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–+ servings
Chicken Gumbo

Chicken Gumbo

A hearty savory, delicious roux-based chicken soup served over rice.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Cajun
Servings 8 Bowls
Calories 709 kcal

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
    Chicken Gumbo - ingredients gathered
  • In a second medium saucepan, cook the white rice.
    2 cups white rice
    White Rice - cooked in a pot with a wooden spoon.
  • 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
    Chicken Gumbo - browned chicken pieces in a glass dish
  • 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
    Roux - flour being stirred in hot oil.
  • Continue stirring the flour in the hot oil. Keep things moving so the flour doesn't burn, which will ruin the roux.
    Medium Roux - medium colored roux in a Dutch oven.
  • 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.
    Dark Roux - dark colored roux in a Dutch oven.
  • 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
    Chicken Gumbo - onions, celery, and bell pepper simmering in dark roux
  • 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
    Chicken Gumbo - stock and vegetables simmering in a Dutch oven.
  • Reduce heat to low. Simmer 40 minutes, then add the chicken back to the pot and cook until tender, about 10 minutes more.
    Chicken Gumbo - Simmering in a Dutch oven.
  • Remove from the heat, and add the chopped green onions.
    1/2 cup green onions
    Chicken Gumbo - in a Dutch oven and topped with chopped 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
    Chicken Gumbo

Nutrition

Calories: 709kcal | Carbohydrates: 62g | Protein: 34g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 746mg | Potassium: 741mg | Fiber: 2g | Sugar: 6g | Vitamin A: 268IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg
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