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This Chicken Gumbo is a rich, hearty dish perfect for a comforting meal. Our small batch recipe delivers authentic New Orleans flavors, featuring a deep, flavorful roux, savory sausage, and tender chicken. It’s just the right size for a satisfying single serving, so you get all the goodness without the hassle of leftovers.
Craving more single serving Louisiana dishes? Try our flavorful Seafood Gumbo, succulent BBQ Shrimp, rich Crawfish Étouffée, hearty Red Beans and Rice, and sweet Pralines for dessert.
Why You’ll Love This Recipe
- Authentic Flavor: This recipe brings the taste of New Orleans to your kitchen with traditional gumbo ingredients and techniques.
- Perfectly Portioned: Ideal for one, you won’t have to worry about leftovers or waste.
- Rich and Hearty: The roux-based broth is thick and flavorful, making it a comforting meal.
- Budget-Friendly: Uses affordable ingredients to create a gourmet experience at home.
Growing up in New Orleans, I’ve had my fair share of gumbo, and this recipe is a scaled-down version of my family’s beloved chicken gumbo recipe. It’s authentic, with all the rich flavors you’d expect from a traditional New Orleans gumbo. The deep, flavorful roux, the savory sausage, and the tender chicken are all perfectly balanced in a single serving, making it perfect for anyone craving a taste of home without the hassle of cooking a large batch.
Ingredients
If you have any ingredients leftover from this chicken gumbo recipe, check out our Leftover Ingredients Recipe Finder.
- Oil: Essential for creating the roux. Use avocado, canola, or vegetable oil.
- All-Purpose Flour: Combines with the oil to form the roux, thickening the gumbo.
- Onions, Green Bell Peppers, Celery: Known as the “holy trinity” of Creole cooking, these vegetables add essential flavor. These same vegetables can also be found in Caponata and in many of our Louisiana recipes like Jambalaya and Crawfish Pasta.
- Sausage: Adds a smoky, savory element. Andouille sausage is traditional, but any smoked sausage works. Consider using any leftover sausage in our Sheet Pan Sausage or Red Beans and Rice.
- Creole Seasoning: Key for authentic flavor. Store-bought is convenient, but we highly recommend using our simple homemade Creole seasoning instead.
- Garlic: Adds depth to the dish.
- Chicken Broth: Forms the base of the gumbo. I prefer using low-sodium broth to have a better control of the sodium content. Extra broth can be used in Smothered Pork Chops or Spanish Rice.
- Dried Thyme: Enhances the overall flavor with a hint of earthiness.
- Kosher Salt and Black Pepper: Basic seasonings to taste. I prefer using Diamond Crystal brand of kosher salt.
- Worcestershire Sauce: Adds a subtle umami boost.
- Cooked Chicken: Provides protein and texture. Use rotisserie, leftover chicken, or our simple poached chicken recipe.
Recipe Variations
Gumbo is versatile, and you can make it your own with these variations:
- Vegetarian Gumbo: Skip the meat and add more veggies.
- Spicy Gumbo: Increase the Creole seasoning for more heat.
- Turkey Gumbo: Use leftover turkey instead of chicken.
- Okra Gumbo: Add sliced okra.
Perfecting Your Roux For Gumbo
The secret to a great Louisiana gumbo lies in the roux—a simple but crucial blend of oil and flour. This mixture acts as both a thickener and a flavor base, giving your gumbo its rich and complex taste.
To make your roux, combine equal parts oil and flour in a 2-quart pot. Stir continuously while cooking over medium heat for about 10 to 15 minutes until the roux reaches a caramel-like color, similar to a penny. Since this is a single serving recipe, it will cook faster than larger batches, which typically take around 20 to 25 minutes.
It’s important to keep a close eye on your roux to prevent burning. Constant stirring is essential. If your roux does burn, you’ll need to start over to avoid a burnt taste in your gumbo.
How To Make Chicken Gumbo For One
These step-by-step photos and instructions help you visualize how to make a small batch of chicken and sausage gumbo. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Roux: Heat a 2-quart pot over medium heat and add the oil. Let the oil heat for about 5 minutes, then add the flour. Stir the oil and flour together to form a roux. Continue stirring for 10-15 minutes until the roux is the color of a penny or caramel.
- Cook the Vegetables: Add the onions, bell peppers, celery, sausage, and Creole seasoning to the roux. Stir to blend everything together and cook for 2 minutes, stirring frequently. Add the garlic and cook, stirring, for 30 seconds.
