Go Back
–+ servings

Yummy Chicken Gumbo

February in Minnesota can be incredibly cold. We are sitting at 0 degrees as I type with negative temps on the way! BRRR!!!
I tend to reach for a hearty make ahead soup recipe every Sunday to serve after a busy Monday at work and school. This Chicken Gumbo recipe will make 8-10 servings. The recipe is packed with protein and veggies and can be modified gluten free. I have included instructions for your slow cooker so you can prep in the morning and serve it after work or school sports practice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Soup
Servings 8

Equipment

Ingredients
  

  • ¾ cup Canola oil
  • 1 cup Flour or Gluten Free flour I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 large Onion, diced
  • 4 stalks Celery, diced
  • 3 large Red and Yellow bell peppers, diced mix them up, to add color to the gumbo
  • 1 can (14oz) Diced tomatoes, no sodium
  • 5 cloves Garlic, chopped
  • 1 tbsp Creole seasoning note. Creole seasoning and Cajun seasoning are slightly different. If you cannot find Creole seasoning at your local store, I use this recipe from Allrecipes and store the extra in an airtight container. https://www.allrecipes.com/recipe/38214/creole-seasoning-blend/
  • 1 tsp Chili powder
  • 1 tsp Cayenne pepper
  • 1 tbsp Basil, dried
  • 1 tbsp Oregano, dried
  • 1 tbsp Thyme, dried
  • 2 tsp Freshly ground pepper
  • 2 tsp Kosher salt
  • 6 cups low sodium chicken broth or bone broth
  • 2 pounds Boneless, skinless chicken thighs Approximately 6-8 chicken thighs
  • 4 links Andouille sausage links, diced I use Aidells
  • 4 links Andouille chicken links, diced I use Gilbert's
  • 4 cups Cooked rice, for serving
  • ½ cup Fresh Parsley, chopped for serving
  • ½ cup Fresh Basil, chopped for serving

Instructions
 

  • In your Dutch Oven or Slow Cooker whisk together the flour and oil and cook the mixture over low to medium heat for 15 minutes or until the roux turns golden brown. You will notice that the roux will begin to have a nice toasty smell when it is ready.
  • Next stir in your onions, celery, bell peppers, diced tomatoes, garlic, and all of the spices (creole seasoning, chili powder, cayenne, basil, oregano, thyme, ground pepper and kosher salt)
  • Cook the veggies, spices and roux on medium heat for 5 minutes, stirring occasionally until they begin to soften. Note, do not brown.
  • Next add the broth, chicken and diced sausages.
  • If you are using a Dutch Oven bring the gumbo to a boil and reduce the heat to low letting the gumbo cook for at least three hours or until the chicken falls apart. You can also move the gumbo to the oven (325 degrees) and let it cook in the Dutch oven for 3-4 hours. If you make this the day before simply reheat the gumbo while making the rice.
  • Note if you are using a crock pot cook on low for 6-8 hours and switch to high heat the last hour so the gumbo thickens. I usually turn the slow cooker to high as I prep the rice and prepare for dinner.
  • Serve with Rice and top with fresh Parsley and Basil. I like to add some cornbread or a nice slice of bread and a salad to round out the meal. Enjoy!
Tried this recipe?Let us know how it was!