This easy Gumbo recipe is made with andouille sausage, chicken, the Cajun holy trinity, and a dark roux. It’s fail-proof, flavor-packed, and delicious!
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There are SO many ways to make a soul-warming, homemade Gumbo, but this recipe is the one I always make for my family. I use andouille sausage, chicken thighs, and the Cajun holy trinity of vegetables (onion, celery, and bell pepper) to build layers of deep flavor. It’s comforting and, best of all, budget-friendly! But the real heart of any good gumbo? The roux. It needs to be brown, like the color of dark milk chocolate, and just right…rush it, and you lose that signature flavor. Burn it, and you’ll have to start over. But don’t worry! I’ll walk you through exactly how to make the perfect roux every single time.
Easy Gumbo Recipe
Gumbo is a seriously flavor-packed stew that originated in Louisiana and brings together all the different cultures and culinary influences of the region. I love making it when I want something rich, hearty, and made for sharing. And while there are many variations of this recipe out there, this easy and budget-friendly version is my go-to. I skip the okra and filé powder (ground sassafras leaves) to keep things simple and to my taste, but feel free to toss in some okra at the end if you’d like.
Gumbo Recipe
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