Chicken gumbo
Deep, soulful Louisiana-style chicken gumbo: dark roux, tender chicken, okra and warming Cajun spices. Comfort in a bowl, perfect for a slow simmer.
This is a proper bowl of comfort — Louisiana-style chicken gumbo with a deep, nutty roux, tender thigh meat and sticky okra. It’s the sort of dish that benefits from attention and a long, gentle simmer.
Make it on a weekend when you can babysit the roux and let the smell fill the house. Serve with steamed rice or crusty bread (rice not listed in the ingredients so you can choose your favourite accompaniment).
Ingredients
- 120 g Plain flour
- 120 ml Vegetable oil
- 1 Brown onion — finely diced
- 3 Celery stalks — finely diced
- 1 Green bell pepper — finely diced
- 4 Garlic cloves — minced
- 800 g Boneless skinless chicken thighs — trimmed and cut into 3–4cm pieces
- 1.2 l Chicken stock — hot
- 400 g Tinned chopped tomatoes
- 200 g Fresh okra — trimmed and sliced into 5mm rounds
- 30 ml Cajun seasoning
- 5 ml Dried thyme
- 2 Bay leaves
- 15 ml Worcestershire sauce
- 5 ml Smoked paprika
- Salt — to taste
- Black pepper — freshly ground, to taste
- 15 g Fresh parsley — roughly chopped, for garnish
- 2 Spring onions — sliced, for garnish
- 1 Lemon — cut into wedges to serve
Equipment
- Large heavy-based casserole or Dutch oven
- Wooden spoon
- Ladle
Instructions
Prepare everything: finely dice the brown onion, celery stalks and green bell pepper; mince the garlic cloves; trim and cut the boneless skinless chicken thighs into 3–4cm pieces; slice the fresh okra. Measure out spices and have the chicken stock hot.
Make a dark roux: place a large heavy-based casserole on the hob over medium heat. Add the vegetable oil, then whisk in the plain flour. Stir constantly with a wooden spoon until the roux is a deep brown (think peanut-butter brown), about 25 minutes.
Add the diced brown onion, celery stalks and green bell pepper to the roux. Cook, stirring, until the vegetables are soft and start to pick up colour, about 10 minutes.
Stir in the garlic cloves, Cajun seasoning, dried thyme and smoked paprika; cook for 1 minute to awaken the spices.
Add the boneless skinless chicken thighs and toss to coat in the roux and veg for 2 minutes. Pour in the chicken stock and the tinned chopped tomatoes, then add the bay leaves and Worcestershire sauce. Bring to a gentle simmer, reduce the heat and simmer gently, uncovered, for 45 minutes until the chicken is tender.
Stir in the fresh okra and continue to simmer for a further 10 minutes, until the okra is tender and the gumbo has thickened slightly.
Turn off the hob and leave the gumbo to rest for 5 minutes. Taste and adjust seasoning with salt and black pepper.
Ladle into bowls and finish with a scattering of fresh parsley and sliced spring onions. Serve with lemon wedges on the side for squeezing over.
Tips
- When making the roux, stir constantly and keep the heat moderate; it can go from perfect to burnt in seconds.
- Use boneless skinless chicken thighs for moist, forgiving meat — breasts will dry out unless watched carefully.
- If you prefer a thicker finish without more okra, reduce the liquid by simmering uncovered for longer, but keep the heat low.
- Make-ahead: gumbo keeps and improves in flavour for 24–48 hours in the fridge — reheat gently on the hob.
- To freeze: cool completely, portion into airtight boxes and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Substitutions
Fresh okra → 2 tsp filé powder added at the end of cooking (start with less and taste)
Noticeably differentBoneless skinless chicken thighs → 800 g chicken breast, cut into larger pieces (reduce simmering time to avoid drying)
Stays closeVegetable oil → 120 ml lard or rendered bacon fat for a smokier, more traditional flavour
Noticeably different
Nutrition
Per serving · estimated
- 540
- Calories
- 32 g
- Protein
- 25 g
- Carbs
- 35 g
- Fat
- 4 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
How dark should my roux be?
Aim for a peanut-butter to chocolate-brown colour. Darker roux has more flavour but less thickening power, so watch it closely to avoid burning.
Can I use tinned or frozen okra?
Yes — tinned okra works, but add it late to avoid overcooking. Frozen okra is fine; thaw and add in the final 6–8 minutes.
Can I make gumbo ahead of time?
Absolutely — gumbo often tastes better the next day. Store in the fridge for up to 48 hours or freeze for up to 3 months.
Why is my gumbo thin?
Either the roux wasn't dark/thick enough or the okra/filé weren't given time to thicken. Simmer uncovered a little longer or add a small pinch of filé powder at the end.
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