Jump to recipe
*Cheater’s version* using jarred roux from the tasty and trusted brand @acadian_kitchens , because let’s get real, not everyone has the time to make a homemade roux. And that’s okay! I’ve got you covered. This recipe is my go-to and hits every single time.
Bring from southern Louisiana, I grew up eating as much gumbo as I drank water, so I know a thing or two about a good gumbo. This recipe is both delicious and super easy to make. Let’s do it!
*Note: This recipe feeds 10-12. I recommend using a standard 18-inch oval magnalite pot as seen in the video. If you don’t have that, it’s ok! Just use the biggest pot you’ve got.
Ingredients
- 1 whole chicken
- 3 tbsp oil
- Cajun trinity: 1 diced head celery, 3 diced white onions, 5 diced bell peppers, 1/2 cup minced garlic
- 10 cups chicken broth
- 1/2 - 1 full jar of roux
- 6 half-moon chopped links (or 3 really long curved links) of Cajun andouille sausage
- 3 tbsp Cajun seasoning
Instructions
- Heat oil over medium/high
- Add 1 whole chicken to the pot and brown for 6 minutes on each side (make sure your chicken is cut into pieces)
- Once the chicken is browned, remove and set aside
- Add the Cajun trinity
- Scrape the bits off of the bottom of the pan and cook 8-10 minutes until the vegetables are softened
- Add the chicken back in along with chicken broth and roux (depending on how roux-y/dark you like your gumbo. I recommend starting with half and you can always go back and add more later if you want it)
- Stir and bring the pot to a simmer. Cover and cook 2 hours on medium/low
- After 2 hours, remove the chicken from the pot and debone. Add it back in
- Add Cajun andouille sausage and Cajun seasoning to the pot
- Stir and simmer another hour
- Taste it. Do you want more salt? Spice? Roux? Broth? Become your own chef and doctor it to your liking!
SHOP THE POST
