When the heart yearns for a comforting bowl of rich flavors and soul-warming spices, nothing hits the spot like a classic Creole Chicken Gumbo. Follow this tried-and-true recipe from Smokin' & Grillin with AB to create a gumbo that's brimming with deep south Louisiana tradition right in your kitchen. With a careful balance of meaty goodness and the holy trinity of Creole cooking—onions, celery, and bell peppers—each spoonful promises a journey to flavor town.
Ingredients:
- 1 whole chicken, cut into pieces (thighs preferred for juiciness)
- Andouille sausage, sliced
- 1 cup all-purpose flour
- 1 cup olive oil (plus extra for browning the chicken)
- Kosher salt, to taste
- Black pepper, to taste
- White pepper, to taste (optional)
- 1 large onion, diced
- 3 stalks celery, diced
- Bell peppers (quantity and color to preference), diced
- Chicken stock (enough to cover the ingredients, approximately 6-8 cups)
- 2 bay leaves
- Creole seasoning, to taste
- Cooked white rice, for serving
- Fresh parsley and green onions (optional, for garnish)
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8-10
Equipment: Dutch oven or large pot, tongs, stirring spoon
Instructions:
1. Begin by seasoning the chicken pieces with kosher salt and black pepper (add a dusting of white pepper if you're using it). Set a Dutch oven over medium heat and coat the bottom with olive oil for browning the chicken.
2. Once the oil shimmers, indicating it's hot, brown the chicken pieces on both sides. You're not aiming to cook the chicken through, just getting a nice color on it. Remove the chicken and set it aside.
3. In the same pot, brown the sliced Andouille sausage until it renders some fat and takes on a slight color. Remove the sausage and set aside.
4. For the roux: Reduce heat to medium. To the pot, add 1 cup of olive oil and slowly whisk in the flour. Stir continuously to avoid burning. Keep stirring until the mixture turns a dark chocolatey color. This can take anywhere from 20-30 minutes. Be patient and cautious not to let it burn.
5. Once the roux reaches the desired color, add the diced onions, allowing them to soften and absorb the fond (the flavorful bits at the bottom of the pot). The onions will start to clear and thicken the mixture.
6. Following the onions, add in the celery and bell peppers. Stir until the vegetables begin to soften and the acidity from them helps to pick up all the remaining fond.
7. Return the browned chicken and Andouille sausage to the pot. Pour in the chicken stock until all ingredients are submerged. Add the bay leaves and Creole seasoning.
8. Bring the gumbo to a boil, then reduce the heat to a simmer. Let it cook, uncovered, for about 1 hour, stirring occasionally. The flavors will meld, the chicken will become tender, and the gumbo will thicken slightly.
9. Taste and adjust seasoning as necessary. Serve the gumbo hot over cooked white rice and garnish with chopped parsley and green onions if desired.
Cooking Tips:
- Roux is the foundation of your gumbo—don't rush it, let the color develop slowly.
- Stirring the roux constantly is crucial to prevent it from burning.
- If at any point the roux begins smoking or black flecks appear, it's a sign that it's burning. Start over to avoid a bitter flavor.
This delicious recipe is brought to you by Smokin' & Grillin with AB. You can find more fantastic recipes and cooking videos on their YouTube channel: https://www.youtube.com/@SmokinandGrillinwithAB
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