home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home
Chicken Gumbo





Did you try this recipe?
If so, did you like it?

   



home
Log in or Register




forgot password?


REGISTER for FREE to...
  • Collect recipes you want to try in
    your own PERSONAL RECIPE BOX.
  • YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
  • Submit your own recipes
    to share with others.




Home > Index > Stews > 

Chicken Gumbo

A Louisiana slow cooked chicken stew with celery, onions, and bell peppers and thickened with a Cajun spiced roux.

Chicken Gumbo recipe


yepped  21 people Yepped this recipe

Did you try this recipe?
If so, did you like it?

   





Save & Share This Recipe





servings: 6

total time: 3 hours 30 minutes

added on 06/23/2019

recipe by: 


INGREDIENTS

  • 1 TBSP plus 3 TBSP olive oil
  • 4 pounds bone-in chicken thighs
  • 1/2 cup all-purpose flour
  • 3 TBSP Cajun seasoning
  • salt & freshly ground black pepper
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 2 bell peppers, chopped
  • 2 ribs of celery, chopped
  • 4 cups water
  • 1 bay leaf
  • FOR SERVING:
  • 6 cups steamed white rice
  • 6 green onions, thinly sliced
  • hot sauce



DIRECTIONS

  1. Heat 1 TBSP of the olive oil in a dutch oven or large pot over medium-high heat. Pat the chicken thighs dry with paper towels and lay HALF of the chicken thighs skin-side down in the pot and cook until the skin is browned, about 6 minutes. Transfer the seared chicken to a plate and set aside.
  2. Brown the remaining chicken thighs in the dutch oven the same way then transfer them to the plate with the other chicken keeping any fat in the pot.
  3. Reduce the heat to medium and add the remaining 3 TBSP of oil to the pot along with the flour, Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until thoroughly combined scraping the bottom of the pan with a wooden spoon to release any stuck on bits of chicken skin. Continue stirring, constantly, until a dark brown roux is formed, about 15 minutes (Make sure you keep stirring during the entire 15 minutes to keep your roux from burning).
  4. Add the onions, bell peppers, and celery to the pot and stir to combine. Cook, stirring often, until vegetables have softened just a bit, about 5 minutes.
  5. Stir in the water and bay leaf and bring to a boil.
  6. Return the chicken thighs to the pot then cover the pot and reduce the heat to medium-low. Simmer for 1 hour, stirring occasionally.
  7. Transfer the chicken from the pot to a plate and shred the chicken off the bone using two forks. Discard the skin and bones and stir the shredded chicken back into the pot.
  8. Simmer uncovered, stirring occasionally, about 90 more minutes or until thickened.
  9. Season with additional salt and pepper to taste then serve the gumbo with steamed rice, green onions, and your favorite hot sauce.



Similar Recipes by Keyword:

chickengumbodairyfreespicyfrenchstewspoultrycajunthighs

TRENDING RECIPES



MORE Stews



RECIPE ROUNDUPS



Cookbooks & Kitchenware

affiliate links to products we use and recommend.


RECIPE COMMENTS

Got some tips or comments
for this recipe?
Be the first to post a comment




Chicken Gumbo

Name:

Comments:



Type the security word shown in the picture above or click the picture to refresh it.



Email this recipe:
Chicken Gumbo

Name:
Re-type email:
Send me updates on the latest recipes too.

Verification Code*
captcha
Type the security word shown in the picture above or click the picture to refresh it.