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Bowl of traditional gumbo served with rice and herbs

Gumbo

A soul-soothing dish bursting with flavors of chicken, sausage, and veggies, stewed in a savory broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken, cut into pieces
  • 1 lb Andouille sausage, sliced Can substitute with any smoked sausage.
  • 1 cup bell peppers, chopped
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 can fire-roasted tomatoes
  • 2-3 jalapeños, chopped Adjust based on desired heat.
  • 6 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 2 cups okra (optional)
  • to taste Salt and pepper
  • Cooked rice for serving
  • 2 tablespoons oil for cooking
  • Bay leaves (optional)

Method
 

Cooking
  1. In a large pot, heat oil over medium heat. Add chicken and sausage, cooking until browned.
  2. Add bell peppers, onions, and celery, sautéing until soft.
  3. Stir in fire-roasted tomatoes and jalapeños.
  4. Pour in chicken broth, add Cajun seasoning, and bring to a simmer.
  5. Add okra if desired.
  6. Let it simmer for about 45 minutes, stirring occasionally.
  7. Season with salt, pepper, and bay leaves to taste.
  8. Serve hot over cooked rice.

Notes

For leftovers, Gumbo keeps well in the fridge for about 3-4 days and can be frozen for up to 3 months. When reheating, add a splash of water or broth to retain moisture.