Easy Gumbo Recipe – German, American Special
Easy Gumbo is a delightful fusion of German and American culinary traditions, bringing together hearty ingredients and bold flavors. This stew features smoky andouille sausage, tender chicken, and a medley of vegetables simmered in a seasoned broth. The dish is thickened with a roux—a mixture of flour and oil—creating a rich, velvety texture. Often served over rice, Easy Gumbo offers a comforting and satisfying meal that’s perfect for any occasion.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Gumbo:
- 2 tablespoons vegetable o
- 2 tablespoons all-purpose flour
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon Cajun seasoning
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprik
- 1 bay leaf
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 ounces andouille sausage, sliced
- 1 cup frozen okra (optional)
For Serving:
- Cooked white rice
- Chopped green onions (optional)
- Hot sauce (optional)
Make the Roux:
Heat vegetable oil in a large pot over medium heat.
Add flour and stir continuously for 5-7 minutes, until the mixture turns a light brown, caramel color. Be careful not to burn it.
Cook the Vegetables & Meat:
Add onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) to the pot. Stir and cook for 3-4 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
Stir in diced tomatoes, chicken broth, Cajun seasoning, thyme, paprika, bay leaf, salt, and black pepper.
Add chicken and sausage to the pot and bring to a simmer.
Simmer the Gumbo:
Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
If using okra, add it in the last 10 minutes of cooking.
Serve:
Remove the bay leaf.
Ladle the gumbo over bowls of cooked rice.
Garnish with chopped green onions and hot sauce, if desired.
Recipe Notes:
Roux Tip: Stir constantly to prevent burning; the darker the roux, the deeper the flavor.
Protein Variations: Substitute shrimp or crab for a seafood gumbo version.
Spice Level: Adjust Cajun seasoning and hot sauce to taste.
Serving Suggestion: Gumbo is best served with warm rice and crusty French bread.
Okra Note: If using okra, add it in the last 10 minutes of cooking to prevent overcooking.
