Chicken and Oyster Gumbo

Cayenne and crab boil seasoning add heat and depth to this Creole and Cajun staple.

Published on December 16, 2025

Gumbo is a mainstay of Creole and Cajun kitchens across Louisiana. In this recipe from chef Dominick Lee, chicken thighs and oysters are enhanced with cayenne pepper, crab boil seasoning (such as Zatarain’s), and the Louisiana “holy trinity” of onions, bell pepper, and celery. Be careful not to burn the roux, and to not overcook the oysters. While you can shuck your own (you’d need almost 100), pre-shucked oysters are convenient and more economical. Serve the gumbo as Lee’s family does, over long-grain white rice with a generous scoop of potato salad.

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Serves
8
Time
1 hour 30 minutes

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks

Ingredients

2 lb. boneless, skinless chicken thighs (about 8)
8 Tbsp. unsalted butter
½ cup all-purpose flour
3 garlic cloves, finely chopped
2 medium onions, finely chopped
1 small stalk celery, finely chopped
½ medium green bell pepper, finely chopped
½ medium red bell pepper, finely chopped
1 tsp. cayenne pepper
1 tsp. dried thyme
1 bay leaf
Kosher salt and freshly ground black pepper
One 32-oz. container shucked oysters, liquor reserved
½ tsp. crab boil seasoning
Cooked long-grain white rice, for serving
Potato salad, for serving

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Instructions

Step 1

To a medium pot, add the chicken and 8 cups of water and bring to a boil. Turn the heat to medium-low and simmer until the chicken is cooked through, 20–25 minutes. Place a fine-mesh strainer over a medium bowl and strain the broth. When cool enough to handle, transfer the chicken to a cutting board and shred into large pieces. Set aside the chicken and broth.

Step 2

To a large pot over medium‑low heat, add the butter. Cook, whisking or swirling occasionally, until the solids turn golden brown and smell nutty, 5–7 minutes. Add the flour and cook, whisking frequently at first and continuously during the last 5 minutes to avoid burning, until the roux is chocolate brown and smells nutty, about 15 minutes.

Step 3

Add the garlic, onions, celery, and green and red bell peppers. Cook, stirring frequently, until the vegetables are tender and the roux darkens slightly, 8–10 minutes. Add the chicken and cook, stirring occasionally, until the meat is light golden, about 10 minutes.

Step 4

Stir in the cayenne, thyme, bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper, followed by the oyster liquor and 4 cups of the reserved chicken broth (or more for a thinner gumbo). Bring to a simmer, then turn the heat to medium-low, partially cover, and continue simmering, stirring occasionally, until slightly thickened, about 30 minutes.

Step 5

Add the oysters and simmer until cooked through, 10–15 minutes more. Turn off the heat and stir in the crab boil seasoning. Season to taste with salt and black pepper and serve hot with rice and potato salad.

To a medium pot, add the chicken and 8 cups of water and bring to a boil. Turn the heat to medium-low and simmer until the chicken is cooked through, 20–25 minutes. Place a fine-mesh strainer over a medium bowl and strain the broth. When cool enough to handle, transfer the chicken to a cutting board and shred into large pieces. Set aside the chicken and broth.
To a large pot over medium‑low heat, add the butter. Cook, whisking or swirling occasionally, until the solids turn golden brown and smell nutty, 5–7 minutes. Add the flour and cook, whisking frequently at first and continuously during the last 5 minutes to avoid burning, until the roux is chocolate brown and smells nutty, about 15 minutes.
Add the garlic, onions, celery, and green and red bell peppers. Cook, stirring frequently, until the vegetables are tender and the roux darkens slightly, 8–10 minutes. Add the chicken and cook, stirring occasionally, until the meat is light golden, about 10 minutes.
Stir in the cayenne, thyme, bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper, followed by the oyster liquor and 4 cups of the reserved chicken broth (or more for a thinner gumbo). Bring to a simmer, then turn the heat to medium-low, partially cover, and continue simmering, stirring occasionally, until slightly thickened, about 30 minutes.
Add the oysters and simmer until cooked through, 10–15 minutes more. Turn off the heat and stir in the crab boil seasoning. Season to taste with salt and black pepper and serve hot with rice and potato salad.

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