White Chicken Chili Gumbo

This White Chick­en Chili Gum­bo is the per­fect meal for a rainy, gray fall day (like today)! It’s a lit­tle spicy, hearty and full of fla­vor. Tied with the com­fort­ing, hearty fla­vor of this chili gum­bo is just how amaz­ing­ly easy this meal is to make.

It’s real­ly all about hav­ing some pantry sta­ples on hand ((I’ll tell you more about that in a sec)). Here’s what you’ll need:

  • bone­less skin­less chick­en thighs (fresh)
  • chick­en broth
  • white wine (I used Mosca­to)
  • gar­lic cloves
  • green chili pow­der
  • cumin
  • Mex­i­can oregano, dried
  • white pep­per
  • kosher salt
  • crushed red pep­per flakes, to taste
  • corn­starch
  • medi­um hot pep­per, chopped 
  • bunch chopped cilantro
  • chopped fresh okra
  • heavy whip­ping cream
  • thawed lan­gosti­no, shrimp or craw­fish (cleaned, deveined and shell removed)
  • can­nelli­ni beans

As far as a stocked pantry goes — I keep the sea­son­ings, wine, and herbs on hand. I try to keep some bone­less skin­less chick­en thighs in the freez­er, but for this recipe I used fresh chick­en thighs. If you use frozen just add an hour to the cook­ing time.

Have you noticed how gor­geous the okra is?? It is from the okra plants in my gar­den that are pro­duc­ing like crazy. With all the okra pro­duc­tion, I am look­ing for new ways to use it up. Check out my Oven Roast­ed Okra recipe HERE 

If you don’t have fresh okra, you can eas­i­ly sub frozen okra.

Along with the okra, adding the lan­gosti­no ((thank you Trad­er Joe’s)) dur­ing the last 30 min­utes of cook­ing time turned this white chick­en chili into a hearty gum­bo in a flash.

The addi­tion of okra to this recipe (plus the corn­starch) made for a per­fect­ly thick­ened broth. Poured over a bowl of rice — it’s quick cajun com­fort food at it’s best.

With the first bite I thought to myself “I can’t believe I haven’t made this before!”. Trust me — I’ll be mak­ing it again very soon!

White Chick­en Chili Gum­bo
Serves 6
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Prep Time
15 min
Cook Time
6 hr 30 min
Prep Time
15 min
Cook Time
6 hr 30 min
  1. 3 lb bone­less skin­less chick­en thighs (fresh)
  2. 24 oz chick­en broth
  3. 8 oz water
  4. 8 oz white wine (I used Mosca­to)
  5. 2 cloves gar­lic, smashed
  6. 3 T green chili pow­der
  7. 2 t cumin
  8. 2 t Mex­i­can oregano, dried
  9. 1 t white pep­per
  10. 2 t kosher salt
  11. crushed red pep­per flakes, to taste (I used a pinch)
  12. 3 T corn­starch
  13. 1 medi­um hot pep­per, chopped (seed­ed if desired)
  14. 1 bunch chopped cilantro (approx­i­mate­ly 1 c chopped)
  15. 2 c chopped fresh okra
  16. 3 T heavy whip­ping cream
  17. 1 lb thawed lan­gosti­no, shrimp or craw­fish (cleaned, deveined and shell removed)
  18. 1–14 oz can can­nelli­ni beans, drained
  1. Pre­heat oven to 285°. Com­bine all ingre­di­ents (except cream, lan­gosti­no & beans) in a 7-qt dutch oven, stir­ring to incor­po­rate all ingre­di­ents. Cov­er and place in oven.
  2. Bake at 285° for 6 hours. After cook­ing for 6 hours, taste and add addi­tion­al s & p as need­ed, stir in cream, lan­gosti­no & beans. Cov­er & return to the oven for 30 min­utes. Once cook­ing time is com­plete, serve over steamed rice.
  3. Serves 6
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