Louisiana Backyard Cajun Gumbo

Hearty Meals


NEW FLAVOR. Our Gumbo lets you fully experience the unique Cajun cuisine of Louisiana. It uses a dark smoky roux-base that is perfectly blended with the holy trinity of Cajun cooking (onions, bell pepper, celery).  Enjoy our rustic Cajun Gumbo over rice and transport yourself to a backyard picnic overlooking the bayou.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO,
Serves: 8 

Cooktime: 70 Minutes

Heat: Mild

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Rice, Onion, Bell Pepper, Celery, Paprika, Garlic, Thyme, Chipotle powder, Oregano, Bay leaf.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO.

  • 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.)

  • 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.
  • 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.
  • 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 occassionally.
  • 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.
  • 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.

Recipe Adaptations


Slow Cooker

Pressure Cooker

Recipe Variations

Cooking & Nutrition Tips

Product Reviews

  • 5
    Cajun Gumbo Mix

    Posted by James A on May 23rd 2024

    We recently bought this soup mix from a store in Lincoln, IL. I made it on Sunday night and both I and my wife thought it was delicious. I will definitely buy this again and we also bought several other varieties and can't wait to try them. Sincerely, James A

  • 5

    Posted by Kerri on Apr 16th 2024

    Truly the best gumbo I've had outside of New Orleans. I've made it from scratch using Paul Prudhome's classic recipe. Honestly this one was faster, easier and better. Sprinkle on a little gumbo file powder and you'll think you are in Louisiana!

  • 4
    Gumbo was very good but not crazy about the rice

    Posted by Barbara Shaw on Apr 15th 2024

    My brother in law made this gumbo the other day. He brought some for us to try. I cook a lot from scratch, so I'm very picky. The gumbo was very good. But the rice was not very good. I made my own.

  • 5
    It's better than home made.

    Posted by Sunny Lee on Mar 4th 2024

    This is the best Gumbo I ever made. The spcies are just right. and proportions are perfect. I added shrimp at the end which brought it up a level. The rice also was perfect. The instructions could not have been eaiser. I just ordered 5 more soup packets and can't wait to try them all!

  • 5
    Louisiana Backyard Cajun Gumbo

    Posted by Rox on Jan 2nd 2024

    WOW! I had never made gumbo or a roux for that matter, but I followed the instructions and it was wonderful. Everyone loved it and went back for seconds. It is mildly spicy, but my husband who doesn't like spicy enjoyed it the most so not too spicy. I also used turkey sausage instead of pork which makes for a leaner, healthier, but still full of flavor gumbo. So Good!!

  • 5
    Backyard Gumbo

    Posted by anna ryan on Dec 19th 2023

    The dish that gets wiped out when brought to the party. Flavor is not sacrificed one bit if you mind your roux, let it ride to a little past the color of peanut butter. Any embellishments just make an already good thing better. Load it up or keep it simple, this is now a staple in my winter pantry. Crowd pleaser for sure, I skip the rice and serve with a crusty loaf, and an ungodly amount of butter. ?

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