This spicy chicken gumbo is simple to make, served best with rice, and a winner for a group dinner!
Gumbo is a soup popular in the state of Louisiana. I’ve never been to Louisiana so this is my best take on this delightful dish.
Typically, gumbo consists of a strongly-flavored stock (we used chicken!), a thickener (we make a roux), and the Creole “holy trinity” of celery, belle peppers, and onions.
This recipe is pretty straightforward but does require some prep work as there are a decent amount of ingredients. Once you prep all your ingredients, it’s pretty smooth sailing from beginning to end AND it’s made in just one pot. Hail the recipe gods on that one.
There are two kitchen tools that you’ll want for this spicy chicken gumbo recipe.
- A good knife. You’re going to be doing a lot of chopping, so you’ll want a solid knife. We have these knives and they’ve never steered us wrong.
- A solid stock pot or dutch oven. We have this Staub one and it’s great.
The only big deviation that our spicy chicken gumbo recipe makes from more traditional recipes is that we used chicken sausage. I know, I know, it’s not pork or andouille sausage. You can absolutely swap it out! I don’t eat pork so I typically opt for chicken options.
Grab the recipe below and be sure to tag us on Instagram when you whip it up!
Spicy Chicken Gumbo
This spicy chicken gumbo is simple to make, served best with rice, and a winner for a group dinner!
Ingredients
- ¾ cup canola oil
- ¾ cup flour
- 3 bell peppers, chopped
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 onion, diced
- 1 14 oz can fire roasted diced tomatoes
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- 1 Tablespoon dried parsely
- 1 Tablespoon Creole seasoning (storebought or homemade)
- 1 teaspoon chili powder
- 1-2 teaspoons cayenne powder
- salt and pepper
- 6 cups chicken broth
- 4 sliced chicken sausages, sliced into small rounds (andouille/spicy)
- 3 boneless, skinless chicken thighs
- 3 cups rice, for serving
Instructions
1. Add your flour and oil to your dutch oven or stock pot and make a roux. Whisk together over medium heat until smooth and cooked, about 10 minutes.
2. Add bell peppers, onion, celery, garlic, tomatoes, oregano, thyme, basil, creole seasoning, chili powder, cayenne, salt and pepper. Mixture will be thick, use a wooden spoon or something hefty to coat the veggies and spices. Then cook for about 5 minutes.
3. Add the chicken broth, sliced chicken sausage and whole chicken thighs.
4. Bring to a boil, then reduce the heat and simmer covered until chicken is falling apart at least 2-3 hours.
5. Skim off any fat then uncover and cook over medium high heat until it thickens, about 45 minutes.
6. Serve with rice and enjoy!
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