Easy Gumbo
Make authentic homemade gumbo with this easy recipe. Healthy, flavorful Louisiana comfort food ready in under 2 hours.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 medium yellow onions, finely diced
- 3 celery stalks, diced
- 1 large green bell pepper, diced
- 6 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces andouille sausage, sliced into rounds
- 6 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 cups fresh okra, sliced, or 1.5 cups frozen
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- Hot sauce to taste
- 2 green onions, chopped for garnish
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
- 2
Sprinkle flour into the hot oil and stir constantly for 8 to 10 minutes until the mixture transforms into a deep chocolate-brown roux, watching carefully to prevent burning.
- 3
Add the diced yellow onions, celery, and green bell pepper to the roux and sauté for 5 to 7 minutes until the vegetables become soft and translucent.
- 4
Stir in the minced garlic and cook for about 1 minute until fragrant.
- 5
Push the vegetables to the sides of the pot and add the chicken pieces and sausage slices, cooking until the chicken is no longer pink on the outside, approximately 4 to 5 minutes.
- 6
Pour in the chicken broth and add the canned tomatoes along with their liquid, stirring well to combine everything.
- 7
Add the thyme, oregano, cayenne pepper, bay leaves, and smoked paprika, then bring the mixture to a boil.
- 8
Reduce the heat to low and let the gumbo simmer gently for 30 minutes to allow the flavors to meld and deepen.
- 9
Stir in the sliced okra and continue simmering for another 15 to 20 minutes until the okra is tender and the broth has thickened slightly.
- 10
Taste the gumbo and season with black pepper and sea salt, then add hot sauce according to your preferred spice level.
- 11
Remove the bay leaves with a slotted spoon and discard them.
- 12
Ladle the gumbo into serving bowls and garnish each portion with chopped green onions before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| andouille sausage | turkey sausage or extra chicken breast | Reduces saturated fat and total calories while maintaining protein content and a slightly smoky flavor profile |
| all-purpose flour | brown rice flour or cornstarch | Provides a lower glycemic index thickener that doesn't spike blood sugar as dramatically |
| canned diced tomatoes | fresh tomatoes, chopped, or low-sodium tomato sauce | Fresh tomatoes add more gut-friendly fiber and reduce sodium intake compared to canned versions |
| boneless, skinless chicken thighs | boneless, skinless chicken breast | Leaner cut of poultry that reduces saturated fat while keeping protein high |
| olive oil (3 tablespoons for roux) | 2 tablespoons olive oil plus 1 tablespoon unsalted butter | Reduces total fat content while creating a richer-tasting roux with less overall oil |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 6)
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 85mg |
| Sodium | 920mg |
| Carbohydrates | 26g |
| Fiber | 5g |
| Sugar | 4g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
