Chicken Gumbo Recipe: Classic Cajun

Gumbo is the most famous Cajun dish, and this Chicken Gumbo recipe is the classic version from my Mama's kitchen. It's made with sausage, easy to follow, and makes a delicious pot every time. But first, you make a roux!

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Classic Cajun

When people discover I'm from south Louisiana, the conversation always gravitates toward food. They usually want to know if I cook gumbo. Some even ask if I have a recipe. I used to say, "Yes, I cook gumbo, and no, I don't have a written recipe, but it's easy to learn. " I've even told a few I'd teach them, but we never seem to get around to it. 

The idea for the Louisiana Woman Blog started one day during a phone conversation with my Mama. I told her, "People are always asking me how to cook gumbo, so I am going to start a blog just so I can say, 'Oh, it's easy; just go to my blog and follow the simple recipe.'" She laughed, and when I asked her if she would help me put her recipe on paper (or screen), she said, "I can't, Kay." 

Somehow, she didn't see the need, or maybe putting it online was incomprehensible. So I asked her questions until she gave me all the measurements and steps to a perfect pot of chicken gumbo with sausage.

She even said, "...and tell them to do this and not to do it." Her voice had perked up by the end of the phone call, and she sounded quite pleased with herself. (I could hear the 6th-grade teacher coming out of her. Thanks, Mama!)

So I invited the kids over for supper and began making a gumbo. I noted every step and ingredient, and it was the best gumbo. So here's the chicken gumbo recipe with easy step-by-step instructions.

But first, for more Louisiana-inspired gumbo recipes, check out Chicken Gumbo Recipe: Classic Cajun and Shrimp Okra Gumbo Recipe: Made With Smothered Okra.

For more Louisiana-inspired dishes, see 24 Mardi Gras Food Recipes. You'll find more than gumbo there.

How To Make Chicken Gumbo?

First, you make a roux! That's how many Cajun dishes begin.

You can buy roux in a jar, but you don't have to. It's easy to make your own by following A Roux Lesson. Take your time. Add the vegetables as soon as the roux becomes cocoa-colored to stop the browning. If you happen to burn it, it's okay. Just start over. Practice makes perfect!

Lower the heat under the pot and cook the chopped vegetables for 5-10 minutes or until tender. Remove the roux and vegetable mixture pan from the heat and set aside.

A secret to a richer gumbo is browning the chicken pieces in a little oil in the gumbo pot. Then, remove the chicken and return it to the bowl.

Next, add the broth and water, along with the roux and vegetables, to the same pot and simmer with the chicken drippings.

The last few steps are to add the chicken to the gumbo and allow it to simmer for half an hour. Then add the sausage and cook for another 15 minutes until the chicken is tender but not falling off the bone. Serve with rice and a spoonful of potato salad in or beside the gumbo.

So here it is, a classic Cajun Chicken Gumbo Recipe! Enjoy it with Everyday Rice Every Day and a scoop of Plain Potato Salad For Gumbo, and yes, I eat my potato salad "in" my gumbo! Don't you?

Helpful Tips

This first tip is from my baby sister, Virginia, who says that using a food processor to chop vegetables instead of by hand makes a gumbo taste different. So I agree it's best to chop by hand with a sharp knife!

Speaking of chopping, there is one thing I don't chop anymore: garlic. Momma gave me a nifty garlic press for Christmas one year. All I do is fill it with an unpeeled garlic clove, squeeze, and instantly, tiny bits of garlic appear to flavor the food. Plus, it's a cool hand exerciser.

Another tip is that you can chop lots of onions when making gumbo, so I've learned to wear onion goggles to prevent tears. They really do work. This makes for fewer tears because I hate crying for no reason, right?

Like most Cajun kitchens, I cook with Magnelite Pots, perfect for gumbo. You can get your own Cajun oval roaster from Amazon, but any heavy pot will do. Ensure it's large enough to hold every last drop of that rich goodness.

More Recipes From Louisiana Woman!

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Mother Teresa.