Traditional Chicken Gumbo Recipe

a large ladle of chicken gumbo being lifted out of the pot

Servings: 8

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

This traditional chicken gumbo is thick, rich, and loaded with chicken and smoked sausage, with a homemade roux that gives the entire pot incredible flavor.

4.97 from 62 votes

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Ingredients

½ cup vegetable oil
½ all-purpose flour
½ cup onions, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
2 cloves garlic, minced
1 pound andouille or smoked sausage, sliced
1 ½ pounds cooked shredded chicken, (see notes)
1 ½ tablespoons Cajun seasoning
64 oz chicken broth or stock
3 leaves bay
1 tablespoon file powder, recommended
Rice for serving

Instructions

Make the roux:

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.

Sauté:

Add the onions, celery, bell pepper, and garlic, and continue to stir for 4 to 5 minutes, until the veggies have softened.
Add the sausage and chicken, and stir to combine. Add the seasoning and continue to fold until everything is well combined.

Add the liquid and cook:

Add the broth or stock and the bay leaves and slowly mix to combine, making sure the roux incorporates itself into the liquid.
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.

Final step:

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.

Storage

Refrigerate leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months.

Notes

Starting with raw chicken: This recipe uses 1 ½ pounds of cooked, shredded chicken. If starting with raw chicken, poach chicken breasts or poach chicken thighs, then shred the meat before adding it to the gumbo.
Using rotisserie: a cooked rotisserie chicken works perfectly for gumbo. You'll need 4 cups (almost a whole chicken from a grocery store, a little more than half a chicken from Costco or Sam's).
Roux fat: Vegetable oil is my go-to, but duck fat, bacon fat, or lard also work. You can use butter over medium heat (watch it so it doesn't burn). Do not use margarine.
Roux color: Cook until deep caramel to copper brown, stirring constantly. If it smells burnt or develops black flecks, start over. Your best visual is my short step-by-step video.
Filé powder: Add only after turning off the heat. It adds traditional New Orleans flavor and helps thicken the gumbo.
Adding okra: Omit the filé and add ½ cup sliced okra with the onion, celery, and bell pepper.

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