Gumbo is the most well-known dish of all Cajun meals, and this Chicken Gumbo recipe is the classic version straight from my Momma’s kitchen. It’s easy to follow and comes out delicious every time.
2 celery stalks, chopped (1 cup)
1 large onion, chopped (1 1/2 cup)
4 garlic cloves, pressed
1 (approximately 4-pound) fryer cut up with skin removed
2 1/2 teaspoons salt
1/4 teaspoon granulated garlic powder
1/4 teaspoon cayenne pepper, or more
2 tablespoons Canola oil
1/2 cup of Canola Oil
1/2 cup of all-purpose flour
2 15-ounce cans or 32 ounces unsalted chicken broth
10 cups water
1 pound sliced fresh or smoked pork/beef sausage, optional.
Season chicken pieces with salt, garlic powder, and cayenne pepper in a large bowl.
Brown chicken in a large gumbo pot with 2 tablespoons of Canola oil then take the chicken out of the pot and put back into the bowl.
In a heavy saucepan heat up the rest of the Canola oil until hot then add the flour and brown the flour until it is the color of cocoa powder, keep stirring not to burn the roux.
Put the vegetables into the roux and stir while cooking for a few minutes as they are softened.
Pour roux mixture into the same pot the chicken was browned in and stir the chicken broth and water into the roux mixture allowing it to simmer with the lid on the pot (cracked to release steam) for 30 minutes.
Add the chicken and simmer the gumbo for a half hour.
Add the sausage, if using, and cook for another 15 minutes or until the chicken is cooked and tender, but not falling off of the bone.
Serve with rice and a spoonful of potato salad in or beside the gumbo.
Take your time making the roux and if it happens to burn it’s easy to start over.
The smoked sausage adds another layer of flavor, but the classic fresh sausage has a great taste also.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Gumbos, soups, and bisques
- Cuisine: Cajun
Keywords: chicken gumbo