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.
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
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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.
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Add the onion, bell pepper, celery, and garlic to the pot and stir to combine. Cook until the vegetables are tender, about 10 minutes.
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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.
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Add the bay leaves to the pot and continue simmering for an additional 30 minutes.
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Remove the bay leaves and serve the gumbo over cooked white rice.
Nutrition
- Calories : 693kcal
- Total Fat : 52g
- Saturated Fat : 11g
- Cholesterol : 130mg
- Sodium : 1267mg
- Total Carbohydrates : 22g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 33g
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