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