Source Attribution
Original Cookbook Name: The Black Family Reunion Cookbook
Published By: The National Council of Negro Women, Inc.
Year of Publication: 1991
Page Number: 38
Author / Contributor: Not individually listed
Creole Chicken Gumbo represents one of the most beloved dishes in the African American and Louisiana Creole culinary traditions. This gumbo reflects the deep blending of African, French, Spanish, and Indigenous influences that define Creole cooking. In many Black families, gumbo is more than a meal—it’s a communal event. Served at Sunday dinners, holidays, and reunions, gumbo unites people across generations, each cook adding their own touch. The recipe featured here showcases the art of slow-simmered roux, layered spices, and the soulful balance between smoked meats, chicken, and the “holy trinity” of onion, celery, and bell pepper.
Ingredients
Stock
- 3½–4 pounds chicken pieces
- 3 quarts water
- 2 outer ribs celery, with leaves
- 1 carrot, cut in thirds
- 1 medium onion, quartered
- 1 bay leaf
- 1 teaspoon salt
Gumbo
- ½ cup Crisco Shortening or Crisco Oil
- ½ cup all-purpose flour
- 1 pound okra, washed and cut in ¼-inch pieces
- 1 cup chopped onion
- 1 cup chopped celery
- ½ cup chopped green bell pepper
- ½ cup chopped green onions
- 2 cloves garlic, pressed
- ¼ cup chopped fresh parsley
- 1 bay leaf
- ¼ teaspoon dried thyme leaves
- ½ teaspoon dried marjoram leaves
- ½ teaspoon dried basil leaves
- 1 can (14½ ounces) whole tomatoes
- ¼ pound ham, cubed
- ¼ pound hot smoked sausage, sliced
- 1 teaspoon Worcestershire sauce
- Salt
- Black pepper
- Cayenne pepper
- Hot pepper sauce
- Steamed rice
Instructions
- For stock, place chicken, water, celery, carrot, onion, bay leaf, and salt in a large Dutch oven or kettle.
- Bring to a boil. Simmer 25 minutes, skimming foam and fat from the top.
- Remove meat from bones and reserve. Return bones to stock. Continue simmering.
- For gumbo, heat Crisco Shortening or Crisco Oil in a large Dutch oven or kettle.
- Add flour gradually. Cook and stir until medium brown.
- Add okra, onion, celery, and green pepper. Cook and stir until okra is crisp-tender.
- Add green onions, garlic, parsley, bay leaf, thyme, marjoram and basil, undrained tomatoes, ham, and chicken meat.
- Strain stock. Stir slowly into the gumbo.
- Cook sausage. Drain well. Add to gumbo.
- Simmer 1½ hours, stirring occasionally.
- Add Worcestershire sauce, salt, pepper, cayenne, and hot pepper sauce. Remove bay leaf before serving.
- To serve, spoon the desired amount of rice into individual soup bowls. Ladle gumbo over rice.
Note: Use 2 packages (10 ounces each) of frozen okra if fresh is not available. Make ahead and freeze, if desired.
Yield: 18 one-cup servings
Editor’s Note
For an authentic roux, cook the flour and oil slowly over medium heat, stirring constantly, until it reaches a deep copper color. Patience is key—this is where gumbo gets its signature richness. Serve with steamed long-grain rice and garnish with sliced green onions or parsley.
Cultural or Historical Insight
Gumbo has deep ancestral roots. Its name comes from the West African word ki ngombo (okra), reflecting African cooks’ influence on Southern cuisine. The combination of roux (French), sausage (German), and the “holy trinity” of vegetables (onion, celery, bell pepper) mirrors the blending of cultures that define Creole identity. Historically, gumbo was prepared in large pots for community gatherings, church socials, and family celebrations—a dish meant to nourish both body and spirit.
Visual Reference
