A Cajun Chicken Gumbo Mother Would Make For Her Family

A Cajun Chicken gumbo recipe from acclaimed Chef John Folse. Chef Folse was born in St. James Parish Louisiana and he learned early on the secrets to Cajun cooking lay in the treasures of the Louisiana swamp pantry.

He is a highly successful Chef with restaurants Lafitte's Landing and White Oak Plantation.

Chef Folse has published nine cookbooks, has an internationally renowned television series "A Taste of Louisiana" and in 1996 began his radio cooking talk show "Stirrin it Up".

Thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls John Folse and Company and he wouldn't have it any other way.

He maintains a web site with many great recipes. Here is a Cajun Chicken gumbo recipe from that site.

This is the kind of Cajun Chicken Gumbo my mother used to make for her family. I am now 77 years old, so it's easy to see how long this recipe has been around. This type of gumbo is different from the traditional recipe in that the roux is added at the end. This technique has been handed down in my family from generation to generation. - Mrs. Walterine D. Brunet- Montegut

Cajun Chicken Gumbo


* 1 (3-pound) chicken, skin and fat removed

* ¼ cup oil

* ½ cup chopped onion

* 2½ cups cold water

* ¼ cup chopped parsley

* ½ cup chopped celery

* ¼ cup sliced green onion tops

* ¼ cup finely chopped bell pepper

* 1 gallon water

* ½ cup oil

* ½ cup flour

* 1 tsp salt

* black pepper

* hot sauce

* 1 tsp fresh file'


Cut chicken into 8 serving pieces.

In a cast iron dutch oven, heat 1/4 cup oil over medium-high heat. Add onions and sauté until lightly browned.

Add water, parsley, celery, green onions and bell pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes.

Add chicken and simmer 3-5 minutes. Add 1 gallon hot water. Bring to a rolling boil, reduce to simmer and cook 45 minutes.

In a heavy-bottom skillet, heat 1/2 cup of oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved.

Once chicken is tender, add the roux to the boiling chicken mixture. Blend well into soup and allow to cook 5-10 additional minutes.

Season using salt, pepper and hot sauce. Remove gumbo from heat and allow oil to rise to the surface. Using a ladle, skim off any excess fat.

Finish with gumbo filé. Serve over steamed white rice.

Serves 6 to 8.

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