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
    Delicious

    Posted by Marilyn L on May 7th 2025

    I bought this hoping it would taste like jambalaya. I added 2 bags of okra, did not use the oil or flour and put everything in the pot to cook together it was so good!!! I will be buying more!

  • 5
    Everyone loves this!

    Posted by Lesley on Mar 15th 2025

    I always stay away from ordering gumbo from a menu because of unknown ingredients but that is not a problem with yours. I tried this soup last December on a coast getaway with family and WOW!!! It has become my #1 favorite . I just finished eating my second batch yesterday and am back ordering three more LBCGs!!

  • 3
    Gluten Free?

    Posted by Robert Ellington on Mar 4th 2025

    The mix is advertised as gluten free, but the recipe requires adding flour and there are no alternative suggestions. ***Anderson House Reply***Yes, the mix itself is gluten free. To make the roux GF, you would need to use your favorite all-purpose GF flour. You can also try corn starch, just make sure to check the ratio! We believe you want to stay away from "measure for measure" GF flours. Hope this helps!

  • 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
    Outstanding!

    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.

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