Chicken Gumbo

This classic chicken gumbo is a hearty, flavorful one-pot stew from Louisiana, adapted here with simple ingredients for low-cost cooking in Lahore kitchens. Tender chicken, okra (bhindi), and a rich roux base create a thick, comforting dish full of spice and soul. Serve over rice for a filling family meal that stretches far and tastes even better the next day. Perfect for cooler evenings or when you want something warming and satisfying.

Ingredients

  • For 6 to 8 servings, use these accessible items:
  • 500 grams boneless chicken thighs or breast, cut into bite-sized pieces
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 green bell pepper (capsicum), chopped
  • 3 celery stalks, chopped (or substitute with extra onion)
  • 4 garlic cloves, minced
  • 1 can (400 grams) diced tomatoes
  • 6 cups chicken broth or water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon cayenne pepper or red chili powder (adjust for heat)
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Cooked white or brown rice for serving
  • Optional: chopped fresh coriander or green onions for garnish

Direction

  • Make this soulful gumbo with these clear steps:
  • Step 1: In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add flour and whisk constantly to make a roux. Cook 15 to 20 minutes, stirring nonstop, until the roux turns deep brown (like dark chocolate) — be careful not to burn it.
  • Step 2: Once roux is ready, add chopped onion, bell pepper, celery, and garlic. Stir and cook 5 to 7 minutes until vegetables soften and aroma releases.
  • Step 3: Add sliced okra and cook another 5 minutes, stirring often (this reduces sliminess). Pour in diced tomatoes with juice, chicken broth, bay leaves, thyme, paprika, cayenne, garlic powder, salt, and pepper. Bring to a gentle boil.
  • Step 4: Add chicken pieces, reduce heat to low, cover, and simmer 45 to 60 minutes until chicken is tender and flavors meld. Stir occasionally; add more broth if too thick.
  • Step 5: Remove bay leaves. Taste and adjust seasoning (add Worcestershire or soy for depth if desired). Serve hot over cooked rice, garnished with fresh coriander or green onions.

Nutrients Information

Per serving (about 1.5 cups gumbo without rice, approximate values)

  • Calories: 280 to 340
  • Total Fat: 16 to 20 grams
  • Saturated Fat: 3 grams
  • Cholesterol: 70 to 90 milligrams
  • Sodium: 500 to 700 milligrams (lower with low-sodium broth)
  • Total Carbohydrates: 12 to 16 grams
  • Dietary Fiber: 3 to 4 grams
  • Sugars: 4 grams (natural from vegetables)
  • Protein: 22 to 26 grams
  • A good source of lean protein from chicken, vitamin C from bell peppers and tomatoes, and fiber from okra. The roux adds richness but keeps portions satisfying without excess calories when served moderately.

Recipes Credit

Inspired by traditional Louisiana Creole and Cajun chicken gumbo recipes, simplified for everyday desi cooking using local (okra), affordable chicken from markets, and common spices like red chili powder instead of filé powder. Draws from budget-friendly versions shared on Southern cooking blogs, family meal plans, and fusion adaptations that emphasize one-pot stews. Freshly tailored here for warm, spicy, comforting meals that feel like home while staying wallet-friendly.