Louisiana Love SoulWarming Chicken Gumbo

Recipe Introduction

Quick Hook

Ever craved a taste of Louisiana? This chicken gumbo recipe delivers! Honestly, this is the best chicken gumbo recipe you will find, packed with flavour and warmth.

Think smoky sausage and tender chicken.

Brief Overview

Gumbo hails from Louisiana. This authentic Louisiana gumbo recipe is a celebration of Cajun cuisine. The difficulty level is medium, requiring about 3 hours total.

It yields 6-8 servings, perfect for a family gathering.

Main Benefits

This homemade chicken gumbo is packed with protein and comforting goodness. The perfect occasion for this? Any chilly evening. What makes it special? The rich, dark roux and depth of flavor.

Okay, mate! Let's get this sorted, shall we? I remember my first gumbo. It was at a little cafe in New Orleans. The taste? Unforgettable!

The secret? A perfectly made roux. It adds a nutty, deep flavor you can't skip. So let's learn how to make a roux for gumbo.

This recipe uses simple ingredients. No fancy stuff, just good honest food.

I have tweaked it over the years. Now, it is my family favourite. It is hearty, warming and absolutely delicious. This cajun chicken gumbo recipe is your gateway to the bayou.

Now, let's talk ingredients.

Louisiana Love SoulWarming Chicken Gumbo Recipe Card

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:02 Hrs 30 Mins

Servings:6-8 servings

Ingredients:

• 1 cup (125g) all-purpose flour
• ¾ cup (170ml) vegetable oil
• 1 large onion, chopped (approx. 200g)
• 1 green bell pepper, chopped (approx. 150g)
• 2 stalks celery, chopped (approx. 100g)
• 4 cloves garlic, minced
• 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pound (450g) andouille sausage, sliced
• 8 cups (1.9 liters) chicken broth
• 1 (14.5 ounce/411g) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (or more, to taste)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 cups (approx. 400g) cooked white rice, for serving
• Chopped fresh parsley, for garnish (optional)
• Optional Hot Sauce

Instructions:

• Heat the oil in a large pot over medium heat. Gradually whisk in the flour, ensuring no lumps form.
• Reduce heat to medium-low and cook, stirring constantly, until the roux is a deep, chocolate-brown color (30-45 minutes). Be patient, and don't burn it!
• Add the onion, bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
• Add the chicken and sausage to the pot and cook until the chicken is browned, about 5-7 minutes. This is the key to a perfect chicken gumbo.
• Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes, thyme, oregano, cayenne pepper, bay leaf, salt, and pepper.
• Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
• Taste and adjust seasoning as needed. Remove the bay leaf before serving.
• Ladle the gumbo over cooked white rice. Garnish with chopped parsley, if desired. Serve hot, and maybe with a dash of your favorite hot sauce!

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:20-30g

Recipe Info

Category:Stew

Cuisine:Cajun

Louisiana Love: Gumbo's Gotta Have These!

Okay, mate! Let's get this sorted, shall we? We need the right bits and bobs for our soul-warming Chicken Gumbo .

This ain't rocket science, but quality ingredients do make a difference! Let's nail it!

Main Players: Ingredients Breakdown

First up, the roux . You need 1 cup (125g) all-purpose flour and ¾ cup (170ml) vegetable oil . Don’t skimp on the oil! The flour should be fresh, not that bag that's been lurking in the cupboard for ages.

We need good quality oil. This is the base of your Cajun chicken gumbo recipe , so get it right.

For the gumbo itself, you'll need 1 large onion (about 200g ), 1 green bell pepper (around 150g ), and 2 stalks celery (roughly 100g ).

Fresh veggies are a must, mate! They should be firm and vibrant. Don't be shy about using good quality produce.

Trust me. Next, 4 cloves garlic, minced , 1 pound (450g) boneless, skinless chicken thighs , and 1 pound (450g) andouille sausage .

The chicken thighs? Go for free-range if you can. The sausage? Andouille sausage gumbo recipe is key! It adds that special smoky kick.

However, use chorizo if andouille is impossible to find.

Also, you'll need 8 cups (1.9 liters) chicken broth and 1 (14.5 ounce/411g) can diced tomatoes . For the broth, go low sodium, so you can control the salt.

Spice It Up: Seasoning Notes

This is where the magic happens. We need 1 teaspoon dried thyme , 1 teaspoon dried oregano , and ½ teaspoon cayenne pepper .

The cayenne? Adjust to taste! Some like it hot, some do not. A bay leaf is also mandatory, and salt and freshly ground black pepper to taste.

These spices make it the best chicken gumbo recipe . Try to use fresh herbs. Taste is everything. I'd normally add a bit of creole seasoning if I have some lying about!

Essential Gear: Equipment Needed

Right, you don't need a fancy kitchen for this. A large, heavy-bottomed pot or Dutch oven is crucial. This helps prevent scorching, especially when making the roux.

A wooden spoon or heat-resistant spatula is also a must. Don't use metal in your non-stick pans. Finally, you'll need a cutting board and a chef's knife.

