Classic Chicken Gumbo

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/7/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 4 servings

This hearty soup is a basic Creole-style chicken gumbo made with tomatoes and the essential "holy trinity" of Cajun and Creole cooking: onions, bell peppers, and celery. The gumbo is flavorful, thanks to a mix of spices, and an excellent option if you're looking for an authentic yet uncomplicated Louisiana-style soup. 

Classic chicken gumbo with okra and tomatoes topped with white rice in a deep plate

The Spruce Eats / Teena Agnel

The okra is the thickener for a good Creole gumbo, but if you like filé powder, offer it at the table. Gumbo can become unpleasantly stringy if the filé is added to the soup while it is still on the heat (or when reheated). It is best sprinkled over individual servings.

What Is the Difference Between Gumbo and Jambalaya?

Gumbo and jambalaya are both classic dishes of Creole and Cajun cuisine. The most obvious difference is gumbo is served with rice, while jambalaya includes the rice in the dish itself. In addition, okra is typically included in gumbo, while it is not common in jambalaya.

What You'll Need to Make This Chicken Gumbo Recipe
Amazon Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
A Heavy Dutch Oven
Victorinox Swiss Classic 8-Inch Chef's Knife
A Sharp Chef's Knife
Zyliss Lock N’ Lift Can Opener
A Handy Dandy Can Opener

"This chicken gumbo uses only common kitchen staples and is surprisingly simple and enjoyable to make. The recipe requires a lot of stirring, so make sure everything’s prepped before you start. Considering the ingredient list, the dishes were minimal. The flavor balance is perfect and it’s hearty enough to be a one-dish meal." —Colleen Graham

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Ingredients

  • 2 medium onions

  • 1 green bell pepper

  • 3 ribs celery

  • 3 tablespoons vegetable shortening (or oil)

  • 3 tablespoons all-purpose flour

  • 4 cups chicken stock (unsalted or low sodium)

  • 1 (14 1/2-ounce) can diced tomatoes (with juice)

  • 1 1/2 cups sliced okra, fresh or frozen

  • 1 1/2 teaspoons kosher salt, or to taste

  • 1/2 teaspoon ground black pepper, or to taste

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper, or to taste

  • 1 bay leaf

  • 1 cup long-grain rice

  • 1 1/4 pounds boneless chicken breasts (or boneless thighs)

  • Chopped fresh parsley, garnish

  • Chopped green onions, garnish

  • Filé powder, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for classic chicken gumbo recipe gathered
    The Spruce Eats / Teena Agnel

  2. Peel and chop 2 medium onions.

    Finely chopped onion on a wooden cutting board
    The Spruce Eats / Teena Agnel

  3. Cut 1 green bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.

    Finely diced green bell pepper on a wooden cutting board
    The Spruce Eats / Teena Agnel

  4. Chop 3 ribs celery. Set the vegetables aside.

    Finely chopped celery on a wooden cutting board
    The Spruce Eats / Teena Agnel

  5. For the roux, melt 3 tablespoons vegetable shortening in a large Dutch oven over low heat. Add 3 tablespoons all-purpose flour and cook, stirring, until medium brown—about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.

    Flour added to melted shortening in a deep pot
    The Spruce Eats / Teena Agnel

  6. Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.

    Chopped vegetables added to roux in a deep pot
    The Spruce Eats / Teena Agnel

  7. Slowly add 4 cups chicken stock and bring it to a boil, stirring constantly.

    Chicken stock added to chopped vegetables in a deep pot
    The Spruce Eats / Teena Agnel 

  8. Add 1 (14 1/2-ounce) can diced tomatoes, 1 1/2 cups sliced okra (fresh or frozen), 1 1/2 teaspoons kosher salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, and 1 bay leaf; bring to a boil.

    Diced tomatoes, sliced okra, and spices added to vegetable mixture in pot
    The Spruce Eats / Teena Agnel

  9. Reduce the heat to low and simmer, uncovered, for 20 minutes.

    Gumbo soup simmering in a pot
    The Spruce Eats / Teena Agnel

  10. Meanwhile, cook 1 cup long-grain rice following the package directions. Set aside and keep warm.

    Cooked white rice in a saucepan
    The Spruce Eats / Teena Agnel

  11. Cut 1 1/4 pounds boneless chicken breasts (or boneless thighs) chicken into bite-size pieces.

    Boneless chicken breast cut into bite-size pieces on a wooden cutting board
    The Spruce Eats / Teena Agnel

  12. Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.

    Chicken cubes added to the gumbo in a deep pot
    The Spruce Eats / Teena Agnel

  13. To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley, filé powder, and/or green onion tops, if desired.

    Chicken gumbo topped with white rice in deep plates
    The Spruce Eats / Teena Agnel

Feeling Adventurous? Try This:

  • Make it spicy - Spicy sausage is an ingredient in many gumbos. Feel free to add about 1/2 pound of sliced andouille sausage to the soup along with the okra and seasonings.
  • Add shrimp - If you like shrimp in gumbo, add about 8 ounces of peeled and deveined shrimp.