creole spices

This Instant Pot chicken gumbo is a comforting one-pot meal made with chicken thighs, andouille sausage, peppers, tomatoes, and a truly Creole blend of spices. It can also be made in the slow cooker.

Creole Chicken Gumbo

vegetable oil

all-purpose flour

garlic

(about 8 oz) yellow onion (diced)

tomatoes

oregano

thyme

basil

Creole seasoning

chili powder

cayenne pepper

salt and black pepper

chicken broth chicken stock

andouille sausage (3 links) (halved and sliced 1/2-inch (12-mm) thick)

chicken thighs

rice (for serving)

parsley (for serving)

Toast

In a large pot over medium heat, whisk together the oil and flour, and cook until the mixture turns golden brown, 8 to 10 minutes.

Thicken

Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables.

Cook

Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

Simmer

Stir in the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, cover, and gently simmer until the chicken is literally falling apart, at least 3 hours or up to all day (the longer the better as the flavors will meld).

Skim

Skim the fat off the surface of the gumbo. Remove and discard the chicken bones.

Serve

Divvy the rice among bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.

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Creole Chicken Gumbo

The most viewed creole spices recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine