This easy and quick-to-make Cajun chicken gumbo with barley is light with all the delicious and comforting tastes of Louisiana cuisine.
Cajun cuisine is full of lively, soul-warming flavors and is very popular in New Orleans. Maybe you’re prepping for the coming winter, or looking to add a touch of Louisiana to your menu?
Either way, this Cajun chicken gumbo with barley recipe is the best one I have ever had. And you need it because it's the ultimate comfort in a bowl.
This chicken gumbo is one of those recipes where you shovel it down, and then lay by the fireplace and fall into a beautiful food coma. One of those little things that make living in a city with a harsh, unforgiving winter a little more pleasant.
📃 Why it Works
You'll love this Cajun chicken gumbo because it's not made with a heavy roux and because of its level of integrity as a leftover.
Actually, like chili, I believe this recipe is better the second, third, or whatever day after you make it. It reheats very well, plus the flavors sit amongst one another in a happy marriage for an extra 24 hours after you cook the entire thing.
Gumbo is basically your hearty, hot, and filling Cajun equivalent to your never-fail chili recipe.
You have your meat, vegetables, and your perfect balance of seasonings to create a bowl of stew that warms your entire body after the first bite.
After a long day at work and trekking home, this meal is so perfect to bring you back to life.
🛒 Ingredients and Notes
Gumbo typically includes bell pepper, onion, celery, and okra, which you would buy fresh and chop up yourself.
However, in this recipe, I decided to head to the frozen section and pick up the gumbo mix of bagged frozen vegetables. Plus, you can buy gumbo filé seasoning instead of each part of it. Piece. Of. Cake.
- dark chicken meat - I used boneless skinless thighs
- chicken stock
- beef stock
- frozen gumbo vegetable mix
- chicken andouille sausage
- quick-cooking barley
- pre-cooked chorizo sausage - optional
- gumbo filé seasoning
🔪 Instructions
- Heat the oil in a heavy pot over medium-high heat. Add whole chicken pieces and brown for 5 minutes on each side.
- Pour in chicken and beef stock. Bring to a boil; reduce the heat. Cook for 20 minutes.
- Remove the chicken from the pot and shred or cut into bite-size pieces and return to the pot. Add vegetables and sausages (if you’re not using chorizo sausage, add hot sauce or crushed red pepper to taste).
- Season with gumbo filé and salt. Add barley and simmer until stew is thickened for about 15 minutes (If your stew gets too thick, add more stock or water). Serve with bread.
- Substitute barley with rice.
- If you're not using chorizo sausage, add hot sauce or crushed red pepper to taste.
- You can use kielbasa instead of Andouille sausage.
❓ Frequently Asked Questions
You can freeze gumbo and it will beautifully reheat without losing its flavor or texture.
I highly advise you to eat this meal on an empty stomach and I suggest serving it with warm bread to soak up every last bit of it.
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Cajun Chicken Gumbo with Barley
Ingredients
- 1 pound dark chicken meat, I used boneless skinless thighs
- 2 tablespoons vegetable oil
- 1 ½ cup chicken stock
- 1 ½ cup beef stock
- 2 bags frozen gumbo vegetable mix
- 1 pound chicken andouille sausage, sliced
- 1 cup quick cooking barley
- ½ pound precooked chorizo sausage, optional
- 1 tablespoon gumbo filé seasoning
- 1 teaspoon salt
Instructions
- Heat the oil in a heavy pot over medium-high heat. Add whole chicken pieces and brown for 5minutes on each side.
- Pour in chicken and beef stock. Bring to a boil; reduce the heat. Cook for 20 minutes.
- Remove the chicken from the pot and shred or cut into bite-size pieces and return to the pot. Add vegetables and sausages (if you’re not using chorizo sausage, add hot sauce or crushed red pepper to taste).
- Season with gumbo filé and salt. Add barley and simmer until stew is thickened for about 15 minutes (If your stew gets too thick, add more stock or water). Serve with bread.
Notes
- Substitute barley with rice.
- If you're not using chorizo sausage, add hot sauce or crushed red pepper to taste.
- You can use kielbasa instead of Andouille sausage.
Miz Helen says
Now that is a fabulous pot of gumbo! Thanks so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Jas says
I think so too, Miz Helen! 😀 Thank you! x
ParsiCuisine.com says
Mmm… this sounds delicious! Thanks for sharing at Fiesta Friday.
Jas says
Thank you much! 🙂
Jenny Sparmo says
What a wonderful recipe especially for fall. Thanks for sharing at Merry Monday!
Jas says
Happy you like it, Jenny! Thank you. x
helenfern says
Looks delicious Jas! Thanks for sharing at the What's for Dinner party - hope to see you next week too. In the mean time, have a fabulous week ahead!
Jas says
Many thanks, Helen! Wishing you the same 🙂
passion fruit, paws and peonies says
Fabulously delicious and warming looking dish. Just the sort of thing I crave in Autumn xx Maria
Jas says
It makes two of us, Maria!. Nothing better than a warming soup in Autumn 🙂
Jann Olson says
This looks so delicious! I love soup once cooler weather comes. I've had it three days in a row. When I get over it I will be making this! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Thanks, Jann! Soups rock in winter! 😀
kage2015 says
I am going to make this but am going to use my dehydrated vegetables. Found you on Blogger's Pit Stop
Jas says
Haven't tried using dehydrated vegetables but am sure it would be great, especially if home-grown! Let me know how it turned out. Thanks for stopping in! 🙂
Cathy Kennedy says
Jas,
With cooler weather returning this recipe sounds simply purrfect for blustery days. Thanks for the share!
Jas says
It truly is! Thank you, Cathy!