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Chicken Gumbo recipe

Chicken Gumbo recipe

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An excellent way of using up leftover chicken. It's perfect with rice. This dish is also freezer friendly.

419 people made this

IngredientsServes: 4 - 6

  • 4 tablespoons oil for frying
  • 4 tablespoons plain flour
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 275g cooked, chopped chicken breast meat
  • 1 (400g) tin chopped tomatoes with chilli, with liquid
  • 1/2 (300g) tin chopped mushrooms, drained
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 3 cloves garlic, finely chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 dashes hot sauce

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Heat oil in a large frying pan over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the colour of a copper penny. Reduce heat to low and stir in pepper and onion. Cook 10 to 15 minutes or until tender, stirring occasionally.
  2. Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

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Reviews & ratingsAverage global rating:(510)

Reviews in English (384)

Fantasitc! I put in a little less hot sauce, being mindful of my little one though, but very tasty nontheless-23 Aug 2011

Used different ingredients.I used normal chopped tin tomatoes and only a dash of hot sauce, so it was not as spicy.-03 May 2011

very tasty, will make it again-14 Sep 2016

Recipe Summary

  • 3 tablespoons vegetable oil, such as safflower
  • 1/3 cup all-purpose flour
  • 2 red bell peppers (ribs and seeds removed), chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen, cut okra
  • 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
  • Store-bought or homemade cornbread, for serving (optional)

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

Add 4 cups water stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper if desired, serve with cornbread.


Made as stated and it was pretty good, but not as full flavored as I thought it would be. It makes enough for a small army! It's definitely a good base but I think it needs more cayenne.

Delicious recipe will make it again

I alter it quite a bit but this is the go to Gumbo recipe from my childhood.

Great recipe to riff on. I halved it, served it with rice, and fed 10 adults with enough left over for another meal for 2. People raved about this gumbo! I seasoned the chicken the day before with salt and Cajun seasoning. Salted the shrimp with old bay as well. Rather than clam juice, I made a stock with beef bones, shrimp shells, water, and tomato sauce that I used in it’s place. It was a fantastic substitute. Such a great soup. It may not be traditional but it’s beyond delicious.

I made this for a Mardi Gras party for 20 and it was a big hit. I listened to the folks warning that it makes a ton and made about a 2/3 recipe. We still had plenty of gumbo leftover. Having lived close to NOLA for a couple of decades I've made plenty of different recipes of gumbo and liked the variations this one offered. Wading in on the tomato/ no tomato debate, I got curious looked through many Cajun cookbooks in my collection, including from Emeril's and Brennan's. Most recipes don't include tomatoes, but a few do. I went ahead and added the tomatoes for variety. They were alright, but Iɽ leave them out next time. Also, I get that some cooks are intimidated by making roux. It takes a long time to make and can go from perfect to burnt in the blink of an eye. We just remodeled our kitchen (as in last month) and I'm still getting used to the commercial cooktop I have dubbed "the Flamethrower." (Low is the new high!) I didn't want to risk burning the roux with 20 people coming for dinner, so I used roux from a jar. Roux contains very basic ingredients, just flour and oil, cooked to the perfect texture and flavor. The folks who do that commercially pretty much have the technique dialed in. Yes, real purists will make their own roux, but if you aren't comfortable making it you don't have to. To quote the Barfoot Contessa when it comes to off the shelf ingredients v. making from scratch, "You could make it yourself, but why bother?" The guests loved it. I served leftovers to a chef-friend when he and his wife came for the weekend. We had a long conversation about roux techniques, with him wanting to know which technique I used for mine because it was so good. I ⟾ssed up and showed him the jar. He had a good laugh and said there was nothing wrong with that!

Iɽ make this again for sure! I don't do okra (sorry) so I subbed in mushrooms, added 2 tsp cajun seasoning and file powder at the end. Really tasty.

Very tasty, but I should have read the comments about the amount. I made half the recipe and ended up with a bathtub full of gumbo. For the roux, I learned at the New Orleans School of Cooking to bake flour until it is light brown. It keeps forever in a glass container. Sift it into the hot fat. Makes great roux or gravy every time.

This came out really good! I love gumbo and wanted to make it myself for the first time. I cut the recipe in half. I'm not a novice in the kitchen so I've changed a few items in the recipe. I used chicken kielbasa sausage. I seasoned my chicken thighs for 24 hours with Lawray's. I only brought 1 bottle of clam juice, so I took the skins off the shrimp and boil the skins. I added that broth to the gumbo. I seasoned my shrimp with old bay. I also added onion and garlic power and I used chicken broth. I'm from Jamaica and I love good food and this was good.

