Easy Gumbo Recipe – German, American Special

Gumbo is a classic Louisiana dish that blends Creole and Cajun flavors into a rich, hearty stew. This easy version of gumbo features a flavorful roux, tender chicken, smoky sausage, and a medley of vegetables simmered in a deliciously seasoned broth. Serve it over rice for a comforting and satisfying meal that’s perfect for any occasion. Let’s get started!

  • 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:

1

Heat vegetable oil in a large pot over medium heat.

2

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:

3

Add onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) to the pot. Stir and cook for 3-4 minutes until softened.

4

Add garlic and cook for 1 more minute until fragrant.

5

Stir in diced tomatoes, chicken broth, Cajun seasoning, thyme, paprika, bay leaf, salt, and black pepper.

6

Add chicken and sausage to the pot and bring to a simmer.

Simmer the Gumbo:

7

Reduce heat to low and let simmer for 30 minutes, stirring occasionally.

8

If using okra, add it in the last 10 minutes of cooking.

Serve:

9

Remove the bay leaf.

10

Ladle the gumbo over bowls of cooked rice.

11

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.