Quick Fix Gumbo
All the flavors of a full-blown gumbo, but in a lot less time.
Servings 12
Calories 426kcal
Equipment
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
- ¼ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 3 tablespoons gumbo 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
- 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.
Notes
Serve with warmed, crunchy French bread for soppin'.
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