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Cajun Chicken Gumbo

Cajun Chicken Gumbo


  • 1 (3-pound) chicken, skin and fat removed
  • 1/4 cup oil
  • 1/2 cup chopped onion
  • 2 1/2 cups cold water
  • 1/4 cup chopped parsley
  • 1/2 cup chopped celery
  • 1/4 cup sliced green onion tops
  • 1/4 cup finely chopped bell pepper
  • 1 gallon water
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 tsp salt
  • black pepper
  • hot sauce
  • 1 tsp fresh file


  1. Cut chicken into 8 serving pieces.
  2. In a cast iron dutch oven, heat 1/4 cup oil over medium-high heat. Add onions and sauté until lightly browned.
  3. Add water, parsley, celery, green onions and bell pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes.
  4. Add chicken and simmer 3-5 minutes. Add 1 gallon hot water. Bring to a rolling boil, reduce to simmer and cook 45 minutes.
  5. In a heavy-bottom skillet, heat 1/2 cup of oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved.
  6. Once chicken is tender, add the roux to the boiling chicken mixture. Blend well into soup and allow to cook 5-10 additional minutes.
  7. Season using salt, pepper and hot sauce.
  8. Remove gumbo from heat and allow oil to rise to the surface.
  9. Using a ladle, skim off any excess fat. Finish with gumbo file.
  10. Serve over steamed white rice.

Recipe serves: 6
Source: Sunday Dinner Newsletter

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