Mexican Gumbo
Bursting with bold flavors and hearty textures, Mexican Gumbo is a soul-warming fusion dish that combines the rich, savory elements of traditional gumbo with the vibrant spices of Mexican cuisine. This one-pot wonder features tender shredded chicken thighs, smoky andouille sausage, a medley of fresh vegetables, and protein-packed black beans, all simmered in a spiced tomato and chicken broth base thickened with masa harina for an irresistible depth of flavor. Enhanced with generous seasonings like cumin, chili powder, and oregano, this dish is perfect for cozy dinners or entertaining guests. Serve it over fluffy white rice and top with fresh cilantro for a comforting meal that’s as satisfying as it is delicious. Whether you're craving a unique take on gumbo or looking to spice up your weeknight dinner routine, this Mexican Gumbo recipe is sure to impress!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 8 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, chopped
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 3 tablespoons masa harina (corn flour)
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then cook them in the pot for 5-7 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the sliced andouille sausage, and cook for 3-4 minutes until browned. Remove and set aside.
Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté for 5 minutes until softened.
Pour the chicken broth into the pot and bring it to a simmer. Scrape any browned bits from the bottom of the pot for extra flavor.
Add the diced tomatoes, black beans, frozen corn, cumin, chili powder, paprika, oregano, salt, and black pepper. Stir to combine.
Shred the cooked chicken thighs and add them back into the pot along with the cooked sausage.
In a small bowl, whisk the masa harina with 1 cup of water until smooth. Gradually stir this mixture into the gumbo to thicken the broth.
Simmer the gumbo for 30 minutes, stirring occasionally, until the flavors meld and the broth is thickened.
Serve the Mexican gumbo hot over a bed of cooked white rice, and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1107 mg | 24% | |
*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.
