A true Cajun classic! This simple gumbo focuses on its main ingredient – chicken. It’s a rich, hearty chicken stew made with a dark roux, onion, bell pepper, and celery served over white rice. When I make it, I’m reminded of Maw-Maw and Paw-Paw’s house when I was a kid. It is a uniquely delicious flavor and aroma. Ç’est tellement bon! It’s so good!
Chicken Gumbo Recipe
Chicken Gumbo
Equipment
- large gumbo pot or dutch oven
- cutting board
- kitchen knife
- spatula
Ingredients
- 1 cup vegetable oil
- 2 cups white rice
- 8 chicken thighs
- 1 cup all-purpose flour
- 2 large onions – chopped
- 1 cup green bell pepper – chopped
- 1 cup celery – chopped
- 2 quart chicken stock
- 3 clove garlic – minced
- 1 tsp fresh thyme – finely chopped
- 3 bay leaves
- ⅛ tsp powdered cloves
- ⅛ tsp powdered allspice
- ¼ tsp cayenne pepper
- ½ tsp fresh basil – finely chopped
- 1 tsp salt – more to taste
- ½ tsp black pepper – more to taste
- ½ cup green onions – chopped
- 1 tbsp gumbo filé – optional
Instructions
- Gather all of your ingredients. Add vegetable oil to a large gumbo pot or dutch oven, and bring up to medium heat.1 cup vegetable oil
- In a second medium saucepan, cook the white rice.2 cups white rice
- Brown the chicken in batches (don't crowd the pan so the chicken browns properly). Remove to a platter and set aside.8 chicken thighs
- Reduce heat to medium-low, and add the flour to the hot oil and rendered chicken fat. Use your spatula to mix the flour and oil well, stirring constantly.1 cup all-purpose flour
- Continue stirring the flour in the hot oil. Keep things moving so the flour doesn't burn, which will ruin the roux.
- For chicken gumbo, you want a dark chocolate colored roux. Continue cooking , constantly stirring the flour in the hot oil until you achieve a rich, dark color.
- Add the onion, bell pepper, and celery. Sauté the vegetables until they are limp.2 large onions, 1 cup green bell pepper, 1 cup celery
- Add the chicken stock, garlic, thyme, bay leaves, cloves, allspice, cayenne and basil. Add salt and black pepper, to your liking.3 clove garlic, 1 tsp fresh thyme, 3 bay leaves, 1/8 tsp powdered cloves, 1/8 tsp powdered allspice, 1/4 tsp cayenne pepper, 1/2 tsp fresh basil, 2 quart chicken stock, 1 tsp salt, 1/2 tsp black pepper
- Reduce heat to low. Simmer 40 minutes, then add the chicken back to the pot and cook until tender, about 10 minutes more.
- Remove from the heat, and add the chopped green onions.1/2 cup green onions
- Serve in a soup bowl over cooked long grain white rice. If desired, add a pinch of filé, which helps thicken the soup and adds flavor and aroma. Serve with freshly baked French bread.1 tbsp gumbo filé
PRIVATE NOTES
Nutrition
More Information
There’s nothing like a warm, freshly baked French baguette to enhance your meal. Serve it slathered with Herbed Butter for extra yummy goodness.
Make a Dark Roux
The secret to great chicken gumbo is to start with a dark chocolate colored roux. Making roux is not difficult, but it does take time – about 30 minutes. Use equal parts flour and oil. Bring a heavy saucepan up to medium heat. Mix the flour and oil well, and use a spatula and continuously stir the roux to keep the flour from burning. As the flour toasts in the hot oil, it will begin to darken. Keep going until the roux reaches a dark chocolate color. Don’t stop stirring, even for a bit. If the flour burns, it will be bitter and the roux will be ruined. If you do it right, it will have a rich, nutty aroma that tastes amazing in chicken gumbo.
Storing Roux
Because roux can be a long process to make, I will often make extra. If the roux is made with oil, it will keep at room temperature for several weeks. If the roux is made with butter, it should be kept refrigerated. It will still last for several weeks in the refrigerator.
Gumbo Variations
There are many variations of gumbos, and their ingredients. Some people will add okra, shrimp, crab or sausage. See my Cajun Seafood Gumbo recipe as an example. This one is simply chicken gumbo. It tastes so good, and your whole house will smell wonderful while you cook. Your belly will be warm and full. There is nothing like a bowl of hot gumbo on a cold winter night!
Related Recipes
Roux
Cajun Chicken Fricassee
Cajun Seafood Gumbo
Rice Dressing
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