Easy Gumbo
Dive into the comforting flavors of the South with this Easy Gumbo recipe, a one-pot wonder that's perfect for a hearty family dinner or a cozy night in. Featuring a rich, nutty roux as its flavorful base, this classic dish layers smoky andouille sausage, tender chicken thighs, and a vibrant mix of okra, diced tomatoes, and the "holy trinity" of Cajun cooking—celery, onion, and bell pepper. Bold Cajun seasoning and fragrant thyme pack every bite with warm, zesty spices, while simmering low and slow ensures deep, savory flavors. Serve this delicious gumbo over fluffy white rice and top with fresh green onions for a burst of color and brightness. With only 15 minutes of prep and a 45-minute cook time, this recipe is a quick and easy way to bring the authentic taste of Louisiana to your table. Perfect for weeknight meals or special occasions, this gumbo will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 12 ounces smoked andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 6 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 2 cups okra, sliced (fresh or frozen)
- 2 bay leaves
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- 0.25 cup green onions, sliced
Instructions
Heat the vegetable oil over medium heat in a large, heavy-bottomed pot or Dutch oven.
Slowly whisk in the flour, stirring constantly to make a roux. Continue stirring for about 10-12 minutes until the roux is a deep golden brown but not burned.
Add the onion, bell pepper, celery, and garlic to the pot. Sauté the vegetables in the roux for 5 minutes, stirring frequently, until softened.
Stir in the sliced andouille sausage and chicken pieces. Cook for 5 minutes, allowing the meat to brown slightly.
Add the Cajun seasoning, thyme, chicken stock, diced tomatoes (with their juices), okra, and bay leaves. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste the gumbo and adjust the seasoning with salt and black pepper as needed.
Remove bay leaves and serve hot over cooked white rice. Garnish each bowl with sliced green onions for a fresh pop of flavor.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
