New Orleans Style Chicken Gumbo (Printable)
Tender chicken and smoky sausage blend with okra and spices in this classic Creole stew.
# What You Need:
→ Proteins
01 - 1.1 lbs halal boneless skinless chicken thighs cut into chunks
02 - 9 oz halal smoked chicken or beef andouille-style sausage sliced
→ Vegetables
03 - 1 large onion finely chopped
04 - 1 green bell pepper diced
05 - 2 celery stalks diced
06 - 3 cloves garlic minced
07 - 7 oz fresh or frozen okra sliced
08 - 2 medium tomatoes diced
09 - 2 spring onions sliced for garnish
10 - 2 tbsp fresh parsley chopped for garnish
→ Roux
11 - 5 tbsp vegetable oil
12 - ½ cup all-purpose flour
→ Liquids
13 - 5 cups chicken stock halal-certified
14 - 2 bay leaves
15 - 1 tsp Worcestershire sauce halal-certified
→ Seasonings & Spices
16 - 1½ tsp smoked paprika
17 - 1 tsp dried thyme
18 - 1 tsp dried oregano
19 - ½ tsp cayenne pepper adjust to taste
20 - ½ tsp black pepper
21 - 1 tsp salt or to taste
22 - ¼ tsp white pepper
23 - 1 tsp hot sauce optional halal-certified
→ To Serve
24 - 2 cups cooked white rice
# Steps:
01 - Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in the flour, stirring constantly. Cook until the roux achieves a deep chocolate brown color, approximately 15–20 minutes. Monitor carefully to prevent scorching.
02 - Add the onion, bell pepper, and celery to the finished roux. Sauté for 5 minutes until vegetables begin to soften. Incorporate the minced garlic and continue cooking for 1 minute until fragrant.
03 - Add the chicken pieces and sliced sausage to the pot. Toss thoroughly to coat with the roux and vegetables. Cook for 4–5 minutes until the meat develops a light brown sear.
04 - Incorporate the tomatoes, okra, bay leaves, smoked paprika, thyme, oregano, cayenne, black pepper, white pepper, and salt. Stir well to distribute spices evenly throughout the mixture.
05 - Pour in the chicken stock and Worcestershire sauce. Use your spoon to deglaze the bottom of the pot, releasing any browned bits. Bring to a boil, then reduce heat to low. Simmer uncovered for 50–60 minutes, stirring occasionally to prevent sticking.
06 - Remove the bay leaves and discard. Taste the gumbo and adjust seasoning with additional salt, pepper, or hot sauce as desired.
07 - Ladle the hot gumbo over steamed white rice in serving bowls. Garnish generously with sliced spring onions and fresh chopped parsley.
# Expert Hints:
01 -
- The roux develops an incredible depth of flavor that only time and attention can create
- Its a one pot meal that feeds a crowd and tastes even better the next day
02 -
- Burnt roux ruins everything and you cannot save it, so stay attentive and patient
- The gumbo will continue thickening as it cools, so don't worry if it seems slightly thin when hot
03 -
- Cast iron or enameled Dutch ovens hold heat evenly and prevent hot spots that can burn roux
- Let your gumbo rest for 10 minutes before serving to allow flavors to settle