No need for anything fancy. You may require common household alternatives. A saucepan will do if you do not have a pot.

If you want to make homemade chicken gumbo , those are the essentials, nothing more.

Honestly, I remember once trying to make gumbo in a flimsy pot. Big mistake! The bottom burnt, and the whole thing tasted awful. Learn from my errors, eh?

Easy chicken gumbo recipe is all about careful preparation. If you get the roux right, you will be fine.

Cooking Method: The Roux-dimentary Guide to Chicken Gumbo Goodness

Okay, mate! Let's get this sorted, shall we? Ever wondered how to make chicken gumbo that tastes like it's straight from Louisiana? It all starts with the roux.

Sounds fancy, eh? But trust me, it’s easier than brewing a cuppa, honest. I'm going to show you how!

Prep Steps for Perfect Gumbo

Essential mise en place: Chop your onion, bell pepper, and celery. Mince the garlic. Slice the andouille sausage. Dice the chicken.

Having everything ready saves so much time. This is a pro tip!

Time-saving organization tips: I like to measure out all my spices into a small bowl beforehand. Keeps things moving smoothly when you are in the middle of the cooking session.

Safety reminders: When dealing with hot oil for the roux, keep a close eye. Don’t get distracted, and use a long-handled wooden spoon. Hot oil can cause burns!

Step-by-Step: Roux Awakening

1. Heat ¾ cup vegetable oil in a large pot over medium heat.
2. Gradually whisk in 1 cup flour , making sure no lumps form.
3. Reduce heat to medium-low.
4. Cook, stirring constantly , until a deep, chocolate-brown color. This will take about 30- 45 minutes . It may seem like forever, but patience is key!
5. Add the chopped onion, bell pepper, and celery to the pot. Cook for 5- 7 minutes , until softened.
6. Add the minced garlic and cook for another 1 minute until fragrant.

This roux is what really gives depth of flavor to any Cajun chicken gumbo recipe . It's essential to get it right.

Pro Tips for Gumbo Greatness

• Expert Technique: Don’t burn the roux! This is the biggest mistake people make. If it starts to smell burnt, take the pot off the heat immediately. You might have to start over, but trust me, it's worth it. A burnt roux will make the gumbo taste bitter, nobody wants that!
• Shortcut: No shortcuts here, honestly! Making a proper roux takes time and patience.
• Make-ahead option: You can make the roux ahead of time! Let it cool completely, then store it in an airtight container in the fridge for up to a week. Then use it whenever you fancy making some homemade chicken gumbo .

Honestly, learning to make a good roux opened up a whole new world of cooking for me. Now, go get that perfectly dark roux and enjoy!

Recipe Notes for Your Amazing Chicken Gumbo

Okay, mate! Let's get this sorted, shall we? This Chicken Gumbo recipe is pretty straightforward. But I've learned a few tricks over the years.

It's all about getting the best flavour. So, read on for my notes and tips! Honestly, they'll make all the difference!

Serving Suggestions: Dress It Up or Down!

This homemade chicken gumbo is delicious all on its own. But presentation matters, right? Ladle it into bowls. Then top with a sprinkle of fresh parsley.

A dollop of sour cream is also nice. If you're feeling fancy. You know?

For sides, cornbread is classic. Potato salad works too. And don't forget the drinks! A cold beer goes great with Cajun Chicken Gumbo Recipe . Or try iced tea.

Storage Tips: Make It Last

Got leftovers? Lucky you! This Chicken Gumbo with Rice tastes even better the next day. Allow it to cool completely.

Then put it in an airtight container. Store it in the fridge for up to three days.

Want to freeze it? You can! Spoon the best chicken gumbo recipe into freezer-safe bags. Lay them flat to freeze.

This makes defrosting easier. It will keep for up to three months. When reheating, thaw in the fridge overnight. Then heat on the stovetop.

Variations: Make It Your Own!

Want to adapt this Gumbo Recipe With Chicken And Sausage ? No problem! For a gluten-free version, use gluten-free flour for the roux.

Honestly, it works just as well! For a lighter version, use less oil. And consider swapping the sausage for smoked turkey.

Andouille sausage isn't always easy to find. Use chorizo if andouille is not available.

Seasonal ingredient swaps are easy too. Add okra in the summer. In the fall, try adding some squash.

Nutrition Basics: Goodness in Every Bowl

Let's be real, this chicken gumbo is comfort food. But it has some good stuff too! It's packed with protein from the chicken. And loads of veggies. Plus, the broth is hydrating.

Each serving has roughly 450-550 calories. Also, there is 30-40g of protein, 25-35g of fat, and 20-30g of carbohydrates.

The simmering process helps the flavor. Simmer the Chicken Gumbo Slow Simmer way.

Okay, mate! Let's get this sorted, shall we? This Authentic Louisiana Gumbo Recipe is so easy. Now, get cooking! Don't be afraid to experiment. And enjoy every bite.