30-Minute Chicken & Sausage Gumbo Recipe: A Rich Gumbo in No Time by 30Seconds Food

Gumbo is a rich stew-like dish that originated in Louisiana in the 1800s. Gumbo always starts with a roux, the holy trinity (celery, bell peppers and onions), stock and then proteins are added, usually sausage, seafood or chicken. It's a meal eaten all across Louisiana and the south. 

While some gumbos simmer all day, this easy gumbo recipe is ready in about 30 minutes. Perfect for busy weeknights or lazy weekends. The gumbo starts with a roux made of butter and flour. Onion, red bell pepper, green bell pepper, celery, andouille (Cajun sausage) or smoked sausage, garlic, cayenne pepper, a bay leaf, garlic powder, creole or Cajun seasoning, chicken broth, okra and chicken join in the fun and it turns into a rich bowl of fantastic gumbo. 

Serve this simple 30-minute Cajun gumbo with white rice. You could also make some cornbread or garlic bread as a side dish. Delish! 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 5 tablespoons butter
• 4 tablespoons flour
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 8 ounces andouille or smoked sausage, sliced
• 4 cloves garlic, minced
• 1 teaspoon cayenne pepper (or to taste)
• 2 teaspoons paprika
• 1 bay leaf
• 1 teaspoon garlic powder
• 1 teaspoon Cajun seasoning (or to taste)
• 4 cups chicken broth
• 1 cup sliced fresh or frozen okra
• 2 cups shredded cooked chicken chicken
• rice, for serving
• chopped green onions, for garnish (optional)

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Garlic Press
• Wooden Spoon

Recipe Notes

• You could throw some cleaned shrimp into the pot about 5 minutes before it's finished cooking.

• Store any leftover gumbo in an airtight container in the refrigerator for up to three days.

Here's how to make it: 

1. Heat a large soup pot over medium-high heat. Add the butter and melt. Whisk in the flour. Constantly whisk until the flour starts to turn golden brown, about 4 to 5 minutes.
2. Add the onion, bell peppers and celery. Cook, stirring, about 2 minutes. 
3. Add the sausage, garlic, cayenne, paprika, bay leaf, garlic powder and creole seasoning. Stir and cook about 2 minutes.
4. Pour in the chicken broth. Stir well and bring to a boil. Reduce heat to low. Add the okra and gently simmer about 10 minutes.
5. Stir in the cooked chicken. Season with salt and pepper. Cook a few minutes more and then ladle into serving bowls. Serve with rice and garnish with chopped green onions. 

Nutrition Facts Per Serving

Calories: 361

Total Fat: 23g

Saturated Fat: 10.2g

Cholesterol: 93mg

Sodium: 906mg

Total Carbohydrate: 11.8g

Dietary Fiber: 2.2g

Total Sugars: 3.3g

Protein: 26g

Vitamin D: 7mcg

Calcium: 51mg

Iron: 2mg

Potassium: 544mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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