J. Gumbo’s Voodoo Chicken Recipe
J. Gumbo’s Voodoo Chicken Recipe is one of those dishes that makes people talk about it long after they finish eating. J. Gumbo’s is a well-loved spot known for bold Cajun and Creole flavors that feel like comfort food with a kick.
Folks love this dish because it has smoky spice, rich tomato sauce, and tender chicken that melts in your mouth. It’s not just tasty – it’s the kind of meal that makes you want a second helping right away.
Many people enjoy visiting J. Gumbo’s to order Voodoo Chicken again and again, but you don’t always have to go out to enjoy it.
Making this copycat recipe at home is easy, budget-friendly, and just as flavorful as what you’d get in the restaurant. Plus, you get to adjust the heat and spice to make it just right for your taste.
Today I am sharing this copycat recipe so you can bring the taste of J. Gumbo’s straight into your kitchen.
Why You’ll LOVE This Copycat Recipe
You’ll love this recipe because it’s so much easier than you think. You don’t need to be a chef to make restaurant-quality voodoo chicken. The ingredients are simple and you can find them at any grocery store. You probably have most of them in your kitchen right now.
This recipe gives you all the smoky, spicy flavors of the original but you can control the heat level. Start with one chipotle pepper and add more if you want it spicier.
The sauce is smooth and creamy, coating every piece of chicken perfectly. It tastes just like what you get at J. Gumbo’s but costs a lot less.
The whole dish comes together in about 30 minutes. That’s faster than driving to the restaurant and waiting for your food.
You can make a big batch and have leftovers for lunch the next day. It tastes even better the second day when all the flavors have time to blend together.
J. Gumbo’s Voodoo Chicken Ingredients
Here’s everything you need to make this dish taste just like the restaurant version:
- 4 chicken breasts – Lean, tender, and easy to shred. Chicken thighs can be used instead for a richer flavor and softer texture.
- 1 white onion – Sweet with a sharp bite. Yellow onions work as a substitute, but white onions bring a cleaner taste.
- 1 (8-ounce) can of tomato sauce – This creates the base of the sauce. For a chunkier texture, crushed tomatoes can replace tomato sauce.
- 1 (17.5-ounce) can of chipotle peppers in adobo sauce – Smoky, spicy, and bold. Use fewer peppers if a milder flavor is preferred.
- Salt and pepper – Start with a small amount and season more at the end.
- 1 cup of water – Helps thin out the sauce and cook everything evenly. Chicken broth can be used instead for deeper flavor.
- Cooking oil – Neutral oils like vegetable or canola are best for sautéing the onion without overpowering the taste.
Recommended Equipment
- Large pot (for boiling chicken)
- Deep skillet or pan (for cooking onions and sauce)
- Blender or food processor (for smooth sauce)
- Sharp knife (for dicing onion and trimming chicken)
- Cutting board
- Tongs or spatula
- Measuring cups
How To Make J. Gumbo’s Voodoo Chicken
Step 1 | Prepare the Chicken
Start by trimming any excess fat from the chicken breasts. Rinse them under cold water and pat dry.
Step 2 | Boil the Chicken
Fill a large pot with enough water to cover the chicken completely. Add a pinch of salt and pepper. Bring it to a boil, then reduce to a simmer. Cook until the chicken is fully done, about 15–20 minutes. Remove from water and let it cool slightly, then shred it using forks or your hands.
Step 3 | Cook the Onions
In a deep skillet, heat some oil over medium heat. Dice your onion and cook it until soft and translucent, about 5–7 minutes. Stir occasionally so it doesn’t burn.
Step 4 | Prepare the Sauce
While the onions cook, blend the tomato sauce, chipotle peppers, water, and a little pepper until smooth. Remember, the chipotle peppers are smoky and spicy, so add them gradually to reach your desired heat level.
Step 5 | Combine Chicken and Onions
Add the shredded chicken to the cooked onions. Stir to mix them evenly.
Step 6 | Add the Sauce
Pour the blended sauce over the chicken and onions. Stir well and bring to a gentle boil. Taste and add more salt or pepper as needed.
Step 7 | Simmer and Serve
Lower the heat, cover with a lid, and let it simmer for about 10 minutes. This allows the sauce to fully soak into the chicken. Serve hot in tortillas, over rice, or as a topping for tacos and tostadas.
Chef’s Special Tips
Here are a few extra tips I learned to make this dish even better:
- Rest for flavor – Let the finished chicken sit for 15 minutes off the heat before serving. This deepens the flavor.
- Shred safely – Wear gloves when shredding the chicken by hand. It keeps your hands clean and protects from heat.
- Blend with care – The sauce can spatter when blending. Hold the lid down tightly with a towel for safety.
- Adjust thickness – If the sauce is too thick, stir in a few tablespoons of water until it’s just right.
- Creamy twist – For extra richness, mix in 1 tablespoon of sour cream right at the end.
J. Gumbo’s Voodoo Chicken Serving Suggestions
This dish tastes best when served hot and fresh. The most popular way is spooned over white rice, which soaks up the smoky sauce perfectly. It also works great tucked into warm tortillas, piled on tostadas, or even served with cornbread on the side.
At J. Gumbo’s restaurant, Voodoo Chicken is served in a deep bowl, filled with tender shredded chicken covered in spicy, smoky sauce and placed right on top of fluffy rice. The bowl is hearty, warm, and packed with bold flavor, making it a customer favorite.
Some locations also offer it with toppings like shredded cheese or green onions, but the simple rice-and-chicken combo is the classic way they present it.
However you serve it at home, be sure to keep a little extra sauce in the pan so every bite gets that rich flavor.
How to Store Leftovers
This J. Gumbo’s Voodoo Chicken actually tastes better after sitting overnight because all the flavors have more time to blend together. Store any leftover chicken in the refrigerator for up to 4 days in a covered container. Make sure to let it cool completely before putting it in the fridge.
When you’re ready to eat the leftovers, you can reheat them on the stove over medium heat. Add a splash of water if the sauce seems too thick. You can also reheat individual portions in the microwave for about 1-2 minutes, stirring halfway through.
This dish freezes really well too. Put cooled chicken in freezer bags or containers and freeze for up to 3 months. When you want to use it, thaw it in the refrigerator overnight.
Then reheat it on the stove with a little extra water or chicken broth to bring back the right texture. The flavors stay just as good after freezing.
J. Gumbo’s Voodoo Chicken Recipe FAQs
1. Can I use a rotisserie chicken instead?
Yes, you can! This is a great way to save time. Buy a cooked chicken from the store. Take all the meat off the bones and shred it with your hands or forks. Then, skip the step where you boil the chicken.
Just start with cooking the onions and add the shredded cooked chicken when the recipe says to.
2. What does “adobo sauce” mean?
Adobo is a Spanish word for a sauce. For these peppers, it is a dark red sauce made with tomatoes, vinegar, and spices. It is very flavorful.
The peppers are sold sitting in this sauce inside the can. We use both the peppers and the sauce for this recipe.
3. Can I make this in a slow cooker?
You sure can. To make it easy, put raw chicken breasts in the slow cooker. Add the cooked onions and the blended sauce on top. Do not add the extra water. Cook it on low for 6 hours or on high for 3 hours.
Then, take the chicken out, shred it, and put it back in the sauce. It will be very tender.
4. Why did I boil the chicken instead of frying it?
Boiling is a simple way to cook the chicken without adding any extra oil or fat. It keeps the chicken moist and makes it very easy to shred.
You could also bake or pan-sear the chicken if you prefer, but boiling is the easiest method for this recipe.
J. Gumbo’s Voodoo Chicken Recipe
Ingredients
Equipment
Method
- Start by trimming any excess fat from the chicken breasts. Rinse them under cold water and pat dry.
- Fill a large pot with enough water to cover the chicken completely. Add a pinch of salt and pepper. Bring it to a boil, then reduce to a simmer. Cook until the chicken is fully done, about 15–20 minutes. Remove from water and let it cool slightly, then shred it using forks or your hands.
- In a deep skillet, heat some oil over medium heat. Dice your onion and cook it until soft and translucent, about 5–7 minutes. Stir occasionally so it doesn’t burn.
- While the onions cook, blend the tomato sauce, chipotle peppers, water, and a little pepper until smooth. Remember, the chipotle peppers are smoky and spicy, so add them gradually to reach your desired heat level.
- Add the shredded chicken to the cooked onions. Stir to mix them evenly.
- Pour the blended sauce over the chicken and onions. Stir well and bring to a gentle boil. Taste and add more salt or pepper as needed.
- Lower the heat, cover with a lid, and let it simmer for about 10 minutes. This allows the sauce to fully soak into the chicken. Now you can serve your homemade J. Gumbo’s Voodoo Chicken Recipe.
J. Gumbo’s Voodoo Chicken Recipe is a great way to enjoy bold, smoky flavors at home. This copycat recipe brings that restaurant taste right to your kitchen with easy steps and simple ingredients.
Try making it soon – you will love how rich and tasty it is!
