simple chicken gumbo recipe

Written ByJenny Smyth Posted on
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The Best simple chicken gumbo recipe

I’ve been making this simple chicken gumbo recipe for years, and it’s always a hit with my family. The dish originated in Louisiana, where it’s a staple of Creole cuisine.

The rich flavors and hearty texture remind me of home-cooked meals my mother used to make. This recipe is a perfect blend of spicy and savory, with a depth of flavor that’s hard to resist.

I love serving it over rice, and my kids adore it with crusty bread on the side. It’s a great way to use up leftover chicken and vegetables, and the best part is that it’s incredibly easy to make.

The key to this recipe is in the roux – a mixture of flour and oil that thickens the gumbo and gives it its distinctive flavor. I’ve found that using a dark roux makes all the difference in the world, so don’t be afraid to let it cook for a bit longer if you want that deep, nutty flavor.

Once you’ve got your roux made, you can add in your chicken and vegetables, and let the gumbo simmer until it’s nice and thick. It’s a great way to warm up on a chilly evening, or to serve at family gatherings when you need something hearty and satisfying.

Simple Chicken Gumbo

4.5 from 1506 votes

A comforting and flavorful gumbo featuring tender chicken, vegetables, and a rich roux-based sauce. This dish is perfect for a hearty meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Gumbo

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (adjust to taste)
2 bay leaves
2 tbsp chopped fresh parsley
1 tbsp chopped green onion

For Garnish

cooked white rice
chopped fresh parsley

👨‍🍳Directions

1In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2Add the flour and stir constantly to create a roux.
3Cook until the roux turns a dark brown color, similar to chocolate, about 15-20 minutes.
4Be careful not to burn it.
5Stir frequently to prevent sticking.
6Add the chopped onion, bell pepper, and celery to the roux.
7Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
8The vegetables should be translucent and slightly caramelized.
9Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently.
10The garlic should be fragrant but not burned.
11Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5-7 minutes.
12Stir occasionally to ensure even cooking.
13Pour in the chicken broth and diced tomatoes.
14Stir well to combine all the ingredients.
15Add the thyme, oregano, paprika, salt, black pepper, cayenne pepper, and bay leaves.
16Bring the mixture to a boil, then reduce the heat to low.
17Simmer for 20-25 minutes, until the chicken is cooked through and the flavors have melded.
18The chicken should be tender and easily pierced with a fork.
19Remove the bay leaves from the gumbo.
20Stir in the chopped fresh parsley and green onion.
21Taste and adjust the seasoning if necessary.
22The gumbo should have a well-balanced flavor with a slight kick from the cayenne pepper.
23Serve the gumbo hot over cooked white rice.
24Garnish with additional chopped fresh parsley if desired.
25The gumbo should have a thick, hearty consistency with tender chicken and vegetables in a rich, flavorful sauce.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Sharp knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2.5g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a spicier gumbo, increase the amount of cayenne pepper. You can also add other vegetables like okra or corn to make it more traditional.

This simple chicken gumbo recipe has been a staple in my household for years – it’s perfect for family gatherings or everyday meals alike!

One thing I love about this recipe is how well it stores – just refrigerate or freeze leftovers until you’re ready to reheat them.

Reheating takes no time at all – just add some more water if needed – then serve over rice for an authentic taste experience.

❓ Frequently Asked Questions About Chicken Gumbo

Q: What is gumbo?

Gumbo is a stew-like dish that originated in Louisiana, where it’s still a staple of Creole cuisine today. It’s typically made with a combination of ingredients like meat or seafood, vegetables, and a thickening agent like okra or filé powder.

Q: What is the difference between chicken gumbo and seafood gumbo?

Chicken gumbo is made with chicken as the primary protein source, while seafood gumbo uses shrimp, crab, or other types of seafood instead.

Q: Can I make this recipe without okra?

No, okra is an essential ingredient in traditional gumbo recipes because it helps thicken the sauce and adds body to the dish.

Q: How long does this recipe take to make?

This recipe should take about 30 minutes to an hour to prepare, depending on how quickly you can chop your vegetables and cook your roux.

Q: Can I make this recipe ahead of time?

No, it’s best to make this recipe just before serving because the flavors will meld together better when everything is fresh.

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