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Chicken Gumbo

A Louisiana staple. Delicious comfort food with a little kick.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Buffet, Dinner
Servings 8

Ingredients
  

  • ½ cup Olive Oil
  • 2 lbs Andouille Sausage
  • 4 lbs Skinless Chicken Thighs and Breasts
  • 3 tbsp Cajun Seasoning

Roux

  • 1 cup Flour
  • 1 stick Butter
  • 1 can Tomato Paste (small can)
  • 2 diced Onions
  • 1 cup Diced Celery
  • 1 cup Diced Green Peppers
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Cayenne
  • 3 Bay Leaves
  • 2 cups Chicken Stock
  • 1 can Stewed Diced Tomato
  • 2 cups Carolina-brand Rice
  • 2 cups Water
  • 2 cups Additional Chicken Stock
  • 2 Jalapenos (with or without seeds - depending on how spicy you like your gumbo)

Instructions
 

  • In large pan sauté Olive Oil, Andouille Sausage, Chicken Thighs and Breasts and Cajun Seasoning and cover. Cook approximately 8-10 minutes. Remove chicken and sausage from pot and set aside to cook.

Roux

  • Into pot with droppings from sausage and chicken add Flour and Butter. Cook roux until golden brown nutty color about 4-5 minutes.
  • Add Tomato Paste, Onion, Celery, Green Peppers, Salt, Black Pepper, Cayenne and Bay Leaves and sauté for 3 minutes.
  • Add Chicken Stock, Stewed Diced Tomato and cook until thickened.
  • Remove chicken from bones and shred meat (it will still be a little undercooked). Add meat to pot and add Rice, Water, Additional Chicken Stock and Jalapeños.
  • Simmer for 1 hour until chicken is cooked through and rice is tender.
  • Spoon into large bowls. Serve with crusty bread and a green salad.
Keyword Chicken, Gumbo