Recipe for authentic chicken Gumbo??

I LOVE chicken gumbo! Does anyone have a recipe for it? Just chicken please, no shrimp or sausage.


What is gumbo file? Where can I buy it?

5 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Classic Chicken Gumbo

    Recipe By :

    Serving Size : 6 Preparation Time :0:00

    Categories : Creole Soups


    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    ***** NONE *****

    2 tb Vegetable shortening

    2 tb Flour,all-purpose

    2 Onions,finely chopped

    1 Green bell pepper,fine chop

    5 c Warm chicken broth

    8 Tomatoes,peeled/chopped

    1/2 lb Okra,cut into 1/4" pieces

    1/2 c Uncooked rice

    2 Ribs celery,chopped

    1 ts Salt

    1/2 ts Pepper

    1/4 ts Thyme

    1 Bay leaf

    1 Broiler-fryer chicken,cooked

    1. In large Dutch oven, melt shortening over low heat; add flour and cook,

    stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux

    is ruined).

    2. Add onions and bell pepper; cook until onion is translucent, about 5


    3. Slowly add warm broth; stir until broth reaches a boil.

    4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;

    bring to a boil.

    5. Add chicken; when mixture boils again, reduce heat to low, cover and

    cook about 20 minutes.

    6. Stir and cook, covered, 20 minutes longer.

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  • 1 decade ago

    Lori apparently can't read --- notice that she gave you a seafood gumbo recipe, which is not a bad one although it has shortcomings --- maybe she just wanted the two points. Here, on the other hand, is the canonical, definitive, south Louisiana gumbo recipe --- just substitute "chicken" for "duck" and increase the quantity as desired, and leave out the sausage.



    4 large ducks (cleaned and skinned)

    3 onions (diced)

    2 bell peppers (diced)

    4 stalks celery (thinly sliced)

    4 cloves garlic

    4 bay leaves

    ½ cup scallions (thinly sliced)

    ½ cup parsley (chopped)

    1 gallon water

    1 can of beer

    1 cup flour

    1 cup cooking oil

    2 pounds venison/pork sausage (sliced ½" thick)

    2 pounds smoked pork or beef sausage

    4 tablespoons dark cane syrup

    4 tablespoons gumbo filé

    cooked white rice

    Tabasco sauce


    In a large pot, brown onions, bell peppers, celery, garlic and white bottoms of scallions in a small amount of oil. Add bay leaves, water, beer, ducks and sausage and cook over medium heat until birds are tender and meat starts to come off bones. Meanwhile, prepare roux by mixing oil and flour and mixing until silky. Brown in microwaveable glass bowl in two-minute intervals. Stir vigorously between heatings until silky and allow to cool silky. Cook until chocolate brown (this normally will take about 12 minutes of total cooking time, depending on power of microwave oven). When ducks are tender, remove whole birds and allow to cool. While birds are cooling, slowly spoon roux into pot, stirring continuously. Completely debone birds and cut meat into bite-size pieces, and return to pot. Add cane syrup and filé. Heat for 10 minutes and then add scallion tops and parsley. Adjust seasoning if necessary. Remove from heat and allow to sit for 30 minutes. Serve in bowls over cooked rice, accompanied by cold beer or wine, good crusty french bread and butter, and Tabasco sauce to taste. Don’t plan on going out afterwards because you will hurt yourself.


    Chickens, geese or a turkey may be substituted for ducks. Any good beef, beef/pork or wild game sausage may be used, but at least half of it should be smoked. The roux may be made in the conventional manner, in a skillet, but in either event be careful not to let it burn.

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  • 1 decade ago


    12 ounces fresh or frozen peeled and deveined shrimp

    6 ounces fresh or frozen crabmeat

    1/3 cup all-purpose flour

    1/4 cup cooking oil

    1/2 cup chopped onion

    1/2 cup chopped red sweet pepper

    1/2 cup chopped green sweet pepper

    4 cloves garlic, minced

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    1/4 teaspoon ground red pepper

    3 cups chicken broth, heated

    1 14-1/2-ounce can tomatoes, cut up

    1-1/2 cups sliced okra or one 10-ounce package frozen cut okra

    2 bay leaves

    1/2 pint shucked oysters, drained

    3 cups hot cooked rice


    1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.

    2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.

    3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

    4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.

    substitute chicken for the shrimp and there ya go

    Yes i did forget to list the 2 teaspoons on file' sorry and thank you for the kind reminder

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  • Anonymous
    1 decade ago

    the person with all the ingredients above forgot about the main ingredient, the gumbo file seasoning so her recipe must be a crock........

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  • Anonymous
    1 decade ago

    try yahoo recipe

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