30-Minute Gumbo has lots of flavor from a dark roux, andouille sausage, and chicken. It’s a one pot meal with the taste of New Orleans and it’s so quick and easy to make. It’s perfect for a weeknight dinner and , of course, Mardi Gras.
There are a few steps that need to be done in advance to make this 30-Minute Gumbo, but they can be done up to 3 months in advance and they will yield multiple pots of gumbo.
- Premake a dry roux in the oven that can be stored at room temperature for up to 3 months. You’ll have enough to make this recipe 4 times.
- Chop up the ingredients for your Holy Trinity (onion, celery, and green pepper) and freeze them.
The flavor of gumbo comes from the roux and in order to make a richly flavored gumbo, you need to cook the roux until dark, and that is very time-consuming. It can easily take 30 to 40 minutes just to make a dark roux.
But there’s a way around that. An easy oven-baked roux. I had never tried one until I saw this recipe in Louisiana Cookin Magazine. They always have lots of great recipes.
To make it, flour is baked in the oven until the color of ground cinnamon. You do need to stir it often to make sure it doesn’t burn around the edges.
Before adding it to the gumbo, you whisk it together with 1 cup of chicken broth. The flavor will be exactly the same as it would be if you stood over the stove stirring for 40 minutes.
Another benefit of this 30-Minute Gumbo is there is very little fat used (no oil and only 2 tablespoons of butter). Typically you use equal parts of flour and vegetable oil or butter.
Give this quick and easy 30-Minute Gumbo recipe a try and you’ll see why it is a real winner.
More Gumbo Recipes
- 4 1/2 cups all-purpose flour
- 4 cup chopped yellow onion
- 2 cups chopped celery
- 2 cups chopped bell pepper
- 2 tablespoons salted butter, divided
- 1 (12 or 14-ounce) package Andouille sausage, cut into slices
- 1 1/2 cups frozen Holy Trinity mixture thawed and drained
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups low sodium chicken broth, divided
- 1 cup dry roux, sifted
- 3 cups shredded rotisserie chicken
- salt and pepper to taste
- 1 1/2 teaspoons file powder
- cooked long grain rice
- sliced green onions for garnish
- Bake the Roux. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Spread the flour out on the pan. Bake, raking the edges in and pushing the center to the outsides every 10 minutes. Keep doing this until it gets the color of ground cinnamon. This will take about 1 hour 10 minutes to 1 1/2 hours. Cool completely and store in an airtight container in a cool, dark place for up to 3 months.
- Make the Holy Trinity. Spread onion, celery, and bell peppers out on 2 baking sheets lined with parchment paper. Freeze for 2 hours. Transfer to freezer bags. Store in freezer until needed. Thaw required amount for 2 hours in a strainer before using.
- Melt 1 tablespoon butter over medium-high heat in a large Dutch oven. Add andouille and cook, stirring often until browned, about 4 minutes. Remove sausage with a slotted spoon and set aside.
- Add remaining butter and cook Holy Trinity until softened, about 5 minutes.
- Add garlic, Cajun seasoning, thyme, and bay leaf and cook 1 minute.
- Stir in 2 cups of chicken broth and use a wooden spoon to scrape any brown bits off the bottom.
- In a large bowl, whisk together dry roux and remaining 2 cups of chicken broth until completely smooth. Add to Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes. Add chicken for the last 5 minutes.
- Season to taste with salt and pepper and stir in file powder. Serve with rice and green onions.
Recipe Source: adapted from Louisiana Cookin
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