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A stunning presentation of the Gordon Ramsay chicken raclette recipe, featuring bubbling melted cheese over tender chicken and roasted potatoes.

Gordon Ramsay Chicken Gumbo Recipe

Hey everyone! There's nothing quite like a warm, hearty bowl of gumbo to bring the family together. This chicken gumbo recipe is packed with flavor and comfort, making it a perfect meal for any day of the week.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 120 ml Vegetable oil
  • 100 g All-purpose flour
  • 700 g Boneless, skinless chicken thighs cut into 2.5 cm pieces
  • 1 Large yellow onion diced
  • 2 Celery stalks diced
  • 1 Large green bell pepper diced
  • 4 Garlic cloves minced
  • 1.5 L Chicken stock hot
  • 400 g Canned diced tomatoes undrained
  • 200 g Frozen sliced okra
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 0.5 tsp Cayenne pepper or to taste
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • Cooked white rice for serving
  • Fresh parsley chopped, for garnish

Equipment

  • gordon ramsay food
  • Large Pot or Dutch Oven

Method
 

  1. Start by making the roux. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until smooth. Continue whisking constantly for 15-20 minutes, or until the roux turns a rich, dark peanut butter color. Be patient, this step is crucial for flavor!
  2. Add the diced chicken to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  3. To the same pot, add the onion, celery, and bell pepper (the 'holy trinity'). Sauté over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Gradually whisk in the hot chicken stock, ensuring no lumps remain. Stir in the diced tomatoes, okra, Worcestershire sauce, dried thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a gentle simmer.
  5. Return the cooked chicken to the pot. Reduce the heat to low, cover, and simmer for at least 45 minutes, or up to 1.5 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. The gumbo should thicken nicely.
  6. Taste and adjust seasonings as needed. Serve the chicken gumbo hot over fluffy white rice, garnished with fresh chopped parsley.

Nutrition

Calories: 480kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 7gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 6gSugar: 5g

Notes

Making a good roux is key to a delicious gumbo, so don't rush it! Keep the heat moderate and whisk constantly to prevent burning. If you don't have fresh okra, frozen works perfectly fine here.

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