It’s fall and it’s finally cool enough to switch from salads back to soups and stews and I’ve been waiting for months to make this recipe for chicken gumbo.
This recipe is a good use for those cheap leg quarters I mention from time to time. This version of chicken gumbo calls for 3 – 5 pounds of bone-in chicken. Thighs and split chicken breasts work equally well, it all depends on your taste and budget. If you are starting out with a whole chicken, go ahead and cut it up to stew, but don’t bother separating the thigh from the leg. Don’t freak out over the cook time, this dish isn’t as complicated as it sounds.
If you must take the route of using boneless chicken, you will need to substitute 2 quarts of chicken broth or stock and omit the salt completely if you use commercially prepared stock. Finally, follow the alternate directions below the recipe.
Don’t forget that chicken gumbo is usually served with plain cooked rice, which isn’t mentioned in the ingredient list.
Printable Shopping List
: Chicken Gumbo
- 3 – 5 lbs bone-in, chicken
- 2 large onions, sliced
- 3 celery ribs, with leaves, chopped
- 2 bell peppers, diced
- 4 cloves garlic, roughly chopped
- 1 lb andouille sausage
- 2 Tablespoons Cajun or Creole seasoning
- 2 quarts cold water
- 1 lb frozen okra pieces
- 2 tomatoes, diced
- 1/2 cup flour
- 1/3 cup bacon fat or vegetable oil
- OPTIONAL 1 tsp salt (to taste)
- file seasoning (when serving)
- Hot Sauce (Tabasco or my favorite Louisiana Hot Sauce)
- In a large pot (6 quart minimum) add the water, chicken, sausage, onion, bell pepper, celery, garlic, and Cajun seasoning. Bring the water to a boil, immediately reduce to a simmer and cook over low – medium low heat for 2 hours.
- Remove the chicken, cool enough to handle, and debone, discarding the skin and bones. Return the chicken to the gumbo along with the okra and tomatoes.
- In a heavy skillet heat the bacon fat or vegetable oil until hot, reduce the heat to low and sprinkle in the flour and stir carefully to begin making roux. Cook the roux until the color is somewhere between peanut butter and milk chocolate, depending on your preference.
- Whisk the roux into the gumbo and cook over low heat (at a simmer) for twenty minutes.
- Taste and add additional seasoning, if necessary.
- In each bowl, stir in a scoop of cooked rice, a pinch of file, and a dash of hot sauce.
Preparation time: 20 minute(s)
Cooking time: 2 hour(s) 30 minute(s)
Number of servings (yield): 8
Boneless chicken alteration
Use 2 -3lbs, weighed before cooking.
Brown the chicken and dice. Skip to the roux making portion of the recipe and make the roux, then add the onion, celery, bell pepper, and garlic directly to the roux, just as you would in shrimp étouffée. Then slowly stir in the chicken stock you have substituted for water and then add the Cajun seasoning, bay leaves, chicken, okra and tomatoes. Stir well and simmer for 20 minutes.
Submitted to Mouthwatering Monday, This Chick Cooks, and Tasty Tuesday