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Easy Chicken Gumbo Recipe

Easy Chicken Gumbo Recipe

This easy chicken and sausage gumbo builds a rich dark roux for bold, cozy flavor. It’s hearty, gently spicy, and perfect over rice.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 0.5 cup vegetable oil neutral oil such as canola
  • 0.5 cup all-purpose flour for the roux
  • 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 12 oz andouille sausage, sliced
  • 1.5 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 tsp minced garlic
  • 6 cup low-sodium chicken broth warm if possible
  • 1 cup diced tomatoes, drained
  • 2 cup sliced okra fresh or frozen
  • 1.5 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.75 tsp dried thyme
  • 0.25 tsp cayenne pepper more to taste
  • 1.5 tsp kosher salt plus more to taste
  • 0.75 tsp black pepper
  • 2 tsp Worcestershire sauce
  • 3 cup cooked white rice for serving
  • 0.5 cup sliced green onions for garnish
  • 0.25 cup chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Warm the chicken broth in a saucepan over low heat; keep it steaming, not boiling.
  • Heat the oil in a large heavy pot over medium. Sprinkle in flour and whisk constantly to form a roux.
  • Cook the roux, stirring nonstop, until deep brown like chocolate, 12–18 minutes. Lower heat if it smokes.
  • Stir in onion, bell pepper, and celery. Cook until softened, 5–7 minutes, scraping the pot.
  • Add garlic, Cajun seasoning, paprika, thyme, cayenne, salt, and black pepper. Toast 1 minute.
  • Whisk in the warm broth a little at a time until smooth and lump-free.
  • Add chicken, sausage, and tomatoes. Bring to a gentle simmer.
  • Simmer partially covered, stirring occasionally, until chicken is nearly tender, 25–30 minutes.
  • Stir in okra and Worcestershire. Simmer until thickened and okra is tender, 10–12 minutes.
  • Taste and adjust seasoning. Rest 5 minutes. Serve over rice and garnish with green onions and parsley.

Notes

Variation: Stir in 8–10 oz peeled shrimp during the last 5 minutes of cooking for a seafood twist.
Swap option: If you prefer a thinner gumbo, reduce okra to 1 cup or add a splash of extra broth.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, adding broth to loosen if needed.
This recipe is an original creation inspired by classic Easy Chicken Gumbo Recipe flavors. All ingredient ratios and instructions are independently developed.