- Add the Broth and Seasonings: Pour the chicken broth into the pot. Season with thyme, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
- Add the Chicken: Stir in the cooked chicken. Continue cooking, stirring occasionally, for an additional 10 minutes.
- Serve the gumbo on its own or over white rice and enjoy!
Expert Tips
- Make a Good Roux: The roux is the cornerstone of any gumbo recipe. Pay close attention to its color as an indicator of its readiness; you’re aiming for a caramel or copper penny hue to achieve that authentic gumbo taste.
- Prep Ingredients First: Having everything ready to go makes the process smoother.
- Use Fresh Ingredients: Fresh vegetables and good quality sausage enhance the flavor.
- Rest Before Serving: Letting the gumbo sit for a few minutes allows the flavors to meld.
- Store Properly: If making ahead, store in an airtight container and reheat gently on the stove.
Serving Suggestions
For the best experience, pair your chicken and sausage gumbo with some classic sides:
- French Bread: Perfect for soaking up the flavorful broth.
- Cornbread: Adds a sweet contrast to the savory gumbo.
- White Rice: Traditional and helps balance the dish.
- Potato Salad: A cool, creamy side that often served in the same bowl as the gumbo.
- Coleslaw: Crunchy and tangy and goes great alongside a big bowl of gumbo.
- Macaroni Salad: A creamy and comforting side.
Frequently Asked Questions
Cook it longer, stirring constantly until it reaches the desired color.
It has a mild heat, adjust the Creole seasoning to your preference.
Absolutely! To make gumbo for two people, simply double the ingredient amounts and use a slightly larger pot to cook the gumbo in.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving chicken gumbo recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Gumbo For One
Equipment
Ingredients
- 2 tablespoons avocado oil ,canola oil or vegetable oil
- 2 tablespoons all-purpose flour
- ½ cup chopped onions
- ¼ cup chopped green bell peppers
- ¼ cup chopped celery (about 1 celery rib)
- 3 to 3.5 ounces smoked sausage (about 1 medium sausage link)
- ½ teaspoon creole seasoning (use homemade creole seasoning or store-bought)
- 1 clove garlic -minced
- 2 cups low sodium chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 4 ounces cooked chicken -shredded or diced
Instructions
- Make the Roux: Heat a 2-quart pot over medium heat and add the oil. Let the oil heat for about 5 minutes, then add the flour. Stir the oil and flour together to form a roux. Continue stirring for 10-15 minutes until the roux is the color of a penny or caramel.
- Cook the Vegetables: Add the onions, bell peppers, celery, sausage, and Creole seasoning to the roux. Stir to blend everything together and cook for 2 minutes, stirring frequently. Add the garlic and cook, stirring, for 30 seconds.
- Add the Broth and Seasonings: Pour the chicken broth into the pot. Season with thyme, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
- Add the Chicken: Stir in the cooked chicken. Continue cooking, stirring occasionally, for an additional 10 minutes.
- Serve the gumbo on its own or over white rice and enjoy!
Notes
- Make a Good Roux: The roux is the cornerstone of any gumbo recipe. Pay close attention to its color as an indicator of its readiness; you’re aiming for a caramel or copper penny hue to achieve that authentic gumbo taste.
- Prep Ingredients First: Having everything ready to go makes the process smoother.
- Use Fresh Ingredients: Fresh vegetables and good quality sausage enhance the flavor.
- Rest Before Serving: Letting the gumbo sit for a few minutes allows the flavors to meld.
- Store Properly: If making ahead, store in an airtight container and reheat gently on the stove.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Excellent recipe and just about authentic Louisiana. To make it complete, just toss in 6 or eight medium size prepped raw shrimp about 6 or 7 minutes after adding the chicken. The broth gets a boost in flavor and the shrimp are a gastronome delight. Hope no one is allergic to shellfish.
Thanks so much for your kind words and fantastic suggestion! Adding shrimp sounds like a delicious way to boost the flavor of the gumbo. I agree, it would be a lovely addition for those who can enjoy shellfish. I’m so glad you enjoyed the recipe, and I appreciate you sharing your tip!
It is delightful to find that yummy gumbo can be made from proteins other than seafood. I used Andouille sausage and added okra, just because I had some on hand. Delicious meal!
I’m so happy you enjoyed it!
Good recipe.
Thank you!