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    You are in: Home / Recipes / Chicken Gumbo Recipe
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    Chicken Gumbo

    Chicken Gumbo. Photo by KidChef13

    1/1 Photo of Chicken Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    belkathy's Note:

    From "Texas Home Cooking". This is the best gumbo recipe I've ever tried. Very flavorful.

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    Units: US | Metric


    1. 1
      Boil chicken in stock, reduce heat and simmer until very tender.
    2. 2
      Remove chicken and reserve stock.
    3. 3
      Let chicken cool, then shred it.
    4. 4
      In a large dutch oven, brown the sausage over med-low heat.
    5. 5
      Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
    6. 6
      Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
    7. 7
      Add the flour and stir constantly until it becomes a medium brown color.
    8. 8
      When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
    9. 9
      Allow the sizzling to stop.
    10. 10
      Slowly pour in the stock, stirring well.
    11. 11
      Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
    12. 12
      Reduce heat and simmer 45 min.
    13. 13
      Add the chicken and sausage and allow to heat through.
    14. 14
      Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
    15. 15
      Serve over rice.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on November 05, 2007


      I signed up for this site just to share how much I enjoyed this gumbo. I had always been intimidated about making this dish because of the roux, but this recipe was very forgiving. It turned out great--spicy, flavorful, and extremely hearty. Following a user suggestion, I used diced tomatoes instead of whole. I also used canola instead of olive oil. Finally, I added 3 chopped carrots for an extra veggie. I would strongly encourage cooks to simmer the gumbo for at least 2 hours. This recipe has you adding the meat as the last step then just warming it through. I tasted it then and felt that this didn't give the meat an opportunity to further infuse the broth with its flavor (specifically the spicy element of the andouille). Otherwise, this was spectacular. Thank you so much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2011


      I LOVE this recipe! This is such a hearty and flavorful soup. My tweaks included using diced tomatoes per other user suggestions, and allowing all ingredients to simmer together a while before eating to let the meat flavors blend & infuse. I also add rice to the soup, rather than serving it over the rice. This freezes just fine so I can save serving-sized bowls to eat later. I tried both canned and frozen okra since I couldn't get fresh when I made this. Frozen was most definitely better! Enjoy this delicious recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2006


      Damned good as they'd sez in Louisiana. great Gumbo, I used diced tomatoes instead. GREAT stuff!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Chicken Gumbo

    Serving Size: 1 (393 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 401.8
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 5.6 g
    Cholesterol 94.5 mg
    Sodium 938.4 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 3.1 g
    Sugars 5.7 g
    Protein 34.3 g

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