If your spice rack is fully stocked, you can throw this together with ease. One ingredient you might not have is okra; it helps to thicken the gumbo. It’s increasingly available in supermarkets fresh, but frozen works just fine. I like to serve my gumbo over rice to soak up the delicious broth.
Serves4 to 6
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureHot & Spicy, Meaty, Savory, Spiced
Type of DishChicken Soup, Hot Soup, Soup
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 stalks celery, chopped
- 1 medium green bell pepper, seeded and chopped
- 1¼ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 bay leaves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- ¼ teaspoon cayenne
- ¼ teaspoon freshly ground black pepper
- One 10-ounce package frozen sliced okra, thawed (about 1½ cups sliced)
- 2 links andouille sausage or any seasoned cooked sausage, such as chorizo (2 to 3 ounces), diced
- 4 cups reduced-sodium chicken broth
- 2 cups tomato juice
Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Add the thyme, oregano, salt, bay leaves, onion powder, garlic powder, mustard, cayenne, and black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the okra, sausage, broth, and tomato juice and bring to a simmer. Reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Remove the bay leaves before serving.
Total Time: 29 minutes
Prep time: 10 minutes
Active cooking time: 9 minutes
Walk-away time: 10 minutes
Make it a meal kit: Mix together the dried spices, dice the sausage, and chop the vegetables. Store each of the components in sealable containers or plastic bags, the spices for up to 2 weeks at room temperature and the sausage and chopped vegetables for up to 4 days in the refrigerator or 3 months in the freezer. When ready to finish the meal, cook the vegetables (no need to thaw them first) and proceed as directed.
Bank a batch: Make a double batch of the soup and store in a sealable container for up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in a large saucepan over medium heat or in the microwave for a few minutes on HIGH.
Have it your way: For a New Orleans-style shrimp gumbo, substitute 1¼ pounds peeled, deveined, and cooked medium shrimp for the chicken.
Slow cook it: Combine all the ingredients in a medium to large slow cooker and mix well to combine. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
2008 Robin Miller