Best 7 Cajun Chicken Gumbo Soup Recipes

CAJUN CHICKEN GUMBO

Steps:

• Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
• Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

CAJUN-STYLE CHICKEN GUMBO

Steps:

• Cut chicken into 1 inch pieces; place in medium bowl.
• Sprinkle with seasoning and thyme; toss well.
• Set aside.
• Heat oil in large sauce pan over medium-high heat.
• Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
• Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
• Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
• Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.

CAJUN CHICKEN GUMBO SOUP

Steps:

• Heat a heavy skillet or Dutch oven over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add onions, celery, and bell pepper; sauté until the onions are transparent. Add the carrot, celery sea salt, black pepper, sage, and thyme; sauté 3 minutes. Remove the vegetable from the pan and set aside. Reheat the skillet over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add the cut up chicken and season to taste with salt & pepper. Sauté until the chicken is just golden in color. Remove from heat and add cooked vegetables to the pan and season with chicken seasoning and Cajun seasoning; toss to blend. Meanwhile, in a 2 quart pot, bring the chicken stock to a boil. Add the orzo. If the chicken stock is bland, add 1/2 to 1 teaspoon sea salt to taste. Bring back to a boil and cook, uncovered for 8 - 10 minutes or until just tender. Turn down the heat to low and add the cooked chicken/vegetable mixture to the cooked orzo. Add the Okra and heat gently. Adjust seasonings, if necessary and serve. Cook's Notes Avoid slimy okra by never allowing it to boil! Thaw okra in warm water. Drain well before adding to soup. I like to make this a savory dish, rather that a hot and spicy one. Because the orzo will continue to absorb liquid, this soup is best served at once. To prepare in advance, simply cook the chicken and vegetables as directed, cool, and store in refrigerator. About 25 minutes before serving, prepare the orzo in the stock as directed, turn down the heat to low, add the chicken/vegetable mixture and thoroughly heat through. Add the thawed and drained okra and heat a few more minutes. If leftovers are too thick, simply stir in a little chicken stock. Adjust seasonings as necessary. For a thicker soup, simply allow the orzo to absorb more liquid.

CHICKEN GUMBO SOUP

Steps:

• Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
• Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
• Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

CHICKEN AND OKRA GUMBO

Steps:

• Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.