Chicken and Meatball Gumbo

Chicken and Meatball Gumbo has a little different twist on the usual Andouille sausage or shrimp in this hearty Cajun stew.

Chicken and Meatball Gumbo

Chicken and Meatball Gumbo

By Sue  Lau | Palatable Pastime

Chicken and Meatball Gumbo is my recipe of the day.  For a change and  something a bit different,  I have  combined boneless  chicken breast with ready to  cook meatballs  in  my  gumbo. It’s  delicious.

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Chicken and Meatball Gumbo

How to  Make Roux

Of course,  I used a ready to  go roux  in this as well.  If you find  you cook  with it often, it can save you a bit of  time having  a jar in the fridge. I know  you can buy  jars in  the  market also,  but it  really isn’t difficult to  make and  much better at home.

To do  that, mix one part flour  and  one part cooking  oil in a  skillet. Then cook  and  stir constantly over low heat  until it darkens to about  the color of  peanut  butter. For a dark roux, continue cooking until it looks  more like melted milk chocolate. Cool  and store  in a  jar in  the  fridge You should be able to keep that a month or two  if it  has not molded  or turned rancid.

I  will usually  just make the light roux  and for those occasions I use a dark  one  I will just brown my  light roux further. Light roux takes about 8-10 minutes,  dark roux about 12-15. And  of  course that depends on the pan heat. So go by  eye and not my minutes. Don’t try to save time and up  the heat or you risk burning it. The good part  about making  a  jar full  is that  it is  one trip. You can always freeze it too.

Chicken and Meatball Gumbo

You can  use whatever  meatballs you like. Frozen are fine. Or if you have  some freezer stash meatballs you made yourself,  that’s great too. I use my  own if I have them. But I am not afraid to buy a bag from  the market either.

I put  okra  in  my  gumbo. I love it.  You can omit but realize it  helps  thicken.  After all, “gumbo”  means “okra”. If you  omit the okra,  add  more roux. I don’t really count  on  the  gumbo  file  to  thicken as I only add  a sprinkle.  I do  like the flavor. But it is not  vital for  your  stew to  be bonafide gumbo.

Serve with steamed rice- a nice  scoop  in the  bowl. You can stir that together in your  bowl or not. I don’t. It’s  up to  you. You might like a  splash of  green  Tabasco on  this. I  think the green sauce works better than regular red Louisiana sauce  on this recipe. But  you  may feel  strongly about a particular type of  sauce  you prefer.

Chicken and Meatball Gumbo

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Chicken and Meatball Gumbo

Chicken and Meatball Gumbo

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Soups and Stews
Cuisine American, Cajun, Southern
Servings 6
Calories 337 kcal


  • 2 tablespoons vegetable oil
  • 1 large onion (chopped)
  • 2 tablespoons chopped garlic
  • 1 green bell pepper (chopped)
  • 2 ribs celery (diced)
  • 10 ounces fresh okra (sliced)
  • 2 teaspoons dried thyme
  • 12 ounces boneless chicken breast (cut into chunks)
  • 1/2 teaspoon each salt and black pepper
  • 1/2 cup prepared roux
  • 4 cups chicken broth
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon Cajun spice
  • 12 ounces frozen meatballs (thawed)
  • 3 scallions (chopped)
  • 1 teaspoon gumbo file
  • steamed rice as needed


  • Saute the onion, garlic, bell pepper, celery, okra and thyme in oil until the onions soften.
  • Season chicken with salt and pepper then add to pan, stirring until chicken browns.
  • Add roux and stir to coat, then stir in the chicken broth, cayenne pepper, Cajun spice and meatballs.
  • Bring to a boil then reduce heat to low and simmer for 25 minutes.
  • Sprinkle with chopped scallions and gumbo file.
  • Serve with rice.


From the kitchen of


Calories: 337kcalCarbohydrates: 17gProtein: 25gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 873mgPotassium: 773mgFiber: 3gSugar: 2gVitamin A: 1124IUVitamin C: 42mgCalcium: 86mgIron: 3mg
Keyword Gumbo
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Chicken and Meatball Gumbo

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