Bring the soulful spirit of a Louisiana backyard cookout into your home with our Louisiana Backyard Cajun Gumbo—a warm, savory blend rooted in tradition and made easy for everyday cooks.

Louisiana Backyard Cajun Gumbo

Hearty Meals

$9.99

A Taste of the Bayou, Right From Your Kitchen

Bring the soulful spirit of a Louisiana backyard cookout into your home with our Louisiana Backyard Cajun Gumbo—a warm, savory blend rooted in tradition and made easy for everyday cooks. This dry gumbo mix is a tribute to the rich Cajun culture we fell in love with during a sunset picnic near the bayou, where smoky aromas drifted through the moss-draped trees.

At the heart of this gumbo is a deep, dark roux, blended with the classic “holy trinity” of Cajun cooking: onions, bell peppers, and celery. With every bite, you’ll taste the layers of bold, rustic flavor that define true Southern comfort food.

Serve it over hot rice, add your favorite proteins (we love andouille sausage, chicken, or shrimp), and let your kitchen fill with the aromas of slow-simmered tradition.

Whether you're hosting friends or just need a cozy night in, this gumbo brings backyard Louisiana flavor to your table—no plane ticket required.

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

Vegan

Slow Cooker

Pressure Cooker

Recipe Variations

Cooking & Nutrition Tips

LET'S GO

Product Reviews

  • 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. ?

  • 5
    Praise

    Posted by Mike S on Dec 1st 2023

    I very rarely write to a food company but I must give credit where credit is due. My spouse and I were out shopping in Lancaster Pa. recently and came upon a center isle display of your products. I’m normally not attracted to dried foods of any kind but my wife said lets try one or two to cut down on the time you spend cooking. (Cooking is a hobby and I got into it more after I retired) So, “What the Heck!” Just finished your Cajun Gumbo Mix, and WOW! It was delicious. Just thought you should know.

  • 5
    Best one yet

    Posted by John on Aug 25th 2023

    This is my favorite mix yet. However I would not say it’s mildly spicy as the label states. This is a spicy food.

  • 5
    Cajun Gumbo

    Posted by Susan on Jan 15th 2023

    It turned out great. I modified the recipe a little used a Portuguese sausage and added some shrimp. Added the rice into it instead of making on the side. It was delicious

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