Braised Chicken Gumbo Recipe

Braised Chicken Gumbo is a hearty and flavorful dish that originated in Louisiana. This traditional Creole stew combines tender chicken, smoky sausage, and a medley of vegetables in a rich and savory broth. The dish is seasoned with a blend of spices, including paprika, thyme, and cayenne pepper, giving it a deliciously spicy kick. Serve this comforting gumbo over a bed of steamed rice for a satisfying meal that will warm you up from the inside out.

4.4
21 Rating -
Rate
Non Vegdiet
55minstotal
55m.total
Braised Chicken Gumbo
plan
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Ingredients for Braised Chicken Gumbo Recipe

  • 1/2 pound Chicken Pieces
  • 0.13 pound Smoked Sausage, Sliced
  • 1/4 Onion, Diced
  • 1/4 Bell Pepper, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Dried Thyme
  • 0.06 teaspoon Cayenne Pepper
  • 1/2 Bay Leaves
  • 1 cup Chicken Broth
  • 1/4 cup Sliced Okra
  • 1/4 can Diced Tomatoes
  • 1/4 tablespoon Worcestershire Sauce
  • As required Salt And Pepper To Taste
  • as required Chopped Parsley For Garnish
  • as per your need Hot Sauce

Directions: Braised Chicken Gumbo Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add chicken pieces and brown them on all sides.
  • STEP 2.Remove the chicken from the pot and set aside. In the same pot, add the sausage and cook until browned.
  • STEP 3.Add the onions, bell peppers, and celery to the pot. Cook until the vegetables are softened.
  • STEP 4.Stir in the garlic, paprika, thyme, cayenne pepper, and bay leaves. Cook for another minute.
  • STEP 5.Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour.
  • STEP 6.Add the okra, tomatoes, and Worcestershire sauce to the pot. Simmer for an additional 30 minutes.
  • STEP 7.Season with salt and pepper to taste. Serve the gumbo hot over steamed rice.
  • STEP 8.Garnish with chopped parsley and serve with hot sauce on the side, if desired.

Cooking Tips

  • For a thicker gumbo, you can make a roux by cooking equal parts flour and oil until it turns a dark brown color.
  • If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
  • Gumbo tastes even better the next day, so consider making it ahead of time and reheating it for a quick and delicious meal.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the gumbo on the stovetop over low heat, stirring occasionally.
  • Serve the gumbo with crusty bread or cornbread for a complete meal.
Nutrition
value
301
calories per serving
8 g Fat21 g Protein34 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    21g
  • Carbs
    34g
  • Fiber
    4g

MacroNutrients

  • Carbs
    34g
  • Protein
    21g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    2mg
  • Vitamin A
    1486mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    87mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    192mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp