Have Some New Orleans Fun And Flavor With This Easy Chicken Gumbo Recipe!

Easy Chicken Gumbo

Don't have time to make a roux tonight? Then make this easy chicken gumbo using a ready made gumbo mix. This recipe is fast, easy and very delicious.

Gumbo will freeze well so any left overs can be stored in your freezer and thawed for another meal. It will be better the second time.

I always keep 2-3 boxes of this gumbo mix in my pantry because I never know when I might want to make a great gumbo fast. I use it quite often when time is short and I don't want to take 30-40 minutes to make a roux.

I first tried this gumbo in a box when my mother made it at home. At the time it shocked me that my most favorite and loved gumbo cook would use an INSTANT gumbo mix instead of her award winning homemade gumbo. But she explained that she worked in the garden all morning and baby sat my brother's children in the afternoon and did not have time to cook her normal gumbo. Someone had suggested she try the gumbo in a box, so with little time left in the day to cook, she took a chance and tried it.

We are all glad she did as it tastes very good. Making this easy chicken gumbo simple, delicious and can be made in nothing flat.


1 package Tony Chachere's Gumbo Mix

1 whole chicken (3 1/2 pounds)

1 pound andouille, sliced thin

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped onion

13 cups water, divided


Place chicken, andouille, Gumbo Mix and vegetables in large sauce pot or Dutch oven. Add 10 cups of the water; bring to boil on high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

Transfer chicken to cutting board; cool slightly. Remove meat from chicken, discarding bones and skin. Shred chicken with fork.

Return chicken to pot. Add remaining 3 cups water; simmer until heated through. Season as desired with salt and hot pepper sauce.

Return to Easy Gumbo Recipes page

Return to the top of this Easy Chicken Gumbo recipe page

Return to Home Page