Welcome to Real Cajun Cooking - Pure and Simple

RealCajunCooking.com lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for decades. Create the best gumbos, seafood, jambalaya, stews, salads and deserts -- the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking.

Search This Site

Chicken Gumbo | Thick Stew with Chicken, Onions, Celery, Garlic, Green Onions and Cajun Spices

Chicken Gumbo has been one of my family favorites for generations. It is easy to prepare and very satisfying--especially during the cold winter.


  • 1 cup all-purpose flour
  • 1 cup cooking oil
  • 1 (4 to 5) lb. chicken, cut into pieces
  • 1 cups onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • Water
  • Salt and pepper to taste
    Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add 1 gallon cold water, garlic and seasonings. Cook until chicken is tender. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of filé can be added to each serving.

    Signature Icon


    1. I usually use roux from a jar to save time, but I'd like to try your dry roux (microwave version). How much of the dry roux would you use in this recipe? I assume it would replace both the 1 cup of flour and 1 cup of oil. Are there any other changes that would be needed to use the dry roux in this chicken gumbo? By the way, I've enjoyed your blog. My family on my mother's side are all Cajuns but I only get down to Southern Louisiana to visit a couple times a year. I'm trying to see if I can finally recreate that Cajun goodness myself and am having to research on the internet as I am not getting very far with aunts and cousins saying things like "oh, you just put in a little of this and a bit of that." That's just not working for me. :-)

    2. When I make gumbo I usually begin with 2 cups of powdered roux in a small amount of water (3 or 4 cups)until it is thoroughly dissolved before I start adding more water. As the roux cooks it will thicken in the water. Just add enough water to the roux until you reach the desired thickness. Too much water added will make your gumbo too thin; to little water added will make your gumbo too thick. Remember to add all the roux at the beginning of the cooking cycle so it will have time to properly cook. (If you add some roux later on to thicken it, then you will have to allow it, too, to cook awhile or your gumbo will have a slightly bitter taste.) Hope this helps and good luck!

    3. This recipe tastes great every time. I used the dry roux method and substituted chicken broth for one half of the water. There's nothing like hot chicken gumbo on a cold winter night.


    Our Most Popular Recipes