Chicken Gumbo with Latin Flavor, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chicken Gumbo with Latin Flavor

Cuisine: American
Servings: 8 servings
Louisiana is one of the most exciting culinary destinations in the country, and this gumbo blends cajun flavors with a little Latin sabor. Dee-lish!

I have been wanting to make gumbo for a while now and had a specific recipe and favorite chef in mind. Chef John Besh, from Louisiana, is one of my favorite chefs when it comes to Creole and Cajun cooking. I took one of his simple recipes and added a few Latin flavors, because, how could that be bad? Both my husband and I are not big fans of okra, so we both agreed that chayote squash would be so good in this recipe. My first time making a real Louisiana roux… Now I get it!



  • 1/2 cup canola oil
  • 1/2 cup flour
  • 1 medium sweet onion diced
  • 1 1/2 pounds boneless chicken thighs
  • 2 teaspoons Cajun seasoning or Creole seasoning
  • 1 pound smoked sausage sliced ½-inch thick
  • 1 stalk Celery diced
  • 1 large poblano pepper diced
  • 1 large Roma tomato seeded and diced
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 7 cups chicken broth
  • 2 tablespoons flour
  • 4 tablespoons cold water
  • 6 ounces Andouille sausage or Spanish chorizo, chopped small
  • 1 small chayote squashes peeled, cored, and diced
  • 1 tablespoon worcestershire sauce
  • salt and pepper
  • hot sauce your favorite brand
  • 4 cups rice cooked

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  1. In a large heavy pot, preheat the oil to medium/high heat for a few minutes. Whisk flour into hot oil, reduce heat and continue whisking often until the roux turns a deep brown, about 15 minutes. Season the chicken with the Creole or Cajun spices and set aside. When the roux is ready, add the onions and stir with a wooden spoon, cook for another 10 minutes.
  2. Add chicken pieces to the roux and cook for the next 6 to 8 minutes, turning as needed. Add the smoked sausage and cook for a minute. Add the celery, poblano, tomato, garlic, thyme, bay leaves, and chicken broth. Bring to a boil, reduce heat and cook for 45 minutes.
  3. In a small bowl, add the 2 tablespoons of flour, add the 4 tablespoons of cold water and whisk until smooth, to make a slurry. Add the slurry to the gumbo and stir well to combine. Add in the Spanish chorizo or andouille sausage, chayote, and W sauce. Season to taste with salt, pepper, and hot sauce. Cook for another 20 minutes. Remove bay leaves and thyme and serve over rice.
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