Easy Chicken Gumbo
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.
- 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.