Name: Chef Paul Prudhomme’s Chicken Gumbo Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup flour; 1 cup chopped onion; 1 cup chopped green bell pepper; 1 cup chopped celery; 1 tbsp minced garlic; 2 cups chicken broth; 2 cups water; 1 lb boneless chicken thighs, cut into bite-sized pieces; 1 cup andouille sausage, sliced; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp dried oregano; 1 tbsp dried thyme; 1 tsp cayenne pepper; Salt and pepper, to taste; 2 bay leaves; Cooked white rice, for serving

Photos of Chef Paul Prudhomme’s Chicken Gumbo Recipe

How To Make Chef Paul Prudhomme’s Chicken Gumbo Recipe

A classic dish from Cajun cuisine featuring tender chicken, flavorful sausage, and a delicious roux-based broth.

Preparation: 20 minutes

Cooking: 1 hour and 30 minutes

Total: 1 hour and 50 minutes

Serves:

Ingredients

1/2 cup vegetable oil
1/2 cup flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 tbsp minced garlic
2 cups chicken broth
2 cups water
1 lb boneless chicken thighs, cut into bite-sized pieces
1 cup andouille sausage, sliced
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp cayenne pepper
Salt and pepper, to taste
2 bay leaves
Cooked white rice, for serving

Instructions

In a large, heavy pot or Dutch oven, heat the oil over medium-high heat. Add the flour and stir until it forms a smooth paste. Continue cooking, stirring constantly, until the roux is a dark chocolate brown color, about 30 minutes.
Add the onion, bell pepper, celery, and garlic to the pot and stir to combine. Cook until the vegetables are tender, about 10 minutes.
Add the chicken broth, water, chicken, and sausage to the pot. Season with paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally.
Add the bay leaves to the pot and continue simmering for an additional 30 minutes.
Remove the bay leaves and serve the gumbo over cooked white rice.