Chicken gumbo

large bowl of chicken gumbo with rice

4.3 from 3 reviews

A traditional New Orleans chicken gumbo recipe that’s thick and full of flavor you’re going to love. Plus, how to make the perfect roux!


  • 1/2 cup vegetable oil
  • 1/2 all-purpose flour
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 pound andouille or smoked sausage, sliced
  • 1 1/2 pounds boneless chicken meat, shredded
  • 1 1/2 tablespoons Cajun seasoning
  • 2 quarts (64 oz) chicken broth or stock
  • 3 bay leaves
  • 1 tablespoon file powder, optional
  • Rice for serving


  1. Combine the oil and flour in a large pot over medium heat (use a cast-iron one if you have it). Stirring slowly and constantly for 15 to 20 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.
  2. Add the onions, celery, bell pepper, and garlic, and continue to stir for 4 to 5 minutes, until the veggies have softened.
  3. Add the sausage and chicken, and stir to combine. Add the seasoning and continue to fold until everything is well combined.
  4. Add the broth or stock and the bay leaves and slowly mix to combine, making sure the roux incorporates itself into the liquid.
  5. Turn up the heat to medium-high, bring the gumbo to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours.
  6. Before serving, turn off the heat. Skim off any fat that rises to the surface and discard it. Stir in file powder for flavor and thickening, if using. Remove the bay leaves and serve over rice.




You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!

While not required to make a great gumbo, File powder adds that authentic New Orleans flavor and helps thicken the gumbo.

If you want to add okra to this gumbo, omit the file powder. You can add 1/2 cup thickly sliced okra to the pot when adding the onions, celery, and pepper so it can cook down with the vegetables.