Chicken Gumbo Recipe

Name: Chicken Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4lbs chicken, retaining skin & bones (cut into single serving pieces); 1-1.5 lbs andouille sausage (cut into small cubes); 3/4 cups chopped celery; 3/4 cups chopped onion; 3/4 cups chopped green bell pepper; 1/2 cup okra (sliced); 1.5 cups all-purpose flour; 8-10 cups chicken and/or vegetable stock; 2t ground red pepper; 2t Kosher salt; 2t ground black pepper; 2t garlic powder; 1T chopped fresh garlic; 1 cup vegetable oil

Servings: persons

3-4lbs chicken, retaining skin & bones (cut into single serving pieces)
1-1.5 lbs andouille sausage (cut into small cubes)
3/4 cups chopped celery
3/4 cups chopped onion
3/4 cups chopped green bell pepper
1/2 cup okra (sliced)
1.5 cups all-purpose flour
8-10 cups chicken and/or vegetable stock
2t ground red pepper
2t Kosher salt
2t ground black pepper
2t garlic powder
1T chopped fresh garlic
1 cup vegetable oil

1
Combine red pepper, black pepper, salt, and garlic powder; set aside.
2
Combine spices.
3
Pat dry and place chicken pieces in plastic or paper bag; add spice mixture and shake thoroughly; add 1/2-3/4 cups of flour and shake thoroughly again.
4
Heat small amount of oil in large, heavy-bottom skillet; add chicken pieces until brown all all sides (approx. 5-6 minutes).
5
If all chicken pieces don't fit, do NOT use same oil for all pieces; clean skillet and repeat last step until all chicken pieces are done.
6
After all chicken is browned, scrape sides & bottom of skillet. Add 1/2-3/4 cups vegetable oil and garlic.
7
DO NOT USE ANY BLACK PIECES; IF ANY APPEAR, START OVER WITH NEW OIL AND FLOUR.
8
Whisk in 1/2-3/4 cups flour and stir over medium heat until a thick roux is formed (approx. 5 minutes).
9
Add vegetable mixture and combine thoroughly; remove from heat and transfer to large stock pot.
10
Add in chicken/vegetable stock; stir while bringing to boil; return cooked chicken to pot, cook on simmer (approx. 30-45 minutes).
11
Remove chicken, allow pieces to cool; remove all skin and bones; shred into bite-size pieces, return to mixture.
12
Add sausage and okra to mixture; return to simmer; continue cooking (approx. 1 hour).
13
Allow to cool; refrigerate overnight.
14
Remove any fat layer while cold.
15
Serve hot with selection of chopped scallions, rice, hot pepper sauce.

1330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3-4lbs chicken, retaining skin & bones (cut into single serving pieces), 1-1.5 lbs andouille sausage (cut into small cubes), 3/4 cups chopped celery, 3/4 cups chopped onion, and more.

Yes, Chicken Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Gumbo

How did you like this recipe?

Frequently Asked Questions