Serving Details
- Serves: 4–6 people
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Difficulty: Easy
Recipe Description
The Cook Book’s Easy Chicken Gumbo delivers the bold, deep flavors of Louisiana in a simplified version anyone can make. With tender chicken, smoky sausage, vegetables, and classic Cajun seasoning in a rich roux-based broth, it’s the ultimate soul-warming stew served best over rice.
Cooking Time
- Prep: 15 minutes
- Cook: 45 minutes
- Total Time: 1 hour
Nutritional Ingredients
- Calories: 480 kcal per serving
- Protein: 36g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 720mg
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 400g boneless chicken thighs, chopped
- 200g smoked sausage (like andouille), sliced
- 1 can (400g) chopped tomatoes
- 3 cups chicken stock
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, to garnish
- Cooked white rice, to serve
Instructions
- In a large pot, heat oil over medium heat. Stir in flour and cook, stirring constantly, until it forms a golden roux (about 5 minutes).
- Add onion, bell pepper, and celery. Sauté 5–7 minutes until softened.
- Stir in garlic, Cajun seasoning, and paprika. Cook 1 minute until fragrant.
- Add chicken and sausage. Cook until browned, 5–6 minutes.
- Pour in tomatoes, stock, and bay leaf. Bring to a simmer, reduce heat, and cook uncovered for 30 minutes, stirring occasionally.
- Season with salt and pepper. Discard bay leaf.
- Serve hot over rice and garnish with fresh parsley.
FAQs
Can I make this ahead of time?
Yes — gumbo tastes even better the next day as the flavors deepen. Reheat gently before serving.
Can I use rotisserie chicken?
Absolutely. Just shred and add it during the last 10 minutes of simmering.
Is gumbo spicy?
It has a kick, but you can control the heat by adjusting the Cajun seasoning or adding a dash of hot sauce to taste.
What’s the best sausage for gumbo?
Andouille is traditional, but smoked chorizo or kielbasa also work well.
