Quick and Easy Skillet Chicken Gumbo Recipe
Enjoy my quick and easy skillet chicken gumbo recipe and bring the taste of New Orleans to your table! Your family and friends are going to love this dish!
Servings: 6
Calories: 811kcal
Ingredients
- 1 pound cajun sausage cut into ¼-inch-thick slices
- 1 pound skinless chicken thighs with bone
- ½ cup vegetable oil
- ¾ cup all-purpose flour or cup for cup gluten free flour
- 1 medium onion small dice
- 1 medium bell pepper small dice
- 3 stalks celery small dice
- 2 tablespoons Italian parsley finely chopped
- 2 cups okra sliced - fresh or frozen
- 1 quart chicken stock
- 3 cloves garlic finely diced
- 1 tablespoon Worcestershire sauce
- 14 ounces crushed tomatoes or stewed tomatoes
- 1 tablespoon Creole seasoning more or less for your tastes
- 1 teaspoon hot sauce more or less for your tastes
Assembly
- 2 cups hot cooked rice to serve with gumbo
- 1 pinch chopped green onions for garnish
- filé powder for serving optional
Instructions
- In a large deep skillet add cooking oil. I used olive oil. Allow pan to get hot
- Dredge the chicken thighs in flour seasoned with sea salt and pepper. Place the chicken in a skillet (or dutch oven) over medium-high heat, skin side down and allow to sear for 3-4 minutes until the chicken gets good color. Turn over the chicken and do the same thing to the other side
- Remove the chicken from the pan, and set aside until needed
- Add the peppers, onion, celery (holy trinity) and garlic to the oil and saute for 1 minute.
- Add the flour to the pan and mix well, the flour and vegetable oil make up the roux. If more oil or flour is needed add it in now.
- Turn the heat down to medium and allow the roux to cook and brown for 12-15 minutes, stirring constantly. The roux should turn medium brown. Be careful not to burn the roux, you just want it to cook and get brown.
- Add the chicken broth to the roux mixture and mix well, making sure all the roux gets incorporated into the broth.
- Add the crushed tomatoes, creole seasoning and Worcestershire sauce to the mixture, stirring until fully combined.
- Reduce the heat to low, return the chicken to the pan and simmer, stirring occasionally for 1 hour.
- Remove the chicken from the pot and allow to cool.
- Add the andouille sausage, okra and chopped parsley to the gumbo. Mix well and simmer the gumbo for 20-30 minutes
- Bone the chicken and pull the meat apart. Add the chicken to the gumbo, and simmer for an additional 5 minutes to reheat the chicken.
- Serve the chicken gumbo over plain white rice, brown rice or farro.
- Garnish with chopped green onions, file powder and enjoy
Nutrition
Calories: 811kcal | Carbohydrates: 43g | Protein: 35g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 142mg | Sodium: 1158mg | Potassium: 943mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1520IU | Vitamin C: 44.1mg | Calcium: 99mg | Iron: 4.4mg