Gumbo Recipe
This easy Gumbo recipe is made with andouille sausage, chicken, the Cajun holy trinity, and a dark roux. It's fail-proof, flavor-packed, and delicious!
Servings: 8 servings (1.5 cups gumbo and ¾ cup rice each)
Calories: 673kcal
Equipment
- Dutch Oven (256 oz.)
- Medium Pot (102 oz.)
Ingredients
- ¾ cup vegetable oil plus an extra 1 Tbsp, (divided) $0.54
- 13.5 oz. andouille sausage cut in ½ inch rounds, $3.47
- 1 lb. chicken thighs boneless, skinless, cubed 1-inch, $3.62
- 2 Tbsp Creole or Cajun seasoning divided, $0.49*
- 1 cup all-purpose flour $0.18
- 1 onion diced, (350g, about 2 cups) $0.48
- 1 green pepper diced, (230g, about 1.5 cups) $0.86
- 3 ribs celery sliced, (220g, about 1.5 cups) $0.55
- 2 garlic cloves minced, (1 Tbsp) $0.08
- 12 oz. frozen okra $2.09**
- 1 tsp dried thyme $0.10
- 3 bay leaves $0.30
- ¼ tsp salt $0.01
- ¼ tsp black pepper freshly cracked, $0.04
- 6 cups chicken broth $0.78***
- 2 Tbsp hot sauce $0.23****
- ¼ bunch fresh parsley chopped, $0.27
- 2 green onions sliced, $0.20
- 2 cups rice uncooked, $0.77
- 4 cups water $0.00
Instructions
- Heat 1 Tbsp of vegetable oil in a large, deep skillet over medium heat. Once hot, add the sausage and brown both sides for 5 minutes each. Remove the sausage from the skillet and set aside.
- Next, toss the chicken pieces in 1 Tbsp of Creole seasoning and add the chicken to the pan. Sear the chicken for 5 minutes, then flip over and continue cooking for an additional 5 minutes. Remove the chicken from the skillet and set it aside with the sausage. Cover the meat with tin foil.
- Next, lower the heat to medium-low and add the remaining oil, then add the flour. Cook, stirring constantly, until dark brown in color, for about 2 hours. You are making the roux, which is the thickening agent for the gumbo. Proper roux for this recipe takes time. You will see it turn from white roux to blonde, to light brown, to brown, to dark brown in color. Be patient and stir constantly!
- Once the roux is done, turn the heat back to medium. Add the onions, peppers, and celery, and stir until softened, 5 minutes.
- Add the chicken, sausage, any drippings, garlic, and okra, then season with the remaining Cajun seasoning, thyme, bay leaves, salt, and pepper.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer until thickened, stirring occasionally, for about 30 minutes.
- In the last 5 minutes of cooking. Stir in the hot sauce, parsley, and green onions, reserving some for garnish.
- To make the rice, follow the directions on the container. Once the rice is done, fluff with a fork and serve with gumbo. Garnish with reserved parsley and green onions.
See how we calculate recipe costs here.
Video
Notes
*I like to use Slap Ya Mama seasoning, but feel free to use any Creole or Cajun seasoning you like or even try to make your own homemade Cajun seasoning!
**I used frozen okra to save money, but you can use fresh as well.
***I like to use Better Than Bouillon to make broths to keep costs low. I used 1 tsp of bouillon and 1 cup of water.
****I'm a big fan of Louisiana Brand Hot Sauce, but feel free to use whatever you enjoy! You can also customize the spiciness by omitting the hot sauce or adding more!
Nutrition
Serving: 1serving (including rice) | Calories: 673kcal | Carbohydrates: 58g | Protein: 27g | Fat: 37g | Sodium: 1280mg | Fiber: 4g