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.

Quick Fix Gumbo

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

Ingredients

  • 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
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon white pepper
  • 1/4 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

Instructions

  • 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.

Nutrition

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.

Low-Carb Gumbo

We are cutting back on the number of carbs we are eating. Which means I had to find a still-great but lighter version of one of my favorite dishes, gumbo. This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux).

Low-Carb Gumbo

You wouldn’t expect liquid smoke in a gumbo, and I know, some folk just think liquid smoke is evil, but without a roux, this low-carb gumbo needs something, and that hint of smoke is it. You can omit it if you like, but you’ll want to substitute something smoky. I recommend smoked salt as a substitution. If you use it instead, just leave out the kosher salt.

If you aren’t counting your carbs and are craving a more traditional gumbo, check out my favorite recipe here.

Low-Carb Gumbo

This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux).
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 588kcal

Ingredients

  • 4 tablespoons unsalted butter
  • 1 small onion diced
  • 1 stalk celery diced
  • 1/2 cup green bell pepper diced
  • 1 tablespoon garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Italian seasoning
  • 1 cup okra sliced (frozen is ok, just make sure it is fully defrosted before adding)
  • 1 pound Andouille sausage cut into 1/4″ slices
  • 1 small chicken roasted, skinned, boned, chopped. Rotisserie chicken is great too!
  • 1 can spicy Rotel tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 6-8 cups chicken stock depending on how thick you like your gumbo
  • 2 green onions diced
  • 1 pound shrimp medium-sized, cleaned, deveined
  • 1 tablespoon gumbo filé powder

Instructions

  • Melt the butter in a large pot over medium heat.
  • Add the onion and saute until starting to soften.
  • Add the celery, green bell pepper, garlic, salt, black pepper, cayenne pepper and Italian herbs.
  • Stir and saute until the vegetables soften.
  • Add the okra and cook until it is tender.
  • Add the Andouille and chicken. Stir and let cook for 5 minutes.
  • Add the Rotel, Worcestershire, and liquid smoke. Stir.
  • Add in the chicken stock and bring mixture to a boil. Reduce to a simmer and let simmer for 1 hour.
  • Stir in the green onions, shrimp, and filé powder.
  • Stir, add more salt and pepper, to taste, if needed, and let cook for 15 minutes or until the shrimp have turned pink and are cooked through.

Nutrition

Calories: 588kcal | Carbohydrates: 12g | Protein: 58g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1471mg | Potassium: 877mg | Fiber: 1g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 149mg | Iron: 5mg

Nutritional values are approximate.

Gumbo

I love a good gumbo. I’ve made several variations in the past. I came across this version from Chef Frank Brigtsen, and I just had to make it (a few times now, actually). It takes a lot of time, but it is by far the best gumbo I’ve ever had. You could shortcut some of the process (say, by using rotisserie chicken or store-bought chicken broth), but I don’t think you’ll be as happy with the end result.

This gumbo is worth every minute it takes to make. It is absolutely incredible, with the most unbelievable richest flavor.

Gumbo

I admit, I used more than the original recipe called for because I’m addicted to andouille. If you want to shave a little time off the recipe see my notes below for using precooked chicken or store-bought roux.

Also try my low-carb gumbo.

Gumbo

This gumbo is worth every minute it takes to make. It is absolutely incredible, with the most unbelievable richest flavor.
Course Main
Cuisine Cajun
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 12
Calories 1200kcal

Ingredients

  • 1-2 pounds fresh andouille sausage or a little more, sliced into 1/4" thick rounds
  • 2 tablespoons olive oil
  • 4 cups yellow onions chopped
  • 3 cups celery chopped
  • 1 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup yellow bell pepper chopped
  • 2 bay leaves
  • 1 tablespoon garlic minced
  • 4 teaspoons salt
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons file powder
  • 12 cups chicken stock
  • 1 whole chicken cut into parts (see my first note)
  • 4 tablespoons Creole seasoning
  • 3 cups all-purpose flour see my second note
  • 4 cups vegetable oil
  • 4 cups cooked rice

Instructions

  • First note: You can substitute rotisserie chicken, but if you have the time, frying the chicken fresh makes a world of difference.
  • Second note: You can skip making your own roux and add 3/4-1 cup of store-bought roux. I recommend making your own, but it does take time and you definitely don’t want to burn it if you do.
  • Preheat your oven to 350 F. Place the sausage slices onto baking pans and bake until they are starting to brown on the edges, 30-45 minutes. Remove from oven.
  • Heat the olive oil in a very large pot over medium high heat. Add in 3 cups of the onion, 2 cups of the celery, and 1 1/2 cups of the peppers. Also add the bay leaf. Cook until the onions start to brown, 15-20 minutes.
  • Add the remaining onion, celery and bell pepper. Reduce heat to medium and cook another 2-3 minutes or until the onion you just added starts to turn clear.
  • Stir in the garlic, salt, thyme, black and white pepper, cayenne, and file. Reduce heat to low and cook another 3-4 minutes.
  • Add in the chicken stock and sausage. Bring to a boil and reduce heat to a simmer. Cook for 1 hour, stirring occasionally and skimming off any oil off of the surface.
  • If you are using precooked chicken, skip down to step #13.
  • Meanwhile, heat the vegetable oil over medium high heat. Combine 2 cups of the flour and 4 teaspoons of Creole seasoning in a shallow bowl.
  • Season the chicken with Creole seasoning. Working in batches, dredge the chicken in the flour mixture and fry until brown and crispy, about 5 minutes per side. Remove to a paper towel lined plate.
  • Add the chicken to the pot and continue simmering another 45 minutes or until the chicken is done and is starting to fall off of the bone.
  • Remove the chicken pieces and let cool. Remove the skin. Remove the meat from the bones and shred.
  • If you are using store bought roux, skip to step #16.
  • Once the oil from frying the chicken has cooled slightly, pour the oil through a sieve. You need just over 3/4 cups of oil to make a roux.
  • Heat the frying pan and add the oil back in. Slowly whisk in 1 cup of the flour. Bring to a simmer, and stir constantly for 15-20 minutes or until the roux is the color of brown chocolate. Remove from heat and let cool for 15 minutes.
  • Bring pot back to a boil and skim off any oil.
  • Slowly add the roux to the pot, stirring constantly. Reduce heat to a simmer and simmer another 30 minutes.
  • Serve over cooked rice.

Nutrition

Calories: 1200kcal | Carbohydrates: 56g | Protein: 31g | Fat: 97g | Saturated Fat: 66g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1547mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1197IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 4mg

Nutritional values are approximate.