Classic Chicken Gumbo Recipe

Chicken Gumbo
Lauri Patterson / Getty Images
    85 mins
Ratings (4)

This chicken gumbo recipe is a classic gumbo made with a roux, okra, and chicken. Like all good gumbo recipes, this one starts with a simple roux. This one also contains file powder.

Serve gumbo over a mound or white boiled rice.

What You'll Need

  • 2 tablespoons vegetable shortening
  • 2 tablespoons flour, all-purpose
  • 2  onions, finely chopped
  • 1 green bell pepper, fine chop
  • 5 cups warm chicken broth
  • 8 tomatoes, peeled/chopped
  • 1/2 pound okra, cut into 1/4" pieces
  • 1/2 cup Uncooked rice
  • 2 ribs celery, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1  bay leaf
  • 1 broiler-fryer chicken, cooked
  • 1 1/2 tablespoons file' powder

How to Make It

  1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).
  2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
  3. Slowly add warm broth; stir until broth reaches a boil.
  4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
  5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
  1. Stir and cook, covered, 20 minutes longer.
  2. Remove from the heat and add filé powder or serve at the table for guests to sprinkle over their gumbo.

Serves 6.

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