To the Maine cook whose roux burned: I have made gumbo many times (despite living in the Colorado mountains ather than New Orleans) using a similar recipe, but I think the heat level in this is too high and the cooking time for the roux is too short. I would use medium heat and always cook this dish in a heavy pan. I never use anything except on of my Le Crueset enameled-cover cast iron pots. Roux is one of those ingredients that seems to be doing next to nothing in the pot for some time, then suddenly begins to brown. You need to watch it carefully, especially once it starts to brown. You're shooting for a dark reddish-brown, as the recipe states, but it can change from exactly that stage to burned in a flash! It will have sort of a unique, toasted fragrance toward the end, but shouldn't smell burned. I hope you try it again, because it's really good when one gets the roux right I hope that is helpful.

I am a true novice with the world of Louisiana food. Never had gumbo. But the reviews looked so great and I had all the ingredients in my fridge. That said, I am not sure if I burnt the roux. My husband said it tasted muddy. I say it tasted unremarkable for the number of ingredients required. You recommend a high heat method, but the internet tells me to bake it or do low temperature. My roux was dark chocolate colored after three minutes of cooking - it has a bit of a bitter taste to it and spiciness, but I'm not sure that is burnt or the way it is supposed to taste. anyway, please be more specific about making Roux and how not to burn it. Also, I cut the recipie to 1/4 and still had 6 servings for me and my husband. we are but a two person household, and if I burnt the roux, I'm sure glad I didn't make the full recipe

First off, to the people saying this is not authentic, I'm sorry, but if authentic is taken to mean what everybody's grandmother in South Louisiana made, then no recipe is authentic. They didn't use a recipe and never made it the same way twice as it always depended on what was at hand. However, if authentic means falling within the range of foods that taste like gumbo, this is a decent gumbo. True, wine is not typical, but there's no law against it. Tomatoes also are not traditional of Cajun gumboes, but they are common in New Orleans, and are beginning to appear even in Cajun Country. If you use them, Rotel is the brand of choice. And to the person from California who said bell pepper is not an ingredient of true gumbo, please restrain yourself from opining on Cajun cooking. Onions, bell pepper, celery and garlic are essential in 90% of savory Louisiana dishes.

Simply outstanding. I did half the recipe and have enough leftover after 2 servings tonight to bring to a potluck tomorrow night. But take note .. I used 5 kinds of peppers .. green and red bells, poblano, jalapeño, and serrano reaper .. red pepper flakes instead of cayenne .. dried thyme .. lobster base in lieu of beef .. and a v good pecan smoked hard beef sausage. A healthy dose of Grim Reaper Hot Sauce really put this on the map. Eat your hearts out .

Authentic or not, this recipe is very good. We're calling it "20 pounds of gumbo". 16 servings? 16 what? 16 giants? 16 families? We fed perhaps 40 people generous helpings, and ended up with 4 quarts left over? 16 servings? With 10 pounds of meat? This should read "Serves 50", perhaps more. And, yes, I will make this again.

I have one major issue with this recipe: do not brown the flour first and then saute vegetables in it for 20 minutes. I used butter and bacon fat for sauteing the vegetables and when they were done au point I stirred in the flour so the fat would absorb it and cook it. I also used Louisiana Hot Sauce instead of cayenner. Came out wonderful.

My in-laws are from Louisiana. My mother-in-law made THE BEST chicken and sausage gumbo (may she rest in peace). Of course, she didn't have a recipe. "Some of this. a little of that. " She alway said the most important part of any gumbo is the roux. I prefer mine a bit darker than peanut butter. I've tried many recipes, but this one comes closest to hers in depth of flavor. I cut this recipe in half. I use chicken wings and have tried various smoked sausages.

I've seen many different reasons posted why this isn't authentic. One person from Cali even suggested that bell peppers aren't authentic in gumbo. I laughed. Every gumbo begins with the cajun trinity of bell peppers, onions and celery along with a roux. There are "inauthentic" things about this gumbo. But really gumbo is simply a combination of things added to the roux and the base of those three vegetables. Traditionally it's made with either seafood OR upland animals (not both at once), so it's not necessarily done with chicken, andouille sausage, AND shrimp. But you know what? This version is good. So are the the wine and tomatoes. Not necessarily traditional, but they are tasty. If it's not spicy enough, have some Tony Chacheres or Slap Yo Mama seasonings on hand and some tabasco. Generally either file powder or okra is used for extra thickening if your broth is too thin. The browner the roux, the less thickening power it has.

First this recipe makes ALOT of food. I did half recipe and this is feeeding a family of five with grown boys for two days. Very easy to follow recipe and tasty, I used a full teaspoon of cayanne.

