This Traditional Chicken Gumbo is a comforting and hearty dish. It combines the essential “holy trinity” of onions, bell peppers, and celery with a flavorful chicken stock and tender chicken. Okra is added as a thickening agent, while spices like thyme, cayenne, and oregano give the gumbo its authentic Southern flavor. Serve this gumbo over a mound of rice for a complete meal, perfect for any occasion.
Preparation Time
- Prep time: 30 minutes
- Cook time: 60 minutes
- Total time: 90 minutes
Ingredients (for four people)
- 2 medium onions, chopped
- 1 green bell pepper, diced
- 3 ribs of celery, chopped
- 3 tablespoons vegetable shortening (or oil)
- 3 tablespoons all-purpose flour
- 4 cups chicken stock (unsalted or low sodium)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 ½ cups sliced okra (fresh or frozen)
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (or to taste)
- 1 bay leaf
- 1 ¼ pounds boneless chicken breasts (or thighs), cut into bite-size pieces
- 1 cup long-grain rice, cooked
- Fresh parsley and green onions for garnish
- Optional: Filé powder for serving
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Vegetables and Roux
Heat the vegetable shortening in a Dutch oven over low heat. Add the flour and cook, stirring constantly, for 10-15 minutes until the roux turns medium brown. Be sure not to let it burn.
Step 2: Cook the Vegetables
Add the chopped onions, bell pepper, and celery to the roux, increasing the heat to medium. Stir and cook until the onions become translucent.
Step 3: Add the Stock and Seasonings
Gradually add the chicken stock, stirring constantly. Bring the mixture to a boil, then add the diced tomatoes, sliced okra, salt, pepper, thyme, oregano, cayenne, and bay leaf. Reduce the heat and let it simmer uncovered for 20 minutes.
Step 4: Add the Chicken
Add the chicken pieces to the gumbo, cover, and cook for another 6-8 minutes or until thoroughly cooked.
Step 5: Serve the Gumbo
Scoop a mound of rice into each bowl, ladle the chicken gumbo over the rice, and garnish with fresh parsley, green onions, and optional filé powder.
Tips and Tricks
- Roux Perfection: Stir constantly to avoid burning the roux. The darker the roux, the deeper the flavor.
- Spice Adjustments: Feel free to adjust the cayenne pepper based on your tolerance. For variety, you can add andouille sausage or shrimp.
Serving Suggestions
- Side Bread: Serve with crusty French or cornbread to complement the gumbo.
- Salad: A simple green salad pairs well to balance the richness of the gumbo.
Wine Pairing
A great wine pairing for Chicken Gumbo is Zinfandel, Pinot Noir, or Sauvignon Blanc. Each complements the dish’s hearty, smoky, and spicy flavors.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 38g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700 mg
Dietary Modifications
- Gluten-Free: Use a gluten-free flour substitute to make the roux gluten-free.
About Traditional Chicken Gumbo
This Traditional Chicken Gumbo showcases the rich flavors of the South. Its warm, comforting mix of tender chicken, okra, and the “holy trinity” of vegetables makes it a staple in Creole and Cajun cuisine. Best enjoyed with rice and a dash of filé powder, this gumbo is a crowd-pleaser for gatherings and family meals.
Cultural Context
Gumbo is a quintessential dish in Louisiana’s Creole and Cajun cultures, with roots in French, African, and Native American culinary traditions. While gumbo recipes vary across regions and households, chicken and okra versions are widely cherished. Historically, gumbo was made using whatever ingredients were available, making it a versatile and beloved dish throughout the Southern U.S.
