Easy Gumbo Recipe
This Easy Gumbo Recipe has the Flavor of a gumbo that you’ve spent hours preparing.
Ready in about 45 minutes, this is a straight forward, simple weeknight dinner recipe you’ll want to keep on your meal plan rotation.
This gumbo brings all the southern flavor and rich gravy you want in a classic gumbo and makes a satisfying family meal served over rice.
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RECIPE INGREDIENTS
4 tablespoons butter
1/4 cup all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage, sliced into 1/2″ pieces
1 tablespoon cajun seasoning (without salt)
Freshly ground black pepper
1 bay leaf
Kosher salt
1 can fire-roasted diced tomatoes
4 cup low-sodium chicken broth
1 lb. medium shrimp, peeled and deveined
3 green onions, sliced
DIRECTIONS ON EASY GUMBO RECIPE
Melt butter, then add flour in a large, deep skillet over medium-low heat.
Cook, stirring constantly, until dark caramel colored for about 10 minutes.
Add onions, peppers, and celery, and stir until softened for about 5 minutes more.
Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.
Place in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally for about 1 hour.
Add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
Serve on top of white rice.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
4 tablespoons butter
1/4 cup all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage
1 tablespoon cajun seasoning (without salt)
Freshly ground black pepper
1 bay leaf
Kosher salt
1 can fire-roasted diced tomatoes
4 cup low-sodium chicken broth
1 lb. medium shrimp, peeled and deveined
3 green onions, sliced
Instructions
- Melt butter, then add flour in a large, deep skillet over medium-low heat.
- Cook, stirring constantly, until dark caramel colored for about 10 minutes.
- Add onions, peppers, and celery, and stir until softened for about 5 minutes more.
- Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.
- Place in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally for about 1 hour.
- Add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
- Serve on top of white rice.
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Ingredients
4 tablespoons butter
1/4 cup all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage
1 tablespoon cajun seasoning (without salt)
Freshly ground black pepper
1 bay leaf
Kosher salt
1 can fire-roasted diced tomatoes
4 cup low-sodium chicken broth
1 lb. medium shrimp, peeled and deveined
3 green onions, sliced
Instructions
- Melt butter, then add flour in a large, deep skillet over medium-low heat.
- Cook, stirring constantly, until dark caramel colored for about 10 minutes.
- Add onions, peppers, and celery, and stir until softened for about 5 minutes more.
- Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.
- Place in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally for about 1 hour.
- Add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
- Serve on top of white rice.