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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