The best New Orleans Gumbo made with a dark roux, chopped chicken and a trinity of traditional vegetables such as celery, onions, and green bell peppers. This classic dark roux is seasoned with Cajun seasoning and herbs that give it a classic gumbo taste you’ll only find in southern Louisiana.
For a taste of New Orleans, try this easy Chicken Gumbo. Featuring both Cajun and Creole cooking, this dish is the holy trinity of the south. If you love traditional gumbo, you’ll want to try this easy to make homemade version that is the real deal.
I’ve spent nearly five years in New Orleans now. When I moved from the Midwest to the southern Louisiana, I had never tried Gumbo. After spending many weekends downtown with out-of-town friends, I can tell you that once you make Gumbo, you’ll understand where the distinct French Quarter smell comes from.
If you’ve ever visited New Orleans, then you know that classic dishes like Gumbo, Jambalaya, Cornbread and spicy seafood dishes give the south it’s charm. It’s dishes like this that give tourists the urge to come back and visit the city.
The base of this recipe is super easy. I’ve actually used a premade roux called Kary’s Roux. It’s carried throughout most grocery stores in the south and it’s also available online. After having my share of Gumbo over the years, I can hardy tell the difference between a homemade roux and this amazing brand’s version. Sometimes making a homemade roux can be difficult. I needs to be dark, rich and cannot have any burned pieces in it. An easy premade roux like this eliminates the intimidation from making homemade Gumbo.
This recipe is simple and affordable and will quickly become a family favorite!
Classic Gumbo is served with rice and Buttermilk Cornbread, like this recipe.
Easy Chicken Gumbo
- 7 pints water
- 1 cup (8 ounces) Kary's Roux (premade)
- 1 green bell pepper, finely chopped
- 1 large white onion, finely chopped
- 6 celery stalks, finely chopped
- 9 garlic cloves, minced
- 2.5 pounds chicken breasts, finely chopped rib meat removed, discarded
- 3 teaspoons cajun seasoning (I used Tony Chachere)
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teasoon ground black pepper
- 1 bunch green onions, finely chopped
- 1/3 cup curly Italian parsley, finely chopped
- 8-10 servings rice, to serve
- In a large stockpot, bring water to boil. Whisk in Kary's Roux and whisk occasionally until dissolved; about 5 minutes.Remove rib meat off chicken and discard. Finely chop chicken breasts ( little pieces) then add to pot.Finely chop green bell pepper, onion, garlic, and celery. Alternatively, it may be finely chopped in a food processor. Add to pot.Whisk in cajun seasoning, salt, black pepper, and celery salt.Cook over medium-high heat for about 40 minutes lid off, stirring occasionally. Cook additional 10 minutes with lid on. Gumbo is done when chicken is cooked.Serve with cooked rice. Top each bowl with finely chopped green onions and parsley or add to pot.