Chicken Gumbo
The ultimate comfort food, Chicken Gumbo combines tender chicken and savory sausage in a rich, flavorful broth. Perfect for chilly nights, it's an easy weeknight dinner that will warm your heart and soul. Make it tonight for a satisfying meal!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Wooden Spoon
Ingredients
- 1 pound Andouille sausage Cut into 1/4-inch slices.
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 medium onion Peeled and chopped (about 1 cup).
- 1 small green bell pepper Stemmed, seeded, and chopped (about ½ cup).
- 1 rib celery Chopped (about ½ cup).
- 2 quarts chicken broth
- 3 cloves garlic Minced.
- 2 teaspoons Creole seasoning
- 2 pieces bay leaves
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh).
- to taste hot sauce
- 1/4 cup green onions Chopped (white and green parts).
- 2 tablespoons minced fresh parsley
- to serve hot cooked rice For serving.
Instructions
- In a large Dutch oven over medium-high heat, brown sausage, about 3 to 5 minutes. Remove from pan and place on a paper towel-lined plate. Reserve drippings in pan.
- Add chicken breast to Dutch oven, and cook until brown, about 5 minutes per side. Remove from pan and place on a paper towel-lined plate.
- Reduce heat to medium. Add the oil and flour to the drippings, whisk together to combine, and continue to cook roux over medium heat until dark brown, about 20 to 30 minutes, stirring constantly.
- Add onion, bell peppers, and celery. Cook until vegetables are tender, about 5 to 10 minutes. Add broth and stir until blended.
- Add chicken, garlic, Creole seasoning, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer, chicken is fork-tender, about 1 hour.
- Return sausage to pan, and cook until sausage is thoroughly cooked, about 30 minutes.
- Remove chicken and bay leaves. Cut chicken into strips and return to gumbo. Season gumbo to taste with salt and additional hot sauce, as desired. Add green onions, and parsley. Serve over hot cooked rice.
Notes
- Andouille sausage: If desired, swap in kielbasa or another smoked sausage.
- Chicken broth: Feel free to use homemade chicken broth or your favorite store-bought brand.
- Homemade Creole Seasoning: In an airtight jar, add 3 Tbsp. paprika, 2 Tbsp. garlic powder, 2 Tbsp. salt, 1 Tbsp. freshly ground black pepper, 1 Tbsp. onion powder, 1 Tbsp. cayenne pepper, 1 Tbsp. crushed dry oregano, and 1 Tbsp. crushed dried thyme. Shake vigorously and store leftover seasoning in an airtight container in the pantry up to 6 months.
- Hot sauce: This is optional, but highly recommended if you enjoy spice.
- Yield: This Chicken Gumbo recipe makes eight hearty servings, ideal for enjoying over hot cooked rice.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Freeze gumbo in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator.