Go Back Email Link
One Pot Cajun Gumbo

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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
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!