Chicken Gumbo

Recipe Date: August 14, 2026
Serving Size: 8
Prep Time: 30 Minutes
Cook Time: 90 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 3 pounds boneless & skinless chicken thighs
  • 1 ½ pounds Andouille smoked sausage chopped into 1” cubes
  • 2 cups diced onions
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 10 cups fresh chicken stock
  • 2 bay leaves
  • 1 cup flour
  • ½ cup Canola oil
  • 1TB bacon fat
  • 1 TB File powder
  • Salt, pepper, cayenne pepper, dried thyme

Directions

  1. Heat pot over medium-high heat, add about a TB of bacon fat and brown sausage very well, remove to a small bowl.
  2. Liberally sprinkle each chicken thigh on both sides with salt, pepper, cayenne, and a just a pinch of thyme.
  3. Sear chicken on medium-high in pot on both sides until nicely browned, around 4 minutes per side, working in batches to as not to crowd and adding a TB or so of oil if needed, then remove to a plate and refrigerate.
  4. Reduce heat to medium, add ½ cup of Canola oil and heat for 1 minute, then add 1 cup flour and mix.
  5. Continue to stir the roux on and off every other minute to prevent scorching and burning, until it is a deep chocolate color, about 25-30 minutes. Stir constantly for the last 10 minutes.Tip:Pay careful attention to the heat level and stirring the roux often so it does not burn, or it will be bitter
  6. Quickly dump in the onions, celery, bell pepper and bay leaves, and wilt for 5 minutes, constantly stirring.
  7. Add the cooked sausage, pour in chicken stock and stir well, bring to boil over high heat, then reduce heat to a simmer and cook about an hour, stirring every now and then.
  8. Add cooked chicken thighs and cook another about 90 minutes.
  9. Remove pot from heat, and using 2 large forks, pull apart chicken in the pot into desired chunk sizes, or shred completely, and return pot to medium heat.
  10. Add File powder, cook for 5 minutes, and turn off heat and let rest for 15 minutes.
  11. Serve over steamed white rice, and sprinkle chopped green onions & parsley over the top, with or without hot sauce like Crystal or Melinda’s.

Garnish:

Steamed white rice, chopped green onions & chopped Italian parsley

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