Classic Chicken Gumbo
A beloved Louisiana dish blending vibrant flavors and hearty ingredients into a comforting stew, perfect for gatherings or cozy weeknights.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Poultry
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 pound chicken thighs, chopped
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 bay leaves
- Salt, to taste
- Pepper, to taste
- Cooked rice, for serving
- Fresh parsley or green onions, for garnish
Instructions
- Make a roux by combining vegetable oil and flour in a large pot over medium heat, stirring continuously until dark brown.
- Add the onions, bell peppers, and celery, and sauté until tender.
- Incorporate the garlic and cook for another minute.
- Add the chicken and cook until browned.
- Pour in the chicken broth, thyme, oregano, bay leaves, salt, and pepper.
- Simmer the gumbo for 30-45 minutes, stirring occasionally.
- Serve over a bed of rice and garnish with parsley or green onions.
Notes
Store leftover gumbo in an airtight container for up to four days, or freeze for up to three months.