Name: Sam Carroll's Winning Chicken Gumbo
Prep time: 25 min
Cook time: 50 min
Yield: 6
Cuisine: Southern
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 6 oz andouille sausage, sliced into half-moons; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 1 large yellow onion, diced; 3 celery stalks, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 6 cups chicken stock; 1 can (14.5 oz) diced tomatoes with juice; 2 tsp Cajun seasoning blend; 1 tsp dried thyme; 2 bay leaves; 1/2 tsp cayenne pepper; 2 cups okra, fresh or frozen, cut into half-inch rounds; salt and black pepper to taste; 3 green onions, sliced for garnish

Chicken Gumbo

25 min Prep

50 min Cook

6 Serves

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
6 oz andouille sausage, sliced into half-moons
4 tbsp unsalted butter
4 tbsp all-purpose flour
1 large yellow onion, diced
3 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
6 cups chicken stock
1 can (14.5 oz) diced tomatoes with juice
2 tsp Cajun seasoning blend
1 tsp dried thyme
2 bay leaves
1/2 tsp cayenne pepper
2 cups okra, fresh or frozen, cut into half-inch rounds
salt and black pepper to taste
3 green onions, sliced for garnish

Instructions

Make a dark roux: Melt butter in a heavy-bottomed 6-quart Dutch oven over medium heat. Whisk in flour, stirring constantly for 8-10 minutes until the roux reaches a deep chocolate brown color. Do not rush this step—it builds foundational flavor. Remove from heat and let cool 2 minutes.
Sauté the holy trinity: Return pot to medium-high heat. Add diced onion, celery, and bell pepper. Stir constantly for 4-5 minutes until vegetables soften and begin to caramelize. Add minced garlic and cook 1 minute more until fragrant.
Brown the meat: Increase heat to medium-high. Add andouille sausage slices and cook 3-4 minutes, stirring occasionally, until browned at edges. Add chicken pieces and cook 4-5 minutes, stirring, until chicken is no longer pink on the outside.
Build the broth: Pour in chicken stock slowly while stirring to prevent lumps. Add diced tomatoes with juice, Cajun seasoning, thyme, bay leaves, and cayenne pepper. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes, skimming any foam that rises to the surface. Season with salt and pepper to taste.
Add okra and finish: Stir in okra pieces and simmer for another 10-12 minutes until okra is tender and gumbo has thickened to a stew-like consistency. The okra will release its mucilage, creating the signature silky texture. Remove bay leaves.
Serve hot: Ladle gumbo into bowls and garnish with sliced green onions. Serve with steamed white rice on the side, allowing each diner to add rice to their bowl as preferred.

Inspired by Sam Carroll’s winning chicken gumbo. This is a plausible recreation, not the chef’s original recipe.