Gumbo in a Jiffy Recipe – American Special
If you’re craving bold flavors but short on time, Gumbo in a Jiffy delivers an authentic Creole spices experience in a one-pot dinner that’s both hearty and satisfying. Whether you go with seafood or chicken, this easy gumbo builds flavor with a thickened roux, bell peppers, onion, and celery—all simmered together for a soul-warming meal. Comfort food doesn’t get simpler than this, especially when you want all the depth of traditional gumbo without hours in the kitchen.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
For the Gumbo:
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour (for the roux)
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or seafood broth
- 1/2 pound smoked sausage, sliced
- 1/2 pound cooked chicken, shredded
- 1/2 pound shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 bay leaf
- Salt and pepper to taste
- 1 teaspoon file powder (optional, for thickening)
For Serving:
- Cooked white rice
- Fresh parsley, chopped (optional)
- Green onions, sliced (optional)
Prepare the Roux:
Heat the vegetable oil in a large pot over medium heat.
Gradually add the flour, whisking constantly to create a smooth paste.
Continue stirring for about 10-15 minutes until the roux turns a deep golden brown.
Cook the Vegetables:
Add the onion, bell pepper, celery, and garlic to the roux.
Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the Broth and Meats:
Stir in the diced tomatoes and chicken or seafood broth.
Add the smoked sausage, cooked chicken, Cajun seasoning, and bay leaf.
Bring to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Add the Shrimp and Finish:
Add the shrimp to the pot and cook for 5-7 minutes, until the shrimp turn pink and are cooked through.
Taste and adjust the seasoning with salt and pepper.
If desired, sprinkle file powder to thicken the gumbo further.
Serve:
Remove the bay leaf and discard.
Serve the gumbo over a bowl of white rice.
Garnish with fresh parsley and green onions for added flavor.
Recipe Notes :
Meat Choices: Use chicken thighs for juicy texture or shrimp / Andouille sausage if you like seafood—mixing them offers robust flavor.
Roux Color & Consistency: For classic gumbo taste, cook the roux until peanut butter color; darker roux adds more nuttiness but be careful not to burn.
Spice Adjustments: Adjust Creole seasoning according to your heat tolerance; you can add cayenne or hot sauce for extra kick.
Storage Tips: Let the gumbo cool completely, then store in an airtight container in the fridge. It keeps well for 2-3 days and the flavors deepen overnight.
Serving Suggestions: Serve over steamed white rice with chopped parsley; garnish with green onions for freshness. Accompany with crusty bread or cornbread to soak up that delicious sauce.
