HOW TO MAKE CHICKEN GUMBO: BUDGET FRIENDLY

Dice the celery, bell pepper, and onion into medium-sized pieces.

Prepare the spices: creole seasoning, smoked paprika, dry thyme, granulated garlic, granulated onion, old bay seasoning, and gumbo filet.

Trim some fat from the boneless skinless chicken thighs for flavor, then season both sides with salt and pepper.

Brown the chicken thighs in a deep stock pot, ensuring not to crowd the pan to avoid steaming.

Remove the browned chicken from the pot and brown the diced vegetables until they are translucent and have lifted the brown bits from the bottom of the pan.

Add the prepared spices to the vegetables and cook until aromatic.

Return the chicken to the pot along with its juices, and stir to combine.

Add four cups of chicken stock made from chicken bouillon and water, stirring to combine.

Add the sliced andouille sausage to the pot.

Add Worcestershire sauce to the mixture.

Remove the chicken thighs to shred them, avoiding overcooking.

Prepare a slurry with one-third cup of flour and one cup of water, then add it to the pot, stirring immediately to prevent clumping.

Cover the pot and let it simmer for 20 minutes.

After 20 minutes, check the consistency and thickness of the gumbo.

Add back the shredded chicken thighs and diced chicken breast, stirring to combine.

Cover the pot again and simmer for another 20 minutes.

Equipment Needed

Spice Level:

Dietary