Homemade Chicken Gumbo Recipe


Difficulty LevelVery EasyHealth IndexAverage
MethodMain Ingredient


 Frying chicken3 1⁄2 Pound, cut up
 Andouille sausage/Linguisa sausage1 Pound, sliced 1/2 inch thick
 Salad oil3 Tablespoon
 All purpose flour3⁄4 Cup (12 tbs)
 Onions2 Large, chopped
 Green bell pepper1 Large, seeded, thinly sliced
 Celery stalks4 , sliced
 Garlic2 Clove (10 gm), minced or pressed
 Canned tomatoes16 Ounce (1 Can)
 Black pepper1⁄4 Teaspoon
 Crushed red pepper1⁄2 Teaspoon
 Canned regular strength chicken broth49 1⁄2 Ounce (6 Cups Homemade Or Purchased 1 Can)
 Okra/1 package of 10 ounce frozen whole okra, thawed3⁄4 Pound, ends trimmed
 Finely chopped parsley1⁄2 Cup (8 tbs)
 Hot cooked rice2 Cup (32 tbs)
 Gumbo file2 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 6613 Calories from Fat 3317

% Daily Value*

Total Fat 372 g571.7%

Saturated Fat 101.2 g505.9%

Trans Fat 0.8 g

Cholesterol 1515.7 mg

Sodium 6337 mg264%

Total Carbohydrates 352 g117.4%

Dietary Fiber 52.9 g211.6%

Sugars 38.3 g

Protein 442 g883.8%

Vitamin A 152.6% Vitamin C 726.6%

Calcium 81% Iron 168.3%

*Based on a 2000 Calorie diet


Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken, pat dry, and set aside.
In a wide, heavy ovenproof frying pan, cook sausage over medium-high heat until browned.
Lift out and set aside, leaving drippings in pan.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Remove pan from heat.
Measure drippings and add enough oil to make 3/4 cup; return to pan.
Stir in flour until smooth.
Place pan, uncovered, in a 400° oven; bake until roux is dark brown (about 35 minutes), stirring thoroughly every 15 minutes.
Remove pan from oven.
Scrape roux into a 5 to 6-quart pan.
Add onions, bell pepper, celery, and garlic; cook over medium heat, stirring frequently, until vegetables are soft (15 to 20 minutes).
Stir in tomatoes (break up with a spoon) and their liquid, black pepper, red pepper, broth, chicken, and sausage.
Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
(At this point, you may let cool, then cover and refrigerate until next day.) Skim (or lift off) and discard fat from soup; bring soup to a simmer.
Add okra and parsley; cover and continue to simmer until okra is tender to bite and meat near thighbone is no longer pink when slashed (5 to 10 more minutes).
Ladle gumbo over rice in wide soup bowls.
Pass file to sprinkle over gumbo.