I’m excited to share my recipe for chicken gumbo! This warm, hearty dish is a crowd favorite and brings a little taste of the South into your kitchen. With a mix of chicken, ham, and a few secret ingredients, it’s sure to warm your heart.
This dish eases weeknight dinner stress, cuts waste by using ham scraps, and yields a hearty gumbo with simple steps anyone can master.
Sometimes, I struggle with getting the flavors just right in a gumbo. It can end up too salty or too bland if I’m not careful. This recipe helps me fix that. By following a few simple steps, you can whip up a dish that’s punchy and savory without all the fuss.
I love how quick this chicken gumbo is to prepare. You’ll only need about 15 minutes for prep, and then just let it simmer for an hour. The lovely aromas fill the kitchen while you wait, making it totally worth it. Plus, using ingredients like okra helps thicken things perfectly, so you won’t have a soupy mess on your hands.
If you love comfort food, I’ve got a treat for you! If you want to try another tasty dish, check out my Ham and Cabbage Soup recipe. It’s super easy and only takes a little time to cook, too!
Why You Will Love This Recipe
- Rich Flavors : This chicken gumbo is packed with zesty, savory, and smoky notes that come from blending meats and spices. Every spoonful is a flavor bomb.
- Hearty Texture : The combination of chicken, ham, and okra creates a satisfying, chunky texture that’s filling and warm, making it feel like a hug in a bowl.
- Convenient Cook Time : With a shorter roux cooking time, you can whip up this dish without spending all day in the kitchen. It’s easy on your schedule.
- Flexible Storage : Leftovers can be stored easily and taste just as good after a few days if you keep them sealed tight in the fridge or freezer.
Virginia Chicken Gumbo with Ham
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stewing
- Cuisine: Southern
- Diet: Gluten Free
Description
A hearty Chicken Gumbo with Ham recipe, perfect for a family gathering, packed with flavor and easy to make.
Ingredients
- 1/4 cup (60ml) salted butter
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (40g) finely diced onion
- 1/2 cup (75g) finely diced green bell pepper
- 1/2 cup (75g) finely diced celery
- 2 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 (28 ounce) can (794g) petite diced tomatoes with their juices (not drained)
- 11/2 teaspoon dried thyme
- 1/21/2 teaspoon dried oregano
- 1 bay leaf
- 21/2 teaspoons paprika
- 1/41/2 teaspoon cayenne pepper
- 2 cups (about 8–9 ounces or 227-255g) cooked, shredded chicken
- 8 ounces (227g) diced ham
- 1 pint (about 16 ounces or 454g) oysters with their liquor
- 1 cup (150g) cut okra
- 2 green onions, white and green parts, chopped
- 1/4 cup (15g) chopped fresh parsley
- 21/2 teaspoons filé powder
- Kosher salt, to taste
- 4 cups (720g) cooked long-grain white rice
Instructions
- Start Roux Over Low Heat: Begin by heating the salted butter in a large Dutch oven over low heat. Allow it to shimmer for a couple of minutes. Gradually add the all-purpose flour, stirring constantly until the roux is deep golden brown, about 20-30 minutes. Watch carefully to prevent burning.
- Add Veggies for Flavor: Once the roux reaches the right color, toss in the finely diced onions, celery, and bell peppers. Sauté for around 5 minutes until the vegetables soften and their aromas fill the kitchen.
- Stir in Chicken & Ham: Incorporate the cooked, shredded chicken and diced ham into the pot, mixing thoroughly to blend with the roux and veggies, creating a hearty base.
- Pour in Broth Gradually: Slowly add the chicken broth while continuously stirring to prevent clumps. Allow the mixture to reach a gentle simmer.
- Season for Depth of Flavors: Sprinkle in the dried thyme, oregano, bay leaf, paprika, and cayenne pepper. Taste along the way for desired spiciness and adjust seasoning as needed.
- Add Okra or Filé Powder: Stir in the okra or filé powder for thickness, adding gradually and tasting until the desired consistency is reached.
- Simmer to Develop Flavors: Allow the gumbo to simmer on low heat for about 1 hour, stirring occasionally. Enjoy the deepening flavors, and thicken as needed with additional okra or filé powder.
- Serve with Confidence: Serve the hot gumbo over the cooked long-grain white rice.
Notes
- Storage Tips: Allow cooked gumbo to cool to room temperature. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat over low heat.
- Expert Tips: Rotisserie chicken can be used to save time in preparation. Stir the roux constantly to avoid burning. If more heat is desired, increase the cayenne pepper gradually.
- Reheating Instructions: Reheat gumbo in a pot over low heat until warmed through, stirring occasionally.
- Serving Suggestions: Serve warm over fluffy white rice. Pair with flaky buttermilk biscuits or a refreshing green salad.
- Recipe Variations: Swap oysters for shrimp or crab; use diced turkey instead of ham; include more vegetables like carrots or corn.
- Ingredient Notes: Choose fresh okra for optimal taste, but frozen cut okra is a viable substitute. If substituting ham, andouille sausage or kielbasa works well.
- Quality indicators for ingredients: Fresh vegetables contribute to the taste, while high-quality chicken broth enhances the flavor depth of the gumbo.
Nutrition
- Serving Size: 1 cup
- Calories: 179
- Sugar: 4g
- Sodium: 1032mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Recipe Tips
- If the roux gets too dark, reducing the heat can help. Keep an eye on it to prevent burning.
- When the gumbo seems too thin, adding okra or a bit of filé powder can thicken it nicely.
- For enhancing flavor, tasting as you go allows you to adjust salt, cayenne, or Worcestershire sauce as needed.
- If using rotisserie chicken, shred it just before adding to the stew to maintain moisture and flavor.
- When you want extra heat, a little more cayenne can spice things up without overwhelming the dish.
Serving Suggestions
Serve this chicken gumbo with fluffy white rice for a satisfying meal. Pair it with flaky buttermilk biscuits or enjoy with a refreshing green salad.
This gumbo can also be used in a hearty soup or poured over baked potatoes for additional options. Consider making chicken gumbo rice bowls or chicken gumbo stuffed peppers for variety.
Add hot sauce or a sprinkle of fresh herbs as a finishing touch. A squeeze of lime juice can also enhance the dish’s flavor before serving.
Recipe variations
- You can use shrimp or crab instead of chicken for a seafood twist in your gumbo.
- Add 1 tablespoon Worcestershire sauce or 1 tablespoon hot sauce for an extra kick of flavor.
- Either substitute diced turkey for ham or include a mix of smoked sausage and bacon for heartiness.
- If you’re serving a larger group, increase the chicken to 12-15 ounces and the rice to 5 cups for ample portions.
Save This Recipe!
How to Store?
To keep your chicken gumbo fresh, follow these storage tips:
Refrigeration: Allow cooked gumbo to cool completely, then place it in an airtight container. Store for up to 4 days.
Freezing: Pour the cooled gumbo into a freezer bag, remove the air, and seal tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Heat the thawed gumbo in a pan over low heat until warmed through. Stir occasionally to ensure even heating.
Other Recipes You’ll Love
If you enjoyed this chicken gumbo or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
