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Chicken Gumbo

| February 7, 2013


 Chicken Gumbo

Serve this Chicken Gumbo on top of some white cooked rice for a delicious treat this Mardi Gras.


Serves 6 to 8

  2 tablespoons vegetable oil  
  pounds boneless, skinless chicken thighs  
    Kosher salt and freshly ground black pepper  
  6 ounces Andouille or Kielbasa sausage, cut on the diagonal into ¼-inch slices  
  1 large yellow onion, peeled and finely chopped  
  1 large green bell pepper, trimmed, ribs and seeds removed, and finely chopped  
  4 stalks celery, finely chopped  
  8 cloves garlic, peeled and minced  
  1 teaspoon of each ground thyme and dry oregano  
  ¼ teaspoon Cayenne pepper  
  2 bay leaves  
  ¼ cup all-purpose flour  
  6 cups homemade chicken stock, or low-sodium canned chicken broth  
  1 can (15 ounces) diced tomatoes in juice  
  1 pound okra, trimmed and cut into ½-inch rounds  




  1. Heat the vegetable oil in a stockpot set over medium-high heat until hot, but not smoking.  Season the chicken with salt and black pepper and place in the hot oil.  Cook until the chicken is golden brown on both sides, about 6 minutes.  Then, remove the chicken and cool until easy to handle.  Shred the chicken into bite-sized pieces and set aside.
  2. Add the sausage to the pot and cook over medium heat, stirring occasionally, until the sausage has browned lightly, 3 to 5 minutes.  Remove the sausage and set aside.
  3. Return the stockpot to the heat and add in the onion, bell pepper, and celery.  Cook, stirring often, until the vegetables are tender and the onion is translucent, 4 to 6 minutes.  Stir in the garlic, thyme, oregano, Cayenne, bay leaves, and flour.  Cook an additional minute.  Then, add in the chicken stock, diced tomatoes in juice, okra, as well as the reserved chicken and sausage. Bring to a simmer.  Then, cover and continue to simmer until the vegetables have softened, about 30 minutes.  Season to taste with additional salt and black pepper, as needed.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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