Chicken Gumbo Soup Recipe

Rating 4.0
| 1
Complex, flavorful and comforting, this chicken gumbo soup checks off all of the proteins. Chicken, pork and shrimp meld together in this exceptional Creole-inspired soup.
Utensils Dinner
Globe New American
Chef Eliza is known for keeping spirits high and creating memorable culinary experiences with dishes that offer an element of surprise and comfort. After completing an internship with the Rachael Ray show in college, Chef Eliza fell in love with food. She moved to New York and began culinary school, which led her to own and operate her own catering company in Chicago, and now rise to the elite role of executive chef in San Francisco.


1/2 cup(s)
canola or vegetable oil, divided
2 lb
bone-in, skin-on chicken thighs
salt and pepper, to taste
1/2 lb
andouille sausage, cut into ½-inch pieces
bacon slices, cut into ½-inch pieces
1 cup(s)
all-purpose flour
celery stalks, finely chopped
small yellow onion, finely chopped
small green bell pepper, stemmed, seeded and finely chopped
small red bell pepper, stemmed, seeded and finely chopped
1 tsp
cayenne pepper
30-ounce can of crushed tomatoes
garlic cloves, finely chopped
bay leaf
1/4 tsp
ground allspice
1 tsp
sweet paprika
10 oz
okra, trimmed and cut into ½-inch pieces
4 cup(s)
chicken stock
1 lb
raw shrimp of choice, deveined
small bunch fresh thyme
5 cup(s)
cooked white rice, for serving
gumbo filé powder, for serving
hot sauce, for serving

Directions 13 steps | 135 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

Pat chicken thighs dry. Season generously with salt and pepper.

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Step 3

In an eight-quart Dutch oven over medium-high heat, heat ¼ cup of oil. Cook the chicken thighs in two batches, turning once, until lightly browned, about 12 minutes. Transfer the chicken thighs to a plate.

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Step 4

Add the sausage and bacon to the pot. Cook, stirring occasionally, until their fat renders and the bacon is browned, about 5 minutes. Transfer the sausage and bacon to the plate with the chicken.

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Step 5

Create a roux. Add remaining ¼ cup of oil and reduce the heat to medium-low. Stir in the flour. Cook, whisking constantly, until the mixture is the color of dark, reddish caramel, about 8 minutes.

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Step 6

Add celery, onion and peppers to the roux. Cook until the vegetables soften, about 6 minutes.

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Step 7

Stir in the cayenne pepper, crushed tomatoes, garlic, bay leaf, allspice and paprika. Cook for 3 minutes.

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Step 8

Return chicken, sausage, and bacon to the pot along with the okra and stock. Raise the heat to high and bring the gumbo soup to a boil. Once the gumbo soup reaches a boil, reduce the heat to medium and cover the pot. Cook, stirring occasionally until chicken is cooked through, okra is tender and gumbo soup is thickened, about 30 minutes.

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Step 9

Add the shrimp and cook for 2-4 minutes, until the shrimp turn pink and the tail curls.

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Step 10

Remove thyme leaves from stems and stir in at the end of cooking.

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Step 11

Remove chicken from pot and let cool for 5 minutes. When cool enough to handle, discard the bones and skin and shred the meat. Stir the shredded chicken back into gumbo.

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Step 12

Season with salt and pepper, to taste and serve with white rice on the side.

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Step 13

Serve with hot sauce and filé powder for sprinkling over each serving. Enjoy!

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  • This special recipe is inspired by a recipe from Saveur Magazine. During my time working in NYC, I had the incredible opportunity of assisting with a Creole spread in this renowned magazine, and love what they create! 

Nutrition Per Serving
View All
66 g
61.4 g
88.1 g


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Sam N.


18 Jul 2022

Really nice chicken gumbo soup recipe! Love the video :)

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