Cajun Chicken Gumbo with Barley

Cajun Chicken Gumbo with Barley | All that's Jas

 

This easy and quick to make Cajun chicken gumbo with barley is light with all the delicious and comforting tastes of Louisiana cuisine.

 

A Cajun dish that is hearty, satisfying, flavorful and perfect for a crowd, made with chicken, sausage, and barley. | allthatsjas.com | #stew #gumbo #cajun #soup #recipes #barley #chicken #okra #sausage #spicy #easy #NewOrleans #homemade #light #southern #allthatsjas

 

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.

 

If you’re a chili lover and are preparing yourself for the cold months approaching us, I have the perfect recipe for you to try. 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.

 

If you live in the Midwest, like me, you know that our winters here are long and relentless. After a long day at work and trekking home, this meal is so perfect to bring you back to life. I add chorizo to my gumbo recipe, which is optional but also highly recommended. That extra kick from the chorizo will add amazing heat to your gumbo.

 

Why is this chicken gumbo recipe special?

 

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 just sit amongst one another in a happy marriage for an extra 24 hours after you cook the entire thing.

 

As an added bonus, you can freeze gumbo and it will beautifully reheat without losing its flavor or texture. Which is good, because as you can see, this recipe serves 6 people. If you’re feeding a family, everyone can have a big serving and some extras, but for those of you who are only feeding one or two mouths, freezer it is! Or cut the ingredients in half.

 

Cajun Chicken Gumbo

 

As the queen of shortcuts, I took a little bit of the work out of creating a big pot of gumbo without sacrificing its flavors. Gumbo typically includes bell pepper, onion, celery, and okra, which you would buy fresh and chop up yourself.

 

In this recipe, however, 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 individual part of it. Piece. Of. Cake.

 

I highly advise for 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. 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.

 

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INGREDIENTS:
Serves 6

  • 1 pound dark chicken meat (I used boneless skinless thighs)
  • 2 tablespoons vegetable oil
  • 1 1/2 cup chicken stock
  • 1 1/2 cup beef stock
  • 2 bags frozen gumbo vegetable mix
  • 1 pound chicken andouille sausage, sliced
  • 1 cup quick cooking barley
  • 1/2 pound precooked chorizo sausage, optional.
  • 1 tablespoon gumbo filé seasoning
  • 1 teaspoon salt

 

~ Free Tip ~

 

  • 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.

 

DIRECTIONS:
  1. Heat the oil in a heavy pot over medium-high heat. Add whole chicken pieces and brown for 5 minutes on each side.
  2. Pour in chicken and beef stock. Bring to a boil; reduce the heat. Cook for 20 minutes.
  3. 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).
  4. 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.

 

Hearty Louisiana gumbo soup with chicken, sausage, and barley.

Delicious recipe for Cajun chicken gumbo with barley.

Cajun Chicken Gumbo with Barley
Cook Time
45 mins
Total Time
45 mins
 
A Cajun dish that is hearty, satisfying, flavorful and perfect for a crowd, made with chicken, sausage, and barley.
Course: Main Course, Soup
Cuisine: American, Cajun
Servings: 6
Author: Jas
Ingredients
  • 1 pound dark chicken meat I used boneless skinless thighs
  • 2 tablespoons vegetable oil
  • 1 1/2 cup chicken stock
  • 1 1/2 cup beef stock
  • 2 bags frozen gumbo vegetable mix
  • 1 pound chicken andouille sausage sliced
  • 1 cup quick cooking barley
  • 1/2 pound precooked chorizo sausage optional
  • 1 tablespoon gumbo filé seasoning
  • 1 teaspoon salt
Instructions
  1. Heat the oil in a heavy pot over medium-high heat. Add whole chicken pieces and brown for 5 minutes on each side.
  2. Pour in chicken and beef stock. Bring to a boil; reduce the heat. Cook for 20 minutes.
  3. 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).
  4. 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.
Recipe Notes

~ Free Tip ~

  • 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.

Featured on: Scrapality and Happily Homegrown.
Editor’s note: This post was originally published in 2012 and has been updated with new photos.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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18 Comment

  1. Reply
    Joanne T Ferguson
    July 12, 2015 at 6:03 am

    Your soup certainly looks warm and welcoming Jas! Pinned and shared!

    1. Reply
      allthatsjas
      July 12, 2015 at 8:58 am

      I don’t know how I deserve so much love from you, but I certainly appreciate it. Thank you, my friend!

  2. Reply
    Cathy Kennedy
    October 10, 2018 at 8:03 pm

    Jas,

    With cooler weather returning this recipe sounds simply purrfect for blustery days. Thanks for the share!

    1. Reply
      Jas
      October 11, 2018 at 10:09 pm

      It truly is! Thank you, Cathy!

  3. Reply
    kage2015
    October 11, 2018 at 9:30 pm

    I am going to make this but am going to use my dehydrated vegetables. Found you on Blogger’s Pit Stop

    1. Reply
      Jas
      October 11, 2018 at 10:13 pm

      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! 🙂

  4. Reply
    Jann Olson
    October 11, 2018 at 9:43 pm

    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

    1. Reply
      Jas
      October 11, 2018 at 10:14 pm

      Thanks, Jann! Soups rock in winter! 😀

  5. Reply
    passion fruit, paws and peonies
    October 12, 2018 at 4:36 am

    Fabulously delicious and warming looking dish. Just the sort of thing I crave in Autumn xx Maria

    1. Reply
      Jas
      October 13, 2018 at 5:01 pm

      It makes two of us, Maria!. Nothing better than a warming soup in Autumn 🙂

  6. Reply
    helenfern
    October 14, 2018 at 3:31 pm

    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!

    1. Reply
      Jas
      October 17, 2018 at 10:04 pm

      Many thanks, Helen! Wishing you the same 🙂

  7. Reply
    Jenny Sparmo
    October 15, 2018 at 5:17 am

    What a wonderful recipe especially for fall. Thanks for sharing at Merry Monday!

    1. Reply
      Jas
      October 17, 2018 at 10:05 pm

      Happy you like it, Jenny! Thank you. x

  8. Reply
    ParsiCuisine.com
    October 15, 2018 at 10:18 am

    Mmm… this sounds delicious! Thanks for sharing at Fiesta Friday.

    1. Reply
      Jas
      October 17, 2018 at 10:06 pm

      Thank you much! 🙂

  9. Reply
    Miz Helen
    October 15, 2018 at 6:27 pm

    Now that is a fabulous pot of gumbo! Thanks so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

    1. Reply
      Jas
      October 17, 2018 at 10:01 pm

      I think so too, Miz Helen! 😀 Thank you! x

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