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–+ servings
a bowl of gumbo with chicken and sausage next to white rice.
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5 from 2 votes

Chicken Gumbo For One

Enjoy a rich, flavorful single serving Chicken Gumbo. This easy recipe brings authentic New Orleans taste with a perfect blend of vegetables, sausage, and chicken.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American, Cajun, Creole, French
Diet: Low Lactose
Keyword: chicken and sausage gumbo, chicken gumbo, gumbo, sausage gumbo, soup, stew
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

    • Watch the Roux: The roux is the foundation of gumbo. Stir constantly and cook until it reaches a deep caramel color, like a copper penny, for the best flavor.
    • Prep Ahead: Have all your ingredients ready before you start cooking to keep things smooth and efficient.
    • Use Fresh Ingredients: Fresh vegetables and high-quality sausage make a big difference in flavor.
    • Store and Reheat Properly: Store leftovers in an airtight container and reheat gently on the stove to maintain the best texture and taste.
 
 
If doubling the recipe, use a 4-quart pot.

Nutrition

Serving: 1serving | Calories: 875kcal | Carbohydrates: 31g | Protein: 51g | Fat: 61g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 34g | Cholesterol: 145mg | Sodium: 942mg | Potassium: 1134mg | Fiber: 3g | Sugar: 6g | Vitamin A: 717IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 4mg

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