New Orleans Style Chicken Gumbo (Printable)
Hearty Louisiana dish with tender chicken, smoky sausage, spiced roux, okra, and aromatic vegetables simmered slowly.
# What You'll Need:
→ Proteins
01 - 1.1 lbs halal boneless, skinless chicken thighs, cut into chunks
02 - 9 oz halal smoked chicken or beef andouille-style sausage, sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 7 oz fresh or frozen okra, sliced
08 - 2 medium tomatoes, diced
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)
→ Roux
11 - 5 tbsp vegetable oil
12 - ½ cup all-purpose flour
→ Liquids
13 - 5 cups chicken stock (halal)
14 - 2 bay leaves
15 - 1 tsp Worcestershire sauce (halal-certified)
→ Seasonings & Spices
16 - 1½ tsp smoked paprika
17 - 1 tsp dried thyme
18 - 1 tsp dried oregano
19 - ½ tsp cayenne pepper (adjust to taste)
20 - ½ tsp black pepper
21 - 1 tsp salt (or to taste)
22 - ¼ tsp white pepper
23 - 1 tsp hot sauce (optional, halal-certified)
→ To Serve
24 - 2 cups cooked white rice
# Directions:
01 - In a large heavy-bottomed pot, heat the oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep chocolate brown (about 15–20 minutes). Watch carefully to avoid burning.
02 - Add the onions, bell pepper, and celery to the roux. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
03 - Add the chicken and sausage to the pot. Stir to coat with the vegetables and roux, cooking for 4–5 minutes until lightly browned.
04 - Add the tomatoes, okra, bay leaves, smoked paprika, thyme, oregano, cayenne, black pepper, white pepper, and salt. Mix well.
05 - Pour in the chicken stock and Worcestershire sauce, scraping the bottom to deglaze. Bring to a boil, then reduce heat to low and simmer uncovered for 50–60 minutes, stirring occasionally.
06 - Taste and adjust seasoning with salt, pepper, and hot sauce if desired. Remove bay leaves.
07 - Serve hot over steamed rice. Garnish with spring onions and parsley.
# Expert Advice:
01 -
- The deep chocolate roux creates an impossible to replicate depth of flavor that feels like it simmered all day even though it comes together in under two hours
- Halal friendly without sacrificing any of the smoky spicy soul that makes Louisiana cooking so legendary
02 -
- Burning your roux means starting over because there is no saving that bitter acrid taste so stay patient and attentive
- The gumbo will continue to thicken as it cools so do not panic if it seems slightly thin while still simmering
03 -
- Use a cast iron Dutch oven for even heat distribution and that authentic heavy pot feel that makes stirring feel satisfying
- Prep all ingredients before starting your roux because once you begin cooking you cannot step away without risking disaster