Chicken Gumbo

Dive into the soul-warming flavors of Louisiana with this rich and hearty Chicken Gumbo recipe, a true celebration of Cajun and Creole cuisine. Packed with tender, shredded chicken thighs, smoky andouille sausage, and fresh okra, this dish is simmered to perfection in a deeply flavorful roux-based broth. Aromatic vegetables like onion, celery, and bell pepper form the signature “holy trinity,” while Cajun spices like paprika, cayenne, and thyme add a bold kick. Served over fluffy white rice and topped with fresh green onions and parsley, this one-pot wonder is perfect for family dinners or any occasion that calls for comfort food with a spicy twist. Ready in just 80 minutes and serving four, this Chicken Gumbo brings authentic Southern flavors to your table.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 200 grams andouille sausage, sliced
• 60 ml vegetable oil
• 60 grams all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 pieces celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 liter chicken broth
• 400 grams canned diced tomatoes
• 200 grams okra, sliced
• 2 bay leaves
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 servings cooked white rice
• 3 pieces green onions, chopped
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Season the chicken thighs with half of the salt and pepper.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat 30 ml of vegetable oil over medium heat. Sear the chicken thighs on both sides until lightly browned, about 4-5 minutes per side. Remove the chicken and set aside.

Step 3

In the same pot, add the remaining 30 ml of vegetable oil. Stir in the all-purpose flour to make a roux. Cook the roux over medium-low heat, stirring constantly, until it turns a deep, golden brown color, about 10-15 minutes.

Step 4

Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables soften. Add the minced garlic and cook for an additional minute.

Step 5

Slowly pour in the chicken broth, stirring constantly to incorporate the roux into the liquid. Add the diced tomatoes, sliced andouille sausage, bay leaves, paprika, cayenne pepper, dried thyme, and the remaining salt and black pepper. Stir well to combine.

Step 6

Return the chicken thighs to the pot, including any juices that accumulated, and bring the mixture to a simmer over low heat. Cover and let simmer for 30 minutes, stirring occasionally.

Step 7

Add the sliced okra and continue to simmer for another 15 minutes, uncovered, until the okra is tender and the gumbo thickens slightly.

Step 8

Taste and adjust seasoning as needed. Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the gumbo.

Step 9

Serve the gumbo hot over cooked white rice in bowls. Garnish with chopped green onions and parsley, if desired.

Nutrition Facts

Serving size	(3505.6g)

Amount per serving	% Daily Value*
Calories	3605.5

Total Fat 176.1g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 38.0g
Cholesterol 774.2mg	0%
Sodium 8955.9mg	0%
Total Carbohydrate 298.3g	0%
Dietary Fiber 27.3g	0%
Total Sugars 31.8g
Protein 208.5g	0%

Vitamin D 35IU	0%
Calcium 708.6mg	0%
Iron 26.9mg	0%
Potassium 5133.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 23.1%

Carbs: 33.0%