Quick Fix Gumbo

I love gumbo. It’s my number one go-to Cajun dish. And to really make a great gumbo you need to devote some time (and love) for it to really be something special. Give me a cold winter’s day and I won’t hesitate to take that time, but sometimes, I just don’t have the luxury. That’s where my quick fix gumbo comes in. All the flavors of a full-blown gumbo, but it takes a lot less time.

Quick Fix Gumbo

The two major timesavers for this quick fix gumbo are using rotisserie chicken instead of cooking your own, and using a pre-made roux from the store. Making a roux takes a little time to do right, and it is worth the time… when you have the time. When you don’t, grab a jar of almost-as-good roux from the store. Our local grocery store has a (sadly, small) southern foods section. That’s where I found ready-to-use roux.

Also try my low-carb gumbo.

Quick Fix Gumbo
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5 from 1 vote

Quick Fix Gumbo

All the flavors of a full-blown gumbo, but in a lot less time.
Course Main
Cuisine Cajun
Keyword gumbo, quick fix
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12
Calories 426kcal
Author Mike


  • 2 tablespoons olive oil
  • 2 large yellow onions chopped, divided
  • 8 stalks celery chopped, divided
  • 1 large green bell pepper chopped, divided
  • 1 small red bell pepper chopped, divided
  • 1 yellow bell pepper chopped, divided
  • 2 bay leaves
  • 1 teaspoon garlic minced
  • 4 teaspoons Kosher salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons file powder
  • 1 tablespoon Cajun seasoning
  • 2 14 ounce andouille sausage cut into 1/4" rounds
  • 12 cups chicken stock
  • 1 large rotisserie chicken shredded
  • 1 cup pre-made roux or more, to taste (I used Ragin Cajun)
  • 4 cups rice cooked


  • Add oil to a large Dutch oven or stock pot over medium-high heat.
  • Add half each of the onion, celery, peppers and the bay leaves. Saute until just tender.
  • Add the remaining onion, celery and peppers and saute another 3 minutes.
  • Add all of the seasonings, the sausage, stock and chicken.
  • Bring to a boil and reduce to a simmer. Cover and simmer for 1 hour.
  • Stir in the roux in small amounts. Make sure it dissolves completely. Taste to see if you need to add more roux.
  • Cover and simmer another 30 minutes.
  • Add cooked rice and warm thoroughly.
  • Serve.


Calories: 426kcal | Carbohydrates: 62g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 1322mg | Potassium: 442mg | Fiber: 2g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 40mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.