This Chicken Gumbo is deep, rich, and unbelievably comforting. It starts with a dark roux (the flavor base), then simmers with the classic veggie mix, smoky sausage, and tender chicken pieces. Spoon it over rice and you’ve got a cozy bowl that feels like a warm hug.
Introduction
Homemade Chicken Gumbo might sound like a big project, but once you understand the roux, it’s totally doable. This recipe is a fan-favorite because it gives you that authentic, slow-cooked flavor without complicated steps—just patience and steady stirring.
The standout trick is taking the roux to a deep caramel color. That’s where gumbo gets its signature flavor. Trust me, don’t rush the roux—low and slow is what makes Chicken Gumbo taste amazing.
Why You’ll Love This Chicken Gumbo
- Ultimate comfort food: Rich, cozy stew served over rice.
- Better than restaurant: Deep roux flavor made right in your kitchen.
- Meal prep friendly: Tastes even better the next day.
- One-pot simmer: After the roux, it’s mostly hands-off.
- Customizable: Add okra, skip it, or use filé powder if you like.
Ingredients for Chicken Gumbo
Roux
- Neutral oil (1/2 cup): Base fat for the roux.
- Swap: Canola or vegetable oil.
- All-purpose flour (1/2 cup): Thickens and adds deep flavor as it toasts.
Gumbo Base
- Onion, diced (1 large)
- Bell pepper, diced (1 large)
- Celery, diced (2 stalks)
- Tip: This trio is the classic flavor base.
- Garlic, minced (3 cloves)
Proteins
- Andouille sausage, sliced (12 oz): Adds smoky flavor.
- Swap: Smoked sausage.
- Boneless chicken pieces, cut into chunks (1 1/2 lbs): Tender, hearty protein.
Liquid + Seasoning
- Low-sodium chicken broth (6 cups): Gumbo base.
- Bay leaves (2): Adds simmered depth.
- Cajun seasoning (2 tsp): Adds warmth.
- Dried thyme (1/2 tsp)
- Salt (to taste) + black pepper (1/2 tsp)
Optional
- Okra, sliced (2 cups): Adds classic gumbo texture.
- Swap: Skip okra or use 1 tsp filé powder off heat at the end.
- Hot sauce: For serving.
For Serving
- Cooked white rice (for bowls)
- Chopped parsley (2 tbsp)
How to Make Chicken Gumbo
- 1. Make the roux: In a heavy pot over medium-low heat, whisk oil and flour until smooth. Stir constantly 15–25 minutes, until the roux turns deep caramel brown and smells nutty (like toasted bread). If it starts to smell burnt, lower the heat right away.
- 2. Add onion, pepper, and celery to the roux and cook 5–6 minutes, stirring, until softened. Stir in garlic for 30 seconds.
- 3. Brown sausage slices in the pot for 2–3 minutes. Add chicken pieces and stir to coat in the roux mixture.
- 4. Pour in broth slowly while stirring to keep it smooth. Add bay leaves, Cajun seasoning, thyme, and black pepper.
- 5. Simmer uncovered on low for 40–50 minutes, stirring occasionally, until chicken pieces are tender and the broth is rich.
- 6. Stir in okra (if using) and simmer 10 more minutes. If using filé powder, add it off heat at the very end.
- 7. Taste and adjust salt. Serve hot over rice with parsley and hot sauce.
Tips for Perfect Chicken Gumbo
- Stir the roux steadily: This is the heart of gumbo flavor.
- Go low and slow: Dark roux takes time but tastes incredible.
- Use a heavy pot: Helps prevent scorching.
- Simmer gently: A hard boil can make it greasy.
- Add rice in bowls: Keeps leftovers from getting too thick.
Variations & Substitutions
- More smoky: Add extra sausage slices.
- Spicy version: Add cayenne or extra hot sauce.
- No okra: Skip it and add filé powder off heat if you like.
- Extra veggies: Add diced tomatoes or extra peppers (not traditional, but tasty).
- Leftover idea: Serve gumbo over baked potatoes for a fun twist.
Storing & Reheating
Store Chicken Gumbo in the fridge for up to 5 days. Reheat gently on the stove over medium-low heat. If it thickens, add a splash of broth until it’s silky.
Freeze for up to 2 months. Thaw overnight and reheat slowly.
Serving Suggestions & Pairings
- Serve with rice and a squeeze of lemon if you like brightness.
- Add crusty bread for scooping.
- Pair with a simple salad for balance.
- Perfect for cozy weekends and meal prep.
Reader Review: “The roux instructions were so helpful. This chicken gumbo tasted authentic and even better the next day!”
If you make this Chicken Gumbo, leave a rating and comment! Are you adding okra, or keeping it simple with rice and hot sauce?
Print
Chicken Gumbo (Best Ever, Easy, Cozy)
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings 1x
Description
This chicken gumbo has a deep, dark roux and a rich, savory broth—classic Louisiana comfort served over rice.
Ingredients
Roux + base
1/2 cup neutral oil
1/2 cup all-purpose flour
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
Gumbo
12 ounces andouille sausage, sliced
1 pound boneless chicken thighs, cut into chunks
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
2 cups sliced okra (fresh or frozen) (optional)
2 tablespoons chopped parsley
2 tablespoons sliced green onions
For serving
Cooked white rice
Instructions
Make roux: In a heavy pot over medium heat, whisk oil and flour until smooth. Cook, stirring often, 20 to 30 minutes until deep brown (like chocolate).
Add onion, bell pepper, and celery; cook 5 minutes. Add garlic 30 seconds.
Stir in sausage and chicken; cook 3 minutes.
Slowly add broth, whisking smooth. Add bay leaves, thyme, Cajun seasoning, salt, and pepper.
Simmer uncovered 45 to 60 minutes, stirring occasionally. Add okra during the last 20 minutes (if using).
Stir in parsley and green onions. Serve over rice.
Notes
Roux safety: It’s extremely hot—stir carefully.
Thicker gumbo: Simmer longer uncovered.
Tools: Dutch oven, whisk.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Cajun/Creole