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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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
• 0 to taste salt
• 0 to taste black pepper
• 0.25 cup green onions, sliced

Directions

Step 1

Heat the vegetable oil over medium heat in a large, heavy-bottomed pot or Dutch oven.

Step 2

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.

Step 3

Add the onion, bell pepper, celery, and garlic to the pot. Sauté the vegetables in the roux for 5 minutes, stirring frequently, until softened.

Step 4

Stir in the sliced andouille sausage and chicken pieces. Cook for 5 minutes, allowing the meat to brown slightly.

Step 5

Add the Cajun seasoning, thyme, chicken stock, diced tomatoes (with their juices), okra, and bay leaves. Stir well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Step 7

Taste the gumbo and adjust the seasoning with salt and black pepper as needed.

Step 8

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

Serving size	4880.1 grams (4880.1g)

Amount per serving	% Daily Value*
Calories	4878

Total Fat 275.90g	354%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 71.20g
Cholesterol 812mg	271%
Sodium 12359mg	537%
Total Carbohydrate 314.90g	115%
Dietary Fiber 32.60g	116%
Total Sugars 38.50g
Protein 281.60g	563%

Vitamin D 32IU	159%
Calcium 842mg	65%
Iron 34mg	191%
Potassium 4690mg	100%

*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.

Source of Calories

Fat: 51.0%

Protein: 23.1%

Carbs: 25.9%