One Pot Cajun Gumbo

This delicious One Pot Cajun Gumbo is made with a dark roux, vegetables, chicken and sausage served over rice. This is the perfect weekend meal that’s worth the time you’ll spend on it because it will bring so much satisfaction!

Im sure you probably figured out at this point that I love making comfort food style recipes that usually use fresh/real ingredients. I also love “quick” recipes that don’t require spending a crazy amount of time in the kitchen. This gumbo is no exception, and if you like this then I know you’ll love my Easy Jambalaya recipe. I love this recipe because it can be made in the slow cooker or on the stove top. Once you prep all of your ingredients and prepare your roux you’re  pretty much good to go.

With this weird cold front that we just got hit with here in NC and snow one day, well “flurries” I should say. I felt like it was only right to share this One Pot Cajun Gumbo recipe with you guys! By the way, that’s absolutely crazy seeing that it’s basically March…who else is ready for some warm weather? Ugh 

FAQ

WHAT IS THE DIFFERENCE BETWEEN JAMBALAYA AND GUMBO?

Well, even though they are both very similar there are in fact several differences between Jambalaya and Gumbo. Ok, the easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is really a rice dish. Of course, it has protein, vegetables and rice, but the base of the dish is rice. Now Gumbo, on the other hand, is more like a soup. Similar to Jambalaya, Gumbo contains a mix of vegetables and meat and usually some sort of shellfish. In addition, the rice is normally cooked separately and added when served.

CAN I FREEZE GUMBO?

Absolutely! Allow the gumbo to cool completely and store it in a freezer safe container or gallon ziplock bags (separate from the rice) for up to 1-2 months. When you’re ready to eat, just thaw overnight in the refrigerator and reheat on the stove or slow cooker. 

CAN I MAKE THIS AHEAD OF TIME?

Absolutely! Gumbo tastes even better the next day as the flavors have more time to meld together.

CAN I USE SOMETHING ELSE INSTEAD OF OKRA?

Yes! If you’re not a fan of okra, you can use filé powder (ground sassafras leaves) to help thicken up the gumbo.

QUICK TIP

• A “roux” is made with two ingredients; flour and oil,  and it’s the key to any great gumbo recipe! The flour and oil or butter are cooked and stirred together for about 30-45 minutes until it becomes dark brown, with the consistency of a dough like paste. I normally compare it to the color of peanut butter or even darker for a more robust flavor. The roux is what’s needed to add that deep, rich flavor to the gumbo, and it also gives it the thicker texture. 
• The roux can burn quickly, so keep stirring to achieve the perfect deep brown color.
• You want to make sure you cook the gumbo low and slow. Allowing the gumbo to simmer enhances the flavors.
• If you love spicer food then you can certainly add additional cayenne pepper, more hot sauce or extra Cajun seasoning for more heat.

Questions about this One Pot Cajun Gumbo? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

One Pot Cajun Gumbo

This delicious One Pot Cajun Gumbo is made with a dark roux, vegetables, chicken and sausage served over rice. This is the perfect weekend meal that's worth the time you’ll spend on it because it will bring so much satisfaction!

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Servings 6

Ingredients

  

For the Gumbo

• 12 Ounces Andouille sausage, sliced (can also use Kielbasa sausage)
• 1-1½ lb Boneless Skinless Chicken Thighs, Cut into chunks
• 1 6 oz. Can Tomato Paste
• 2 Cups Frozen okra
• 28 Ounce Can diced tomatoes, drained
• 1 Cup Green pepper, chopped
• 1 Cup Red pepper, chopped
• ½ Cup Celery, chopped
• 4-5 Cloves Chopped garlic
• 1 Cup Yellow onion, chopped
• 6 Cups Chicken broth, more as needed to thin.
• 2-3 Cups Cooked white rice
• Paprika, as needed
• Hot Sauce, as needed
• Cayenne pepper, as needed
• Chili powder, as needed
• Worcestershire sauce, as needed
• Cajun seasoning, as needed
• Garlic powder, as needed
• ½ Tablespoon chicken bouillon powder

Four the Roux

• ½ Cup Canola oil
• 1 Cup All purpose flour + 2 Tablespoons

Instructions

 

• In a medium saucepan combine flour and oil. Cook on medium-low heat, stirring constantly for about 30-45 minutes. Now this will take a little bit of patience, when it's finished it should be similar to the color of peanut butter or even darker for a more robust flavor. Be careful not to let it burn! Feel free to add a little more flour to reach the consistency of soft cookie dough.
• In a large, dutch oven on medium heat, add a little canola oil and brown the sausage on both sides for about 2-3 minutes or so to form a nice crust. Remove from the pot and keep warm. In the same pot add the chicken and sear on both sides until the internal temperature reaches 165℉. Remove from the pot and keep warm.
• In the same pot add in a little more oil if necessary and add in peppers, onion, celery, garlic, worcestershire sauce, and all of the spices. Mix together. 
• Add roux to the vegetables along with the tomato paste, diced tomatoes, and start with about 6 cups of chicken broth. 
• Bring to a boil over medium heat and boil for about 5-7 minutes, or until the vegetables are slightly tender.
• Mix in the frozen okra, sausage, and chicken. Adjust seasonings if needed. Continue cooking on low so that the flavors can really come together.
• Serve over warm rice, enjoy!