*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.
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
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!