Chicken Gumbo

chicken gumbo with sausage and bell peppers with a spoon in the bowl


  • 1/2 cup light tasting olive oil (do NOT use extra-virgin)
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 3 bell peppers, chopped
  • 3 celery stalks, chopped
  • 1/2 lb. andouille sausage, sliced
  • 3 cloves garlic, minced
  • 3 tbsp. cajun seasoning
  • 1 lb. boneless, skinless chicken breast and/or thighs, cut into about 3 inch pieces
  • 6 cups chicken broth
  • 1 bay leaf
  • Cooked rice for serving


  1. Heat light tasting olive oil over medium heat. Once heated, add flour and whisk constantly for about 8 minutes or until about the color of light chocolate milk. Be careful not to burn, adjust the temperature as needed.
  2. Add in onion, peppers, and celery to roux and saute for about 3-4 minutes. Add in andouille sausage, garlic and cajun seasoning and saute for additional 3-4 minutes.
  3. Add in chicken breast/thighs, broth, and bay leaf. Simmer for about 1 hour, skimming the top of any foam as needed. Remove chicken breast/thighs, shred with two forks, and return to gumbo. Serve over cooked rice.