SoulSatisfying Chicken Gumbo A Taste of Louisiana

Recipe Introduction

Ever had one of those days where only a hug in a bowl will do? Honestly, that's when I crave this chicken gumbo .

It's proper comfort food, innit? This recipe ticks all the boxes, blending smoky, savoury, and slightly spicy flavors in one glorious pot.

You know, the kind that makes you want to curl up on the sofa with a massive spoon.

Quick Hook

Craving a taste of the Deep South? This soul-warming chicken gumbo recipe is packed with flavour and perfect for a chilly evening.

The secret? A rich, dark roux that will make you sing.

Brief Overview

Hailing from Louisiana, gumbo is a celebration of Creole cuisine. This classic chicken gumbo recipe is a medium-difficulty dish, taking about 2.

5 hours from start to finish. It yields 6-8 generous servings, perfect for sharing with family and mates. It’s like a warm hug, but edible!

Main Benefits

This Homemade Chicken Gumbo isn’t just delicious; it’s packed with protein and veggies, making it a surprisingly healthy option. Serve it on a cold, rainy day, or bring it to a potluck – everyone will love it.

The best part? It's even better the next day.

You'll need some chicken thighs, butter, flour, onion, bell pepper, celery, garlic, chicken broth, diced tomatoes, thyme, oregano, cayenne pepper, bay leaves, Cajun seasoning, okra, and rice.

Don’t forget the hot sauce for serving! This recipe really shines when you layer those flavors, so don't be shy with the spices.

For a gluten free chicken gumbo , simply swap out the all-purpose flour with gluten-free flour.

And that’s it. Once the ingredients are prepped, it’s just a matter of simmering. So dig in, and lets get cooking!.

This Louisiana Chicken Gumbo Recipe will warm you from the inside out!

SoulSatisfying Chicken Gumbo A Taste of Louisiana Recipe Card

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Preparation time:30 Mins

Cooking time:02 Hrs

Servings:6-8 servings

Ingredients:

• ½ cup (115g) unsalted butter
• ¾ cup (90g) all-purpose flour (plus extra for dredging chicken)
• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 1 tablespoon (15ml) olive oil
• 1 large yellow onion, chopped (about 1 ½ cups)
• 1 green bell pepper, chopped (about 1 cup)
• 2 celery stalks, chopped (about ¾ cup)
• 4 cloves garlic, minced
• 1 lb (450g) Andouille sausage, sliced (optional, but highly recommended)
• 6 cups (1.4L) chicken broth (low sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• 1 teaspoon Cajun seasoning (like Tony Chachere's)
• 1 pound okra, sliced (fresh or frozen)
• Cooked white rice, for serving
• Chopped fresh parsley, for garnish
• Hot sauce, for serving (e.g., Tabasco)

Instructions:

• Season chicken with salt, pepper, and a light dusting of flour.
• Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches and set aside. Don't overcrowd the pan.
• In the large pot, melt butter over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until the roux is a dark caramel color (like peanut butter). This takes time and patience.
• Add onion, bell pepper, and celery (the holy trinity) to the roux and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
• If using, add sausage and cook for a few minutes to release its flavors.
• Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, thyme, oregano, cayenne pepper, bay leaves, and Cajun seasoning.
• Bring to a simmer, then add the browned chicken and okra. Reduce heat and simmer for at least 1.5 hours, or longer for a richer flavor. The longer it simmers, the better it gets!
• Taste and adjust seasoning with salt, pepper, and cayenne pepper as needed.
• Remove bay leaves before serving. Serve hot over cooked white rice, garnished with fresh parsley and a dash of hot sauce.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:4-6g

Recipe Info

Category:Main Course

Cuisine:Cajun/Creole

Ingredients & Equipment: Let's Get Gumbo-ing!

So, you wanna make Chicken Gumbo ? Ace! Let's break down what you'll need. Honestly, it's not as scary as it sounds.

Think of it like a really, really tasty stew. We'll make it like a Classic Chicken Gumbo .

Main Ingredients: The Louisiana Line-Up

Alright, gather 'round, me hearties! Here's what you'll need to get started on your Louisiana Chicken Gumbo Recipe :

For that luscious Roux:

• ½ cup (115g) unsalted butter: Go for the good stuff. It makes a difference.
• ¾ cup (90g) all-purpose flour (plus extra): The roux is key , so keep stirring and don't burn it!

Chicken Prep Time:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces: Thighs are juicier, trust me.
• Salt and freshly ground black pepper: To taste, obviously!
• 1 tablespoon (15ml) olive oil: For browning that chicken.

Gumbo Goodness:

• 1 large yellow onion, chopped (about 1 ½ cups ): Onions are the soul of cooking.
• 1 green bell pepper, chopped (about 1 cup ): Adds sweetness and crunch.
• 2 celery stalks, chopped (about ¾ cup ): The holy trinity, innit?
• 4 cloves garlic, minced: Because garlic makes everything better, period.
• 1 lb (450g) Andouille sausage, sliced (optional): But really, don't skip this .
• 6 cups (1.4L) chicken broth (low sodium preferred): Good quality broth is important.
• 1 (14.5 oz) can diced tomatoes, undrained: Adds acidity.
• 1 teaspoon dried thyme: A little bit of earthiness.
• ½ teaspoon dried oregano: More earthy goodness!
• ½ teaspoon cayenne pepper: Adjust to your spice level.
• 2 bay leaves: Don't forget to take them out before serving!
• 1 teaspoon Cajun seasoning (like Tony Chachere's): Brings the heat.
• 1 pound okra, sliced (fresh or frozen): This is what will make it a perfect Chicken And Okra Gumbo .
• Cooked white rice: For serving.
• Chopped fresh parsley: For garnish, 'cause we're fancy.
• Hot sauce: Gotta have it!

