Judi's Chicken Gumbo

Dive into the rich, soulful flavors of *Judi's Chicken Gumbo*, a comforting bowl of Southern goodness that’s perfect for any occasion. This recipe combines tender, seasoned chicken thighs, smoky andouille sausage, and a medley of fresh vegetables like okra, bell peppers, and celery, all simmered in a deeply flavorful roux-based broth. Infused with aromatic spices like thyme, smoked paprika, and cayenne, this gumbo brings just the right amount of heat and heartiness. Serve it over fluffy white rice and top it off with parsley or green onions for a vibrant finishing touch. With its authentic technique and bold ingredients, *Judi’s Chicken Gumbo* is an irresistible classic for lovers of Cajun cuisine. Perfect for family dinners or gatherings, this homemade gumbo will have everyone coming back for seconds!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 12 ounces Andouille sausage
• 0.25 cups Vegetable oil
• 0.25 cups All-purpose flour
• 1 large Yellow onion, diced
• 1 medium Green bell pepper, diced
• 2 pieces Celery stalks, diced
• 3 pieces Garlic cloves, minced
• 6 cups Chicken broth
• 14.5 ounces Diced tomatoes (canned, with juice)
• 1.5 cups Okra, sliced
• 2 leaves Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cayenne pepper
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 4 cups Cooked white rice
• 0.25 cups Chopped parsley (optional, for garnish)
• 0.25 cups Sliced green onions (optional, for garnish)

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.

Step 2

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the andouille sausage slices and cook until browned on both sides, about 3–4 minutes. Remove sausage from the pot and set aside.

Step 3

In the same pot, add vegetable oil and heat over medium heat. Whisk in the all-purpose flour to form a roux. Stir constantly for about 10–12 minutes or until the roux turns a dark, rich brown color. Be careful not to burn it.

Step 4

Add diced onion, bell pepper, celery, and minced garlic to the roux. Cook for 5–7 minutes, stirring often, until the vegetables are softened and fragrant.

Step 5

Slowly stir in the chicken broth, making sure to break up any lumps in the roux. Add the diced tomatoes (with juice), sliced okra, bay leaves, thyme, smoked paprika, cayenne pepper, remaining salt, and black pepper. Stir to combine.

Step 6

Return the browned sausage to the pot, followed by the seasoned chicken thighs. Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for about 35–40 minutes, or until the chicken is tender and cooked through.

Step 7

Remove the chicken thighs from the pot and shred them using two forks. Discard any large pieces of fat or gristle. Return the shredded chicken to the pot and stir to combine.

Step 8

Taste the gumbo and adjust seasonings if needed. Remove the bay leaves before serving.

Step 9

Ladle the gumbo over cooked white rice in bowls. Garnish with chopped parsley and/or sliced green onions if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(4352.2g)

Amount per serving	% Daily Value*
Calories	4460.5

Total Fat 236.0g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 34.1g
Cholesterol 1150.7mg	0%
Sodium 13885.9mg	0%
Total Carbohydrate 298.9g	0%
Dietary Fiber 27.9g	0%
Total Sugars 33.6g
Protein 289.2g	0%

Vitamin D 47.6IU	0%
Calcium 854.3mg	0%
Iron 33.3mg	0%
Potassium 6618.4mg	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: 47.4%

Protein: 25.8%

Carbs: 26.7%