Homemade Chicken Gumbo

Homemade Chicken Gumbo Recipe

This easy Cajun stew is full of the savoury flavours of herbs & spices including garlic, cayenne pepper, thyme, and sage. Serve it over white rice or even cauliflower rice for that classic bayou taste. It is simple to make and perfect for a fast weeknight meal.

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Recipe Information

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Main Dishes



Total Time

45 Minutes

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      • 1 Tablespoon Extra-Virgin Olive Oil
      • 1 1/2 Pounds Skinless & Boneless Chicken Thighs (Diced)
      • 1 Large Onion (Diced)
      • 3 Stalks Of Celery (Diced)
      • 1 Green Pepper (Seeded & Diced)
      • 2 Tablespoons Unsalted Butter
      • 1 Tablespoon All-Purpose Flour
      • 15 Ounces Diced Tomato
      • 2 Cups Chicken Stock
      • 3 Cloves Garlic (Minced)
      • 1/4 Teaspoon Cayenne Pepper
      • 1 Teaspoon Smoked Paprika
      • 1 Teaspoon Ground Cumin
      • 1 Teaspoon Dried Thyme
      • 1 Teaspoon Dried Sage
      • 1 Teaspoon Seasoned Salt
      • 1 Teaspoon Dried Tarragon
      • 1 Bay Leaf
      • 2 Cups Diced Okra
      • 1 Teaspoon Salt & Freshly Ground Black Pepper


  1. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat and brown the diced chicken for 4-5 minutes or until nicely golden brown. Set aside.
  2. In the same Dutch oven, add another tablespoon of olive oil, and saute the diced onions, celery and bell peppers for 5 minutes, or until the vegetables have softened. Set aside.
  3. Melt the butter in the Dutch oven, and stir in the flour, and cook for about 5 minutes, stirring continually until a nice golden roux is formed. Stir in the chicken stock, tomatoes, garlic, browned chicken, sauteed vegetables, the herbs & spices, and diced okra. Bring to a boil for 20 minutes.
  4. Check the seasoning, and adjust with salt & pepper as needed and serve with steamed rice (or even cauliflower rice).

Nutrition & Cost Facts


560.0 kcal


18.0 g


39.0 g


33.0 g

Cost Per Serving


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