New Orleans Gumbo Recipe

Name: New Orleans Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken thighs (about 1 1/4 pounds), skinned; 1 1/2 tablespoons Cajun seasoning; Cooking spray; 1/2 cup canola oil; 2.25 ounces all-purpose flour (about 1/2 cup); 1 1/2 cups chopped onion; 1 cup chopped green bell pepper; 2 celery stalks, chopped; 4 ounces andouille sausage, thinly sliced; 1/2 teaspoon kosher salt; 2 bay leaves; 1 (14.5-ounce) can unsalted diced tomatoes, undrained; 5 cups fat-free, lower-sodium chicken broth; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 5 cups cooked brown rice; 1/4 cup chopped green onions; Hot pepper sauce (optional)

Servings: persons

6 boneless chicken thighs (about 1 1/4 pounds), skinned
1 1/2 tablespoons Cajun seasoning
Cooking spray
1/2 cup canola oil
2.25 ounces all-purpose flour (about 1/2 cup)
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 celery stalks, chopped
4 ounces andouille sausage, thinly sliced
1/2 teaspoon kosher salt
2 bay leaves
1 (14.5-ounce) can unsalted diced tomatoes, undrained
5 cups fat-free, lower-sodium chicken broth
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
5 cups cooked brown rice
1/4 cup chopped green onions
Hot pepper sauce (optional)

1
Preheat oven to 400u00b0.
2
Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400u00b0 for 25 minutes or until a thermometer registers 165u00b0. Cool chicken; shred.
3
Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; saute 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4
Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.
5
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6
.

2067

kcal

Calories

Fat

228

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 6 boneless chicken thighs (about 1 1/4 pounds), skinned, 1 1/2 tablespoons Cajun seasoning, Cooking spray, 1/2 cup canola oil, and more.

Yes, New Orleans Gumbo falls under the Soups & Stews 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.

That's it — enjoy your meal!

New Orleans Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions