New Orleans Chicken Gumbo
A hearty New Orleans-style chicken gumbo with smoky bacon, tender chicken, okra, tomatoes, and spices, perfect for comforting family dinners and flavor-packed gatherings.
Ingredients
- 1 cup chopped onion ⓘ
- 3 slices bacon, diced ⓘ
- 1 cup chopped green pepper ⓘ
- 3-1/2 to 4-pound broiler-fryer chicken, cut up ⓘ
- 1/2 cup chopped celery ⓘ
- 4 cups water ⓘ
- 2 cans (16 ounces each) tomatoes, coarsely chopped ⓘ
- 2 ribs celery with leaves ⓘ
- 1/2 cup whole kernel corn ⓘ
- 1 carrot, cut in thirds ⓘ
- 1/4 cup chopped parsley ⓘ
- 2 bay leaves ⓘ
- 1 to 2 teaspoons bottled red pepper sauce ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon basil ⓘ
- 1/2 cup salad oil ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 pound shrimp, shelled and deveined ⓘ
- 3 cups sliced okra or 10 ounces frozen okra, sliced ⓘ
Instructions
- In a Dutch oven, cook bacon until crisp.
- Remove bacon with a slotted spoon and drain on paper towels.
- Brown the chicken in the bacon drippings.
- Add water, chopped celery, carrot, chopped onion, bay leaves, and salt to the Dutch oven.
- Bring to a boil over high heat; reduce heat and simmer uncovered for 35 minutes. Remove the chicken from broth.
- When cool, remove meat from bones and cut into cubes.
- Strain the broth and skim off the fat.
- Meanwhile, for the roux, heat oil in a saucepan over low heat.
- Stir in flour until smooth.
- Cook, stirring frequently, until medium brown, about 30 minutes.
- Return the chicken broth to the Dutch oven.
- Stir in the roux.
- Add the cooked chicken, bacon, tomatoes, green pepper, chopped parsley, sliced okra, and remaining ingredients except shrimp.
- Cover and simmer over low heat for about 1-1/2 hours, stirring occasionally.
- Add shrimp and simmer about 10 minutes more.
- Taste and adjust seasoning as needed.
- Serve hot with steamed rice.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of smoked paprika or a couple of cloves of minced garlic to the mix. If you prefer a thicker gumbo, let the roux darken a bit longer, but be careful not to burn it. You can substitute the shrimp with crawfish or even chicken sausage for a different twist. For a vegetarian option, use vegetable broth and omit the meat.
Serving Suggestions
Serve this gumbo hot, over a bed of steamed rice for a hearty meal. A side of crusty bread or cornbread pairs perfectly and is great for soaking up the flavorful broth. For a refreshing contrast, consider a light salad, such as a San Diego Salad, to balance the richness of the gumbo.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if necessary to maintain consistency. Gumbo can also be frozen for up to three months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Chicken Gumbo contains roughly 829 calories, with 31g protein, 124g carbohydrates, and 28g fat. It is an excellent source of vitamin C (239% of the Daily Value), vitamin A (132% of the Daily Value), and iron (102% of the Daily Value). Note that it is relatively high in sodium, at 1780mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo ahead of time?
Absolutely! Gumbo often tastes even better the next day as the flavors meld. Prepare it a day in advance, let it cool, then refrigerate. When ready to serve, gently reheat on the stove and add the shrimp just before serving.
What can I substitute for okra?
If you don't have okra, you can use diced zucchini or even chopped green beans as a substitute. However, keep in mind that okra adds a unique texture and flavor, so if you can find it, it's worth including.
Is this gumbo gluten-free?
This recipe is not gluten-free due to the all-purpose flour used in the roux. To make it gluten-free, you can use a gluten-free flour blend or cornstarch as a thickener instead. Just be sure to adjust the amount accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).