Quick and Easy Gumbo
Ready in just 45 minutes, this Quick and Easy Gumbo brings the bold, comforting flavors of Louisiana to your table without the long cooking time of traditional recipes. Featuring a deeply flavorful homemade roux, tender chunks of chicken thighs, smoky andouille sausage, and a vibrant medley of onions, bell peppers, and celery, this gumbo is a perfect blend of hearty and satisfying. A touch of Cajun seasoning, diced tomatoes, and optional okra enhance its rich, authentic taste, while simmering everything together creates a mouthwatering dish that’s ideal for busy weeknights. Serve it over fluffy white rice and garnish with fresh parsley and green onions for a stunning finishing touch. Whether you're a gumbo connoisseur or trying it for the first time, this recipe makes it approachable, delicious, and utterly unforgettable.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 piece medium onion, diced
- 1 piece green bell pepper, diced
- 2 pieces celery stalks, diced
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 1 15-ounce can diced tomatoes (with juices)
- 2 pieces bay leaves
- 1 tablespoon cajun seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup okra, sliced (optional)
- 4 cups cooked white rice, for serving
- 2 tablespoons chopped parsley, for garnish
- 2 tablespoons sliced green onions, for garnish
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Whisk in the flour to make a roux, and cook while stirring constantly, until the mixture is a light brown color, about 5-7 minutes.
Add the sliced andouille sausage and cook for 2-3 minutes, until slightly browned.
Add the chicken thighs and cook for another 5 minutes, stirring occasionally.
Add the diced onion, bell pepper, celery, and garlic. Cook for 3-4 minutes until vegetables are slightly softened.
Stir in the chicken broth, diced tomatoes, and bay leaves. Bring to a simmer.
Add the Cajun seasoning, salt, black pepper, and optional okra if using. Stir well.
Reduce heat to low and simmer the gumbo for 15-20 minutes, stirring occasionally, until the chicken is cooked through and flavors have melded.
Remove the bay leaves and adjust seasoning as needed.
Serve the gumbo hot over cooked white rice. Garnish with chopped parsley and sliced green onions.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1238 mg | 26% | |
*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.
