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Classic Chicken Gumbo Recipe
Ingredients
- 2 medium onions
- 1 green bell pepper
- 3 ribs celery
- 3 tablespoons vegetable shortening
or oil
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
unsalted or low sodium
- 1 can diced tomatoes
14 1/2-ounce
- 1 1/2 cups sliced okra
fresh or frozen
- or to taste1 1/2 teaspoons kosher salt
- or to taste1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- or to taste1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 cup long-grain rice
- 1 1/4 pounds boneless chicken breasts
or boneless thighs
- Chopped fresh parsley
garnish
- Chopped green onions
garnish
- Filé powder
for serving, optional
Directions
- 1
Gather the ingredients.
- 2
Peel and chop the onions.
- 3
Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
- 4
Chop the celery. Set the vegetables aside.
- 5
For the roux, melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown—about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
- 6
Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
- 7
Slowly add the chicken stock and bring it to a boil, stirring constantly.
- 8
Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
- 9
Reduce the heat to low and simmer, uncovered, for 20 minutes.
- 10
Meanwhile, cook the rice following the package directions. Set aside and keep warm.
- 11
Cut the chicken into bite-size pieces.
- 12
Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
- 13
To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.
Classic Chicken Gumbo Recipe
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About this Recipe
Craving a deep dive into the heart of Southern comfort food? Our Classic Chicken Gumbo recipe delivers all the rich, savory flavors you love, perfect for bringing warmth and satisfaction to any meal. This isn't just a stew; it's a soulful experience waiting to happen in your kitchen. This recipe shines by building foundational flavors that are truly authentic. We start with a traditional roux, the soul of any good gumbo, which provides a nutty depth and creamy texture. Combined with the aromatic trinity of onions, bell pepper, and celery, every spoonful promises a harmonious blend of tastes that truly stands out. You can expect a robust, hearty stew with tender pieces of chicken and soft vegetables swimming in a richly flavored broth. The dried thyme, oregano, and a touch of cayenne pepper create a warm, inviting spice profile that's comforting without being overwhelmingly spicy. The addition of okra helps to naturally thicken the gumbo, giving it that signature luxurious consistency. This is a dish that feels both special and incredibly familiar. Easily tailor this gumbo to your preference. While boneless chicken breasts are suggested, boneless thighs are a fantastic alternative, offering a richer, more succulent bite. If you prefer more heat, don't hesitate to increase the cayenne pepper to your taste. For those without vegetable shortening, a neutral oil like canola or vegetable oil can be used for the roux. This classic chicken gumbo is an ideal dish for a comforting family dinner or a relaxed gathering with friends. Serve it generously over fluffy long-grain rice, and finish with a sprinkle of fresh chopped parsley and green onions. For an extra touch of tradition, offer filé powder at the table for guests to stir in just before eating.