Seasoning Notes: The Spice is Right!

The secret to a killer chicken gumbo soup recipe ? Spices! Cajun seasoning is your friend here. If you don't have Andouille, chorizo works in a pinch! You can easily prepare a Gluten Free Chicken Gumbo by using gluten free flour.

For a flavour boost, try a dash of smoked paprika.

Equipment Needed: Keep It Simple

You really don't need a whole load of kit.

• A big pot or Dutch oven: Essential.
• A skillet: For browning the chicken.
• A wooden spoon: For stirring that roux.
• A chopping board and a knife.

Don't have a Dutch oven? A large, heavy pot will do. Now, you're all set to make some Easy Gumbo !

Soul-Satisfying Chicken Gumbo: A Taste of Louisiana

Fancy a taste of New Orleans without the jet lag? Honestly, nothing beats a good chicken gumbo . It's like a warm hug in a bowl.

This recipe is my go-to for chilly evenings. It's perfect for impressing your mates without spending all day in the kitchen.

It's not just any gumbo soup recipe , it's a journey to the bayou. This classic chicken gumbo is about to become your new favourite.

Prep Like a Pro: Gumbo Edition

Okay, mise en place sounds fancy, but it just means getting your act together before you start. Chop your onion, bell pepper, and celery.

Get that garlic minced. Having everything ready before you start cooking. This saves a massive amount of time. It stops you from flapping about like a headless chicken later on.

For safety, keep your knives sharp. A dull knife is way more likely to slip and cause an accident. And if you are planning to add some chicken and okra gumbo make sure your Okra is sliced.

From Zero to Gumbo Hero: The Step-by-Step

1. Season your chicken with salt, pepper, and a bit of flour. This helps it brown nicely.
2. Brown the chicken in a skillet with olive oil over medium-high heat . Don't overcrowd the pan. Brown it in batches for the best colour.
3. Melt the butter in a big pot over medium heat . Whisk in the flour. Cook constantly , until it's a dark caramel colour. Think peanut butter, about 20- 25 minutes . Don’t rush this step, it's vital!
4. Chuck in the onion, bell pepper, and celery. Cook until soft. That's about 5- 7 minutes . Then add the garlic for another minute.
5. Add sliced sausage (if using) and cook to release flavours.
6. Gradually whisk in the chicken broth. Then, add the tomatoes, thyme, oregano, cayenne, bay leaves, and Cajun seasoning. Get that Louisiana chicken gumbo recipe flavour going.
7. Bring to a simmer, then add the chicken and okra. Reduce the heat and simmer for at least 1. 5 hours .
8. Taste and adjust the seasoning. Remove those bay leaves. Then, serve hot over rice.

Gumbo Guru: Top Tips for the Win

Don't rush the roux. Seriously. A burnt roux is a ruined chicken gumbo . Stir constantly over medium heat . Make it ahead.

Gumbo tastes even better the next day. The flavours have a chance to properly mingle. Avoid adding too much cayenne pepper at once.

Add a little, taste, and add more if needed. Remember, you can always add more spice, but you can't take it away! If you want some gluten free chicken gumbo , be sure to use rice flour for the roux!

Honestly, this best chicken gumbo recipe is foolproof. Give it a go and let me know what you think. You know? It is a labour of love, this authentic chicken gumbo !

Recipe Notes: Getting Your Gumbo On!

Right, so you’re about to tackle this chicken gumbo recipe, eh? Awesome! Before you dive in headfirst, let’s chat about a few things I learned along the way.

Honestly, cooking is all about learning and adapting.

Serving Suggestions: From Pot to Plate

Want to make your chicken gumbo look like it came straight from a fancy restaurant? A little garnish goes a long way, innit? Think a sprinkle of freshly chopped parsley.

A dollop of sour cream or plain yoghurt also works wonders. It adds a cool contrast to the spicy Louisiana chicken gumbo recipe !

As for sides, you can’t go wrong with some crusty bread for dunking. Cornbread is a classic pairing, I must say.

And to drink? Iced tea is refreshing, or a light, crisp beer if you're feeling fancy.

Storage Tips: Keepin' It Fresh

Got leftovers? Lucky you! My best chicken gumbo usually doesn't last long. This chicken and okra gumbo keeps in the fridge for about 3-4 days. Make sure it’s in an airtight container.

Fancy batch cooking? This homemade chicken gumbo freezes beautifully. Portion it out into freezer-safe containers or bags. It'll happily sit in the freezer for up to 3 months.

Reheating is a breeze. Just pop it in a pot on the stove over medium heat. Stir often until it’s heated through.

You can also microwave it, but the stovetop method keeps it tasting fresher.

Variations: Gumbo Your Way

Want to mix things up? I get it! How about a gluten free chicken gumbo ? Just swap the regular flour in the roux for a gluten-free blend.

It's as simple as that.

Seasonal ingredients? Try swapping the okra for zucchini in the summer. It’s lighter and still adds that lovely texture. Honestly, you can adjust as you please!

Nutrition Basics: Goodness in a Bowl

Okay, let's talk about the good stuff. This classic chicken gumbo is packed with protein. The chicken, of course, provides that. All those veggies add vitamins and fibre.

Now, let’s be real, it's not exactly a health food. But it’s hearty and nourishing. One serving will give you around 450-550 calories, 40-50g of protein, 25-35g of fat, and 20-30g of carbs.

It's got good sodium because of broth so if you are watching sodium intake, try to use low sodium broth.

This gumbo soup recipe fills you up and satisfies the soul, which is important too!

So, there you have it! Your authentic chicken gumbo adventure awaits! Honestly, don’t be afraid to experiment and make it your own.

This easy gumbo recipe is a starting point, have fun with it. Get creative, and enjoy the process. You've got this!