Home Batch · ~2 gal (single pot)
Chicken Gumbo
Prep 45 min · Cook 2 hr · 9 portions
Ingredients
Chicken ThighBoneless, skinless, bite-sized
3 lbVegetable OilFor dark roux
1 cupAll-Purpose FlourFor dark roux
1 cupYellow OnionLarge, diced
2 eaGreen Bell PepperDiced
2 eaCeleryDiced
4 stalksGarlicMinced
6 clovesChicken StockWarm
8 cupsCajun Seasoning
2 tbspSmoked Paprika
1 tbspGarlic Powder
2 tspOnion Powder
2 tspDried Thyme
1 tspBay Leaves
2 eaBlack Pepper
1 tspCayenne PepperSpicy — ½–1 tsp to taste
0.75 tspHot Sauce
1.5 tbspWorcestershire Sauce
1 tbspKosher SaltTo taste
1 tspFlat-Leaf ParsleyChopped
0.5 cupGreen OnionSliced
4 eaWhite RiceCooked, for serving
2.25 lbPreparation
- Season chicken and sear half in the pot. Reserve.
- Heat vegetable oil in a heavy Dutch oven or stock pot over medium. Whisk in flour to start the roux.
- Stir roux constantly until dark chocolate brown — about 45–60 minutes.
- Add holy trinity to roux and sweat until onions soften, about 10–12 minutes.
- Add garlic and cook 1 minute.
- Slowly whisk in warm chicken stock.
- Add Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, bay leaves, black pepper, cayenne, hot sauce, and Worcestershire.
- Simmer uncovered 60–90 minutes, stirring occasionally, until body coats the back of a spoon.
- Return all chicken to the pot. Simmer until tender and shreddable.
- Finish with parsley and green onion. Serve over rice.
Temperature Checks
- Chicken thigh165°F
- Andouille sausage165°F
- Gulf shrimp145°F
- Finished gumbo (service)165°F