This was delicious & most of us loved it.(Which is what counts with us you can't eat an certificate of authenticity.)Half a recipe was way too much for 5. Leftovers freeze well. My changes were: no okra (and I really don't care about your opinion on that!) cut chicken smaller, used butter for roux & cooked about 45 mins, less bell pepper, sub chicken broth for clam juice. My point is it's a very flexible recipe that you can tweak to suit YOUR taste. I put gumbo file and LA Hot Sauce on the table, and served it with rice, cornbread, and collards (Paula Dean's). It was a bit too spicy with the Thomas Ragin' Cajun Original andouille I'll use medium next time. It's a lot of work, but a great make ahead for a crowd and a special occasion.

good, but not gumbo. a friend made this then pointed me to the recipe, letting me know the gumbo i made--which he adored--wasn't authentic. iɽ left out the tomatoes and wine. growing up with cajun cookery, i will say that tomatoes are an absolute no-no in gumbo. you might find clams, but not clam juice no white wine green bells, not red. there are more authentic gumbo recipes out there, for sure. oh, and don't forget the filé . really such an essential part.

This is a great recipe. It was a big hit at our holiday party. Love the fact that its better made ahead. Half the recipe was plenty. Seasoned and cooked chicken beforehand and made the roux over med-low heat (30-40 min) as suggested by others. I did substitute fish stock for clam juice (and separated some before adding shrimp) to accommodate a shellfish allergy. Its pretty easy if you do the prep work in advance and definitely worth the effort. I served it over brown rice with corn bread muffins. Will surely make it again.

definitely half the recipe and it will still feed 16. Make sure to use real andouille sausage, it spices the whole dish.

A good, solid recipe that held up to my tweaking based on ingredients on hand. I didn't have clam juice and discovered late that we were out of chicken stock, so I used an equivalent amount of water and it was still tasty. I halved the recipe, and it was PLENTY for our family of 4. I did not use the "make ahead" option, but I'm looking forward to the left-overs this week.

This was a big hit at a recent party. Great in terms of making ahead of time. It makes a HUGE amount of soup.

This is a wonderful recipe - easy, other than the prep work, but after everything is added, it simmers into a delicious soup. The only thing I added were some red pepper flakes and smoked paprika to spice it up a bit.

This is a fantastic recipe if you love veggies. If you are a fan of a less veggie-centric gumbo, this is probably not your recipe. I used fresh tomatoes from the garden instead of canned and skipped the clam juice (because I didn't have any on hand). I used smoked beef sausage instead of andouille. Add extra broth if you like it soupy. I made half of this recipe and had gumbo for weeks. Freezes and reheats very well, tastes even better as leftovers. Serve over good steamed rice. Overall, a very flavorful dish that is flexible and can (should!) be made ahead.

A dark roux base combined with other thickening ingredients like okra (use pre-cut frozen okra if fresh is not available) and Zatarain’s gumbo file provides the characteristic gumbo taste. Adding in dried thyme, basil, bay leaf, basil, cayenne pepper, and smoky Aidells Cajun andouille sausage gives it layers of flavor and a spicy kick that is distinctive in Creole cooking.

No, gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It can be thickened with a dark roux, okra, or file powder, or a combination. Rice is served on the side with gumbo. Jambalaya is rooted in Spanish influence from paella, it’s a rice-based dish simmered with various vegetables, meats, and seafood.

Andouille and Chicken Gumbo

This one-pot wonder is loaded with Johnsonville® Andouille Rope Sausage, boneless chicken thighs, onions, green bell peppers, celery and Creole seasoning in a dark roux. Serve it with buttered grain bread and long grain white rice for a Mardi Gras meal sensation.

This one-pot wonder is loaded with Johnsonville® Andouille Rope Sausage, boneless chicken thighs, onions, green bell peppers, celery and Creole seasoning in a dark roux. Serve it with buttered grain bread and long grain white rice for a Mardi Gras meal sensation.


packages (13.5 ounces each) JOHNSONVILLE® Andouille Rope Sausage, cut into coin-slice pieces

1-pound chicken thighs, boneless and cut into ½-inch pieces

tablespoons vegetable oil, divided

cup chopped green bell pepper

tablespoons Creole or Cajun seasoning

cups chicken or vegetable stock



In a large stock pot, cook and stir sausage in 1 tablespoon oil over medium heat until browned about 4 minutes. Remove sausage and set aside.

In the same stock pot, cook and stir chicken in 1 tablespoon oil over medium heat until browned 5-6 minutes. Remove chicken and set aside.

In the same stock pot, heat 1 cup oil over medium heat. Gradually add flour to form a roux stirring continuously not to burn. When it has reached the color of chocolate, add onions and cook until translucent, about 5 minutes. Add bell pepper and celery and continue to cook in the roux until softened, about 4 minutes. Stir in seasonings.

Add stock slowly and stir.

Add sausage and chicken stir. Bring to a boil, reduce heat and simmer for 30-45 minutes.

Serve with rice and garnish with parsley.

Multi-Cooker Preparation: In the Multi-Cooker, cook and crumble sausage on sauté setting, add onions and peppers, cooking until sausage is browned and internal temperature is 160° about 10 minutes. Add the remaining ingredients. Secure lid on pot and close pressure-release valve. Select manual-high pressure setting for 2 minutes. Use quick pressure release to depressurize.

Multi-Cooker Directions

In the Multi-Cooker, cook and crumble sausage in 1 tablespoon oil on sauté setting, add the onions, pepper and celery, cooking until sausage is browned and vegetables are tender about 10 minutes.

Add 1 tablespoon oil and chicken.

Select sauté setting, cook and stir until chicken is cooked through remove from Multi-Cooker.

Add 1 cup oil and flour to Multi-Cooker.

Select sauté setting, cook and stir until caramel colored about 20 minutes.

Add remaining ingredients.

Secure lid on pot and close pressure-release valve.

Select manual-high pressure for 5 minutes use quick pressure release to depressurize.


About 6-7 pounds of chicken, seasoned generously with Cajun Seasoning like Tony Chachere’s
2 pounds of sausage
16 oz. dark brown roux
2 medium onions, chopped
1 medium bell pepper, chopped
1 or 2 stalks of celery, chopped
About 1 cup chopped onion tops (green onions), plus more to use as garnish
8 quarts water (If you’re not using bone-in chicken, substitute chicken broth for about half the liquid.)
½ cup parsley, chopped
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic powder

Note: Some purists say a gumbo must have okra in it. Afterall, the word “gumbo” comes from the African word “quingombo,” and the Cajun French word “gombo” means okra. I grew up with okra in my gumbo, but since my wife and kids don’t like it, I usually don’t add it anymore. But if you do want to add okra, here’s what you do. Slice it, then add it for the last hour of cooking. Okra is primarily a thickening agent, so if you’re going to use it you might want to cut down just a bit on your roux.

Put chicken pieces in a bowl. Mix chicken with salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder and celery salt. Set aside.

In a heavy-duty Dutch oven over medium heat, add the canola oil and flour and stir constantly until the roux turns a deep brown color, like milk chocolate. It is very important you stir constantly, or the roux will burn. The whole process should take about 20-30 minutes, so be patient and get a good color to your roux in order to achieve an authentic Cajun gumbo.

Add the seasoned chicken to the hot roux and stir for 3 more minutes.

Add the chopped onion, celery and green pepper to the roux and stir to blend well.

Add the chicken broth, diced sausage and bay leaves bring all to a simmer. Once the liquid is simmering, reduce heat to low and cook for 45 minutes.

Remove gumbo from the heat and ladle into serving bowls.

Top each bowl with a large spoonful of white rice or potato salad and sprinkle a 1/4 teaspoon of file over the top, as well as a pinch of chopped scallions.


  • 2tbsp olive oil
  • 400g skinless chicken fillets, thinly sliced
  • 150g smoked pork sausage, sliced
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 2 celery stalks, chopped
  • 1tbsp Cajun seasoning
  • 1tsp dried thyme
  • 1tbsp flour
  • 600ml hot chicken stock
  • 3tbsp tomato puree
  • 2 ripe tomatoes, peeled and chopped
  • Salt and freshly ground black pepper
  • Boiled rice, to serve
  • Chopped spring onions, to garnish

Gumbo Sloppy Joes

This Gumbo Sloppy Joes recipe has been a kid favorite for generations.  Taking a simple Sloppy Joe and adding the flavors of Louisiana home-cooking, peppers, onion, garlic, tomato and spices, is what made this recipe so popular- although 20 minutes start to finish doesn't hurt, either!  We add a spoonful of mustard, your grandmother may have added ketchup- try it both ways and see which version of Gumbo Sloppy Joes you like better!

Chicken Gumbo

In a large soup pot over medium heat, add the oil and heat for 5 minutes until the oil is hot. Remove from heat and stir in the flour. Return to the heat and continue to stir. As it cooks, the roux will turn golden brown then slowly deepen to a rich reddish brown. This takes about 30-45 minutes. If the roux darkens too quickly, remove the pan from heat as you continue to stir and lower the heat and return the pot to the heat.

Once the roux reaches the desired color, remove the pan from heat and add the onions and celery. Return to heat and cook, stirring constantly, about 5 minutes until the vegetables are soft. Add the peppers and chopped Andouille and cook for 5 minutes. Add the thyme, sage, cayenne, pepper, garlic, chicken stock and okra. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the sliced Andouille and simmer for 10 minutes, then add the chicken, green onions, and gumbo filé spice and cook for 5 minutes more. Season to taste with salt, pepper and hot sauce.

To serve, divide the rice between 6 bowls. Spoon the gumbo over the rice and garnish with chopped parsley.


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