Louisiana Backyard Cajun Gumbo

Hearty Meals

$8.99

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

Vegan

Slow Cooker

Pressure Cooker

Recipe Variations

Cooking & Nutrition Tips

Product Reviews

  • 5
    SOOOOOOO Good and Worth the Trouble!

    Posted by ANGELA GLICK on Nov 22nd 2022

    I didn't really expect this to take so much effort on a busy day (my fault exclusively for not really reading the directions), but it was SO worth it! This is a new household favorite and I'll be making it again VERY soon!

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