Chicken Gumbo

  • Active Time 40m
  • Total Time 1h 15m

6 servings, generous 1 cup each

Toasting the flour to make roux—a thickener made with equal parts flour and fat—adds more flavor to this traditional Cajun dish.


  • 1/3 cup all-purpose flour
  • 1 tablespoon canola oil, divided
  • 8 ounces boneless, skinless chicken breasts, cut into thin strips
  • 3 ounces andouille or kielbasa sausage, thinly sliced
  • 1 onion, chopped
  • 1 large green bell pepper, diced
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 1 can (15 ounces) diced tomatoes with juice
  • 1 package (10 ounces) frozen okra, slightly thawed and sliced (2 cups)
  • 2 habanero chiles or 4 jalapeño peppers, pierced all over with a fork
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Louisiana hot sauce such as Crystal or Hot Pepper, to taste
  • Salt & freshly ground pepper to taste
  • 3 cups cooked white rice


Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until flour turns deep golden in color, 7 to 10 minutes. Transfer to a plate to cool. (There will be a strong aroma similar to burnt toast. Be careful not to let flour burn; reduce heat if flour seems to be browning too quickly). (Alternatively, toast flour in a pie pan in a 400 degrees F oven for 20 minutes).

Heat 1 1/2 teaspoons oil in a Dutch oven or heavy soup pot over high heat. Add chicken and sausage; cook, stirring, until browned on all sides, about 3 minutes. Remove from pot and drain on paper towels.

Reduce heat to medium and heat the remaining 1 1/2 teaspoons oil. Add onion, bell pepper, celery and garlic; cook, stirring, until onion are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring.

Add tomatoes and juice, okra, chiles, bay leaf and thyme. Reduce heat to low, cover and simmer for 30 minutes.

Add reserved chicken and sausage and simmer for 5 minutes more. Discard chiles and bay leaf. Season with hot sauce, salt and pepper. Serve with rice, passing additional hot sauce.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9281

nutrition information per serving

283 calories; 6g total fat; 1g total saturated fat; 37mg cholesterol; 321mg sodium; 40g carbohydrates; 4g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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