Louisiana Backyard Cajun Gumbo - Standard Recipe

You Will Need

  • 1 Louisiana Backyard Cajun Gumbo Mix
  • 1 Tbsp.oil
  • 1 package smoked kielbasa sausage or andouille for more heat (13-16 oz.)
  • 3 boneless, skinless chicken thighs or 1-2 chicken breasts (10 oz.)
  • 1 stick unsalted butter (1/2 cup)
  • 1/2 cup flour
  • 8 cups chicken broth (64 oz.)

Here's What You Do

  1. Slice sausage link lengthwise and then crosswise into 1/4" thick half circles. In a 4-quart pot, heat oil over medium-high heat. Add the sausage and sauté until browned and crispy, 5-10 minutes. Remove sausage to a cutting board to cool, leaving rendered fat. Add chicken thighs to pot and sauté 4-5 minutes per side. Remove chicken to cutting board to cool. Reduce chicken to cutting board to cool. Reduce heat to MEDIUM-LOW.
  2. Making the 'roux', you'll need to stir CONTINUOUSLY for this step. In the same pot, add butter until melted then add flour. Deglazed pot (scrape bits from bottom) with a wooden spoon or whisk. Roux will thicken to a paste and then thin out after a couple minutes (keep stirring!). Around 5-8 minutes, roux will darken to a pale brown, keep stirring until it turns light brown or peanut butter color, about 10-12 minutes total. We like it around here, but you may continue until dark brown (up to 25 minutes). The longer it cooks the darker/thinner it gets and the nuttier/richer the flavor becomes.
  3. Add contents of the vegetable and seasoning packet and stir for 30 seconds. Add 1 cup broth and stir until mixed. Add the rest of the broth and increase heat to medium-high. Shred or dice cooled chicken and add to pot along with sausage. Bring to boil, reduce to simmer, cover, and cook over low heat for 30 minutes, stirring occasionally.
  4. While soup simmers, place the rice in a 2-quart pot with 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat, fluff rice with fork, and re-cover.
  5. To serve place 3/4 cup scoop of rice into each bowl. Ladle ~ 1 1/2 cups gumbo into same bowl and serve with crusty French bread.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.
Use low-sodium broth, bone broth, or stock.

Reduce the sausage by half and opt for a lower-sodium variety.

Substitute water for part of the broth to further reduce sodium.

Chicken Prep Options

Starting with raw chicken? Simmer boneless, skinless chicken breasts in water or broth for 12–15 minutes, until cooked through (165°F). Let rest briefly, then shred or dice and add to the soup.

Shortcut: Use shredded rotisserie chicken or leftover cooked chicken.

Boosting Protein?

Try adding shrimp or crab legs or a high-protein chicken sausage. Serving with cauliflower rice or high-protein rice alternatives also increases the nutritional value.

Cutting Calories/Fat?

Choose skinless chicken, lean sausage, or a vegetarian protein.

Sauté ingredients in oil instead of butter.

More Veggies?

Add 2 cups of fresh or frozen chopped okra or wax beans along with the rice. Add hearty greens like kale, mustard, or turnip greens to add nutrition and a deeper flavor. Stir in cauliflower florets, sliced mushrooms, or diced tomatoes for extra texture and nutritional value. Sauté any additional veggies in butter or oil before adding to the roux to maximize flavor.

Interested in whole grains or extra fiber?

Serve over brown rice or quinoa for a Southern-meets-Mediterranean twist with added fiber.

Looking for Mediterranean-Inspired additions?

Finish with a spoonful of olive tapenade or a sprinkle of toasted sunflower seeds.

Swap the sausage for grilled eggplant or seasoned tofu for a plant-forward variation.

Serving and Garnish Ideas

Top with fresh parsley, sliced green onions, and a dash of hot sauce or filé powder. Pair with crusty French bread for dipping and, for a truly authentic touch, serve with a side of potato salad. Enhance the flavor with fresh thyme or extra Cajun seasoning.

Cooking Methods

Slow Cooker

We don’t currently have a slow cooker variation for this soup.

Pressure Cooker

We don’t currently have a pressure cooker for this soup.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan

We are working on a dedicated vegan recipe, in the meantime, use vegetable oil in place of butter, vegetable broth, and your favorite plant-based sausage & chicken substitutes.

Vegetarian

For a hearty vegetarian version, simply omit the meat and build flavor with extra vegetables. Add one chopped bell pepper, one chopped onion, and one chopped zucchini. Sauté the vegetables with the seasoning packet in oil until fragrant, then continue with the recipe as directed.

Gluten Free

To make this recipe gluten free, prepare the roux using your favorite all-purpose gluten-free flour. Cornstarch can also be used as a thickener, but be sure to adjust the ratio accordingly. We recommend avoiding “measure-for-measure” gluten-free blends, as they can affect the texture of the finished soup.

Dairy Free

  • Use ½ cup neutral oil (vegetable oil, avocado oil, or canola oil) instead of the stick of butter.
  • Cook the oil and flour the same way to make the roux.
  • Most kielbasa or andouille is dairy-free, but check the label to ensure it doesn’t contain milk or whey.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Shrimp Gumbo: Add shrimp during the final few minutes of cooking for a seafood-forward twist.

Lean Turkey Gumbo: Swap traditional sausage for turkey sausage for a lighter but still flavorful bowl.

Hot Italian Sausage Gumbo: Replace the kielbasa with hot Italian sausage to turn up the heat.

Portuguese Sausage Twist: Use Portuguese sausage and add shrimp for a bold, smoky variation.

Bulk Sausage Shortcut: Substitute bulk breakfast sausage if links aren’t available for an easy pantry-friendly swap.

Paprika & Roasted Garlic Boost: Season the chicken with smoked paprika and turmeric, then add roasted garlic for deeper flavor.

Okra Lover’s Gumbo: Stir in frozen okra while the soup simmers for a classic Southern texture.

One-Pot Rice Gumbo: Add cooked rice directly into the gumbo instead of serving it separately for a thicker, stew-style bowl.

Inspired by our customers. Thanks to Coleen P., Patty A., K.H., Marilyn L., Sunny L., Rox, and Susan for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.