Chicken Gumbo Recipes

Category Chicken
Ready for a spicy Cajun stew; try chicken gumbo. This page contains chicken gumbo recipes.


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September 22, 2011
This is an all time family favorite, the Scardina family true Southern Louisiana Cajun Gumbo. We eat it on a regular basis and at any large family get together. We have a big family! It's great in cold weather and freezes well too. Grab some Saltines and enjoy!


30 servings:
  • 2 onions, diced
  • 10 lbs. chicken leg quarters
  • 2 Brian Cajun Sausage
  • 2 cans Rotel
  • 2 bags frozen okra
  • 2 Tbsp. oil
  • salt
  • pepper
  • kitchen bouquet
  • approximately 6 cups broth from chicken
  • rice
  • flour

15 servings:

  • 1 onion, diced
  • 5 lbs. chicken leg quarters
  • 1 Brian Cajun Sausage
  • 1 can Rotel
  • 1 bag frozen okra
  • 1 Tbsp. oil
  • salt
  • pepper
  • kitchen bouquet
  • approximately 3 cups broth from chicken
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  • rice
  • flour


Boil chicken in stock pot. Reserving the liquid, set aside. Debone the chicken into bite size pieces, set aside. Cut the sausage and dice the onion, brown together in skillet. Scoop out of skillet and set aside. Add your oil to the sausage drippings making a roux.

Roux: Using the drippings from the meat (in this case sausage) add 2 Tbsp. oil to skillet (1 Tbsp. for the smaller servings). Slowly add flour stirring constantly until roux is like gravy thick, but still runny. Stir constantly over low heat until dark brown. You don't need a lot of roux, it is a thickening agent for gravy.

Once your roux is dark brown add your Rotel. Stir then add your okra. Keeping it on low heat cover, stirring occasionally until soft and mushy. Takes a good while. In stock pot combine chicken, sausage and onion mix, roux and okra, and around 6 cups or so of the chicken broth (depending on 30 or 15 servings - we eyeball it). Gumbo is more of a stew, it is not really liquidy like soup, more like a gravy.


Add kitchen bouquet, this is for color so not all that much. Season to taste. Cook on low until broth thickens. Serve over rice. 

Servings: 30 or 15
Prep Time: 30 Minutes
Cooking Time: 3 Hours

Source: My mamma, from her mamma, and hers and hers.

By Mistie from Baton Rouge, LA

Comment Was this helpful? 5
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  • 3/4 cup flour
  • 4 skinned chicken breast halves
  • 2 qt. water
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 2 tsp. creole seasoning
  • 1/2 tsp. salt
  • 1 1/2 Tbsp. reduced-sodium Worcestershire sauce
  • 1 tsp. hot sauce
  • 2 packages. frozen cut okra, thawed
  • 3 1/3 cups hot cooked rice


Place flour in a 10 inch cast-iron skillet. Bake at 400 degrees F for 1 hour or until very dark brown, stirring every 10 minutes. Remove skillet from oven and set aside.combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender. Remove chicken and broth from Dutch oven and set aside.combine onion, green pepper, celery, garlic, and 1/3 cup chicken broth in Dutch oven.

Cook over medium heat 10-12 minutes or until vegetables are tender. Add browned flour and 1 cup chicken broth; stir until blended. Gradually stir in remaining broth; add green onions and next 7 ingredients. Remove chicken from bones, and chop into bite-size pieces; add to Dutch oven. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Serve gumbo with rice.

By Robin from Washington, IA

Comment Was this helpful? 1
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A great cold-weather meal!

Comment Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

March 19, 2012

Does anyone have a good chicken gumbo recipe ?

By Brenda from Tyler, TX

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