced throughout the blog. Then, from step 3 to 4- it could be confusing to not place the roux back onto heat in step 4 to continue cooking. I know to place it back on the heat, and it's obvious it should be, but for someone new to roux, it may not be obvious for them.

great recipe! great build! great flavor! again 10/10!

I purchased your Southern Creole Cookbook a while back and this is the only way I make my Chicken and Sausage gumbo. It’s the bomb!! I make this once a month until like spring time then it’s too damn hot for gumbo. My kids and my husband love this. I never feel right even taking credit for it when my in laws and friends rant and rave. However, my husband says, “nah bae you put it together though.” So I guess he’s right.

Even without okra, this gumbo looks amazing. Thank you!

This Chicken Gumbo Recipe is rich, hearty, and packed with classic Cajun flavor! The tender chicken, sausage, and a flavorful roux makes this the perfect Southern comfort meal that everyone will love.

Tablespoon Olive Oil

Andouille Sausage Links (sliced)

Boneless Skinless Chicken Thighs (excess fat trimmed off)

Top 9 chicken gumbo recipes from across the web

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Gumbo

Chicken and Sausage Gumbo

Crockpot Chicken Gumbo Recipe

Instant Pot Gumbo

Chicken Gumbo

Chicken Gumbo For One

Chicken Gumbo

New Orleans Chicken and Sausage Gum...

Chicken Gumbo

Top 9 chicken gumbo recipes from across the web

The most viewed chicken gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gumbo

Chicken and Sausage Gumbo

Crockpot Chicken Gumbo Recipe

Instant Pot Gumbo

Chicken Gumbo

Chicken Gumbo For One

Chicken Gumbo

New Orleans Chicken and Sausage Gum...

Chicken Gumbo

The most viewed chicken gumbo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine