This easy, quick-to-make Cajun chicken gumbo with barley is light yet full of the comforting flavors of Louisiana cuisine.
Cajun food bursts with bold, soul-warming flavors and is a staple of New Orleans cooking. Whether you’re planning for cold weather or just want to add a taste of Louisiana to your weeknight menu, this recipe delivers warmth and comfort in a single bowl.
This Cajun chicken gumbo with barley is one of the best versions I’ve tried. It’s the kind of stew you savor, then curl up and relax—perfect for brightening a long, cold day.
📃 Why it Works
This gumbo stands out because it doesn’t rely on a heavy roux and it improves as leftovers, much like a good chili. Flavors continue to meld after a day, making reheated servings even more satisfying.
Gumbo is the Cajun counterpart to a hearty chili: meat, vegetables, and a balanced blend of seasonings come together to create a warming stew that hits the spot after a long day.
🛒 Ingredients and Notes
Traditional gumbo often includes bell pepper, onion, celery, and okra. For convenience, this recipe uses a frozen gumbo vegetable mix, and you can buy prepared gumbo filé seasoning to simplify the process.
- dark chicken meat – boneless, skinless thighs work well
- chicken stock
- beef stock
- frozen gumbo vegetable mix
- chicken andouille sausage
- quick-cooking barley
- pre-cooked chorizo sausage (optional)
- gumbo filé seasoning
- salt
🔪 Instructions
- Heat the oil in a heavy pot over medium-high heat. Add whole chicken pieces and brown about 5 minutes per side.
- Pour in chicken and beef stock, bring to a boil, then reduce heat and simmer 20 minutes.
- Remove the chicken, shred or cut into bite-size pieces, return it to the pot, then add the frozen vegetables and sliced sausages. If you skip chorizo, add hot sauce or crushed red pepper to taste.
- Season with gumbo filé and salt. Stir in the barley and simmer about 15 minutes until the stew thickens. If it becomes too thick, add stock or water to reach desired consistency. Serve with warm bread.
- Substitute barley with rice if preferred.
- If you don’t use chorizo, add hot sauce or crushed red pepper to increase heat.
- Kielbasa can replace Andouille if that’s what you have on hand.
❓ Frequently Asked Questions
Yes. Gumbo freezes well and reheats without losing much flavor or texture.
Serve hot, ideally with warm bread to soak up the broth. It’s especially good on an empty stomach after a long day.
- Polish Chicken Barley Soup
- German Sausage Barley Soup
- Butternut Squash Barley Risotto
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Cajun Chicken Gumbo with Barley
Print Recipe
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 about 5 minutes on each side.
- Pour in chicken and beef stock. Bring to a boil, reduce heat and cook for 20 minutes.
- Remove the chicken, shred or cut into bite-size pieces and return to the pot. Add vegetables and sausages. If not using chorizo, add hot sauce or crushed red pepper to taste.
- Season with gumbo filé and salt. Add barley and simmer about 15 minutes until thickened. If the stew gets too thick, add more stock or water. Serve with bread.
Notes
- Substitute barley with rice if you prefer.
- If not using chorizo, add hot sauce or crushed red pepper to taste.
- Kielbasa can be used instead of Andouille.
Nutrition
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Carbohydrates: 50g
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Protein: 39g
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Fat: 34g
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