Quick N Easy Gumbo
Discover the ultimate comfort food with this Quick N Easy Gumbo, a fuss-free take on a classic Southern favorite that delivers big, bold flavors without hours of simmering. Perfect for busy weeknights, this recipe combines tender chicken thighs, smoky sausage, and vibrant vegetables like bell peppers, celery, and okra in a rich, savory broth. A quick golden-brown roux adds depth, while spices like smoked paprika, thyme, and optional cayenne pepper bring just the right amount of warmth. Ready in just 50 minutes, this hearty gumbo is served over fluffy white rice and can be garnished with fresh green onions for a pop of color. Ideal for lovers of quick comfort food, this dish is sure to become a go-to in your weeknight dinner rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 12 ounces smoked sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 1 cup frozen sliced okra
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups cooked white rice
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the all-purpose flour and whisk constantly until the mixture turns a golden brown, about 3-5 minutes, to create a quick roux.
Add the sliced smoked sausage to the pot and cook for 3-4 minutes until lightly browned.
Add the bite-sized chicken thigh pieces and cook for an additional 5 minutes, stirring occasionally until they are no longer pink.
Stir in the chopped onion, green bell pepper, celery, and minced garlic. Cook for 5 minutes until the vegetables soften.
Pour in the chicken broth and canned diced tomatoes, including their juices. Stir well to combine.
Add the frozen okra, dried thyme, smoked paprika, cayenne pepper (if using), bay leaf, salt, and ground black pepper. Stir carefully and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the gumbo simmer for 20 minutes, allowing the flavors to meld together.
Remove the bay leaf and taste the gumbo, adjusting the seasoning if needed.
Serve the gumbo hot over cooked white rice. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.0 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3199 mg | 68% | |
*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.
