Chicken Gumbo is a hearty, flavorful dish that brings together tender chicken, a rich, savory broth, and a blend of aromatic spices. The classic combination of bell peppers, celery, and onions creates a solid base, while smoked sausage adds a smoky depth. This comforting stew is thickened with a roux, giving it a velvety texture that soaks up all the spices.
What is Chicken Gumbo?
Chicken Gumbo is a stew or soup-like dish originating from Louisiana, deeply rooted in Creole and Cajun culinary traditions. It combines a rich, flavorful roux (a mix of flour and fat), a blend of aromatic vegetables (onions, bell peppers, celery, and garlic), and chicken. The dish is known for its deep, savory flavor, balanced with the slight spiciness that comes from cayenne pepper, paprika, and other spices. Over the years, gumbo has evolved, with seafood, sausage, and even vegetables taking center stage in various versions, but the chicken gumbo remains a beloved staple.
Tips & Tricks for Making the Perfect Chicken Gumbo
Mastering the Roux: The roux is the backbone of gumbo and contributes a lot to its depth of flavor. Make sure to cook your flour in the oil or butter until it turns a deep brown color. The longer you cook it (without burning), the more complex the flavor. It’s a slow process, but it’s worth it!
Use Bone-in Chicken: For maximum flavor, opt for bone-in, skin-on chicken thighs or drumsticks. The bones add richness to the broth as they cook, and the skin helps keep the chicken tender and juicy. After cooking, you can shred the meat for easy serving.
Don’t Skip the Holy Trinity: In Cajun and Creole cooking, the “Holy Trinity” refers to onions, bell peppers, and celery. These three vegetables form the flavor base for many dishes, including gumbo. Sauté them well to release their natural sweetness.
Add Okra for Authenticity: Okra is a classic ingredient in gumbo. Not only does it add a unique texture, but it also helps thicken the stew. If you’re not a fan of okra’s texture, feel free to skip it, but it’s definitely worth trying for a true gumbo experience.
Simmer Low and Slow: Gumbo is all about developing deep flavors, and that takes time. Once all your ingredients are in the pot, let the gumbo simmer gently for at least an hour to meld the flavors together.
Variations of Chicken Gumbo
Chicken and Sausage Gumbo: Add sliced smoked sausage like Andouille sausage for a more hearty and smoky version of this dish.
Vegetarian Gumbo: For a vegetarian take, omit the chicken and use vegetable stock instead of chicken broth. You can load it up with additional vegetables like mushrooms, zucchini, and okra.
Seafood Chicken Gumbo: Replace the chicken with shrimp, crab, or even a mix of both for a seafood gumbo. You can also use a combination of seafood and chicken for a richer, more diverse flavor.
Spicy Chicken Gumbo: If you love spice, feel free to increase the amount of cayenne or add some hot sauce to the mix. Alternatively, toss in a couple of diced jalapeños for added heat.
How to Serve Chicken Gumbo
Chicken gumbo is traditionally served over a bed of steamed white rice, which helps soak up the rich broth. You can serve it with a side of crusty bread for dipping, or top it with a sprinkle of green onions, fresh parsley, or even a dash of hot sauce to bring out the flavors.
How to Store Chicken Gumbo
If you find yourself with leftovers (which is often the case with gumbo), store them in an airtight container in the refrigerator for up to 3-4 days. The gumbo tends to taste even better the next day as the flavors have had more time to meld together.
For long-term storage, gumbo can also be frozen. Let it cool completely before transferring to a freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and heat on the stove over medium heat until warm.
Recipe FAQs
Can I use boneless chicken for gumbo?
Yes, you can use boneless, skinless chicken breasts or thighs. However, bone-in chicken provides more flavor, so if you go boneless, consider adding a bit more seasoning to compensate.
What is the secret to thick gumbo?
The roux is the key to thickening the gumbo. Make sure to cook it to a deep brown color and use okra or file powder (ground sassafras leaves) to help thicken the broth further.
Is gumbo spicy?
Gumbo has a bit of heat, particularly if you use cayenne pepper. However, you can adjust the level of spice by reducing or omitting the cayenne pepper and hot sauce, depending on your preference.
Can gumbo be made in advance?
Absolutely! Gumbo actually improves in flavor as it sits. Make it a day ahead of time, and you’ll notice how the flavors deepen and blend together.
Why is gumbo served with rice?
Rice is a traditional accompaniment to gumbo, as it helps balance out the rich and flavorful broth while providing a neutral base that enhances the dish.
Chicken Gumbo
Chicken Gumbo is a hearty, flavorful dish that brings together tender chicken, a rich, savory broth, and a blend of aromatic spices. The classic combination of bell peppers, celery, and onions creates a solid base, while smoked sausage adds a smoky depth. This comforting stew is thickened with a roux, giving it a velvety texture that soaks up all the spices.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 quarts water (for cooking chicken)
- 1 lb okra, cut into 1-inch pieces (fresh or frozen)
- ½ cup water (for cooking okra)
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cups diced yellow onion
- 1 ½ cups diced bell peppers (green and red)
- ⅓ cup diced celery
- 2 tsp minced garlic
- 2 cups diced canned tomatoes
- 12 oz cooked andouille sausage, sliced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp gumbo filé (Zatarain’s)
Instructions
- In a medium pot, add chicken and cover with 2 quarts of water. Bring to a boil, then reduce to simmer for 20-25 minutes, or until the chicken hits 160ºF (71ºC). Strain and reserve the broth.
- Let the chicken cool, then shred it into bite-sized pieces. Set aside.
- In a separate pot, add okra and ½ cup water. Bring to a boil, reduce heat, and simmer for 7-9 minutes until tender. Drain and set aside.
- In a large Dutch oven, melt butter and whisk in flour. Cook over medium heat for about 15 minutes until it becomes a deep brown color. Stir often to prevent burning.
- Add onion, bell peppers, celery, and garlic to the pot. Sauté for 8-10 minutes, until the vegetables are tender.
- Add the okra, tomatoes, and sliced sausage. Cook for another 10 minutes, stirring occasionally.
- Stir in bay leaf, thyme, basil, cayenne, salt, and pepper.
- Add 4 cups of reserved chicken broth. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Stir in shredded chicken and simmer for an additional 15 minutes.
- Turn off the heat and slowly stir in the gumbo filé. Avoid boiling after adding to keep the texture smooth.
- Taste and adjust seasoning with salt and pepper.
- Serve the gumbo over steamed rice and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 715Total Fat: 41gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 233mgSodium: 957mgCarbohydrates: 24gFiber: 5gSugar: 8gProtein: 64g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
Chicken Gumbo is more than just a dish – it’s a warm, comforting bowl of Southern tradition that’s rich in history and flavor. With a bit of patience and care, you can make this dish from scratch, customizing it to suit your tastes. Whether you stick to the classic recipe or experiment with variations, chicken gumbo is sure to become a favorite in your kitchen!
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