easy gumbo recipe

This quick and easy 30 Minute Chicken & Sausage Gumbo Recipe for Princess Tiana is sure to please your whole family. An easy one pot meal designed to help your kids explore the flavors of New Orleans and "Eat Like A Princess!"

30 Minute Chicken and Sausage Gumbo 

oz precooked andouille sausage

flour

tbsp butter

TBSP oil

green pepper, chopped

celery stalks, chopped

garlic cloves,

salt/pepper to taste (about 1/2 tsp each)

onion,

tbsp creole spice

diced tom

broth

rotisserie chicken

brown rice

TBSP fresh chopped parsley

Heat a large skillet over medium heat.

Place the 2 TBSP of oil into the pan...

Place the 2 TBSP of oil into the pan and allow to warm.

Add the sliced sausages to the pan, and...

Add the sliced sausages to the pan, and cook the sausage until browned, stirring occasionally, about 4 minutes, and then remove to a plate. Keep warm.

Add the butter to the skillet and allow to...

Add the butter to the skillet and allow to melt.

Add the onions, celery, and green pepper to...

Add the onions, celery, and green pepper to the skillet and cook, stirring occasionally, for 10 minutes.

Add in the minced garlic and allow it...

Add in the minced garlic and allow it to cook until fragrant, about 30 seconds.

Stir in the flour.

Add in the can of tomatoes, the cajun...

Add in the can of tomatoes, the cajun seasoning, and mix well to combine.

Slowly add in the chicken broth, about a...

Slowly add in the chicken broth, about a 1/4 cup at a time, stirring to combine well before each new addition.

Allow to simmer for 5 minutes, stirring occasionally.

Add in the shredded rotisserie chicken,the sliced sausage,...

Add in the shredded rotisserie chicken,the sliced sausage, stirring to mix well, and allow to warm through, about 5 minutes.

Top with fresh chopped parley and rice and...

Top with fresh chopped parley and rice and enjoy!

Instant Pot Gumbo is a quick recipe to prepare and it&#039;s loaded with shrimp and andouille sausage. It&#039;s seasoned with zesty Creole seasoning. Serve over rice or cauliflower rice.

Instant Pot Gumbo

Tablespoons olive oil oil

andouille sausage (Note 1)

unsalted butter

Tablespoons all-purpose flour

green bell pepper, seeded and diced

celery,

garlic,

chicken stock (Note 4)

tomatoes

Tablespoons Creole Seasoning

Worcestershire Sauce

hot sauce

okra, sliced (Note 3)

large shrimp, deveined and peeled (Note 2)

Turn the Instant Pot to saute.

Add the olive oil to the pot. Stir in the andouille sausage, stirring occasionally to brown sausage, about 5 minutes. Remove sausage, set aside.

To make the roux, to the pot, add butter and let it melt. Whisk in the flour and stir continuously until the roux is thick and brown in color, about 10-15 minutes. Be sure to stir continually so the roux doesn&#039;t burn. See Note 5

Add in the bell pepper, celery, onion, and garlic, saute 2-3 minutes until veggies soften.

Keep the Instant Pot on the saute function. Stir in the chicken stock and be sure to scrape up any brown spots on the bottom of the pot. (This helps prevent the burn function)

Stir in the crushed tomatoes, Creole seasoning, Worcestershire Sauce, hot sauce, and okra.

Place lid on the Instant Pot, lock it, and close the vent.

Cook on manual, high heat for 10 minutes.

Once cooking complete, perform a fast release. Open the lid.

Press saute and add the shrimp to the gumbo. Saute for 5 minutes, shrimp will be cooked and opaque in color.

Serve over rice and garnish with fresh chopped parsley.

This healthy version of Creole-style Shrimp and Sausage Gumbo has all the flavor but way less fat than the traditional version. You'll just need to make your dry roux ahead of time. 

Shrimp and Sausage Gumbo Recipe with Dry Roux

(about 120 grams) Dry Roux (recipe below)

(355 grams) Andouille Sausage (I used Chicken Andouille)

Celery (about 3 stalks)

Green Pepper (1 medium)

Salt

tsp Pepper

tsp Smoked Paprika

tsp Garlic Powder

tsp Onion Powder

tsp Oregano

tsp Thyme

tsp Cayenne Pepper

can Diced Tomatoes

(about 1.5L) cups Seafood or shrimp stock (or Chicken

Bay leaves

Tbsp Gumbo File

Preheat oven to 350F. Line a sheet pan with parchment, if desired. Keeping 2 inches (5cm) from the edges, distribute 3 cups All-Purpose Flour. Place the pan in the preheated oven, and using a bench scraper or knife, break up the flour, as it becomes compacted in the dry oven, every 30 minutes and stir around. Maintain the two-inch margin to prevent burning.

Between 1 1/2 and 2 1/2 hours, the flour will be the the color of a light caramel, or possibly beach sand, kind of a medium tan. Remove and cool

Sift 1 cup of the dry roux into a bowl to use for the gumbo, and reserve the rest for other purposes.

Make the Dry Roux:

Prepare the ingredients: Slice the sausage, chop the vegetables, mix together the Smoked Paprika, garlic powder, onion powder, oregano, thyme and cayenne pepper.

Over medium heat, place a large, heavy pot, such as an enameled castiron soup pot. Pour 1 Tbsp Cooking oil, followed by the sliced andouille. Stir the andouille as it browns to be sure both sides are browned. Remove the slices to a plate.

Into the pot, pour the other tablespoon of oil, and place the chopped onion, celery and green pepper. Saute for about 2 minutes, then add salt and pepper, HALF the spice mix, and the dry roux. Stir the roux into the vegetable mix until it is evenly distributed.

Pour in the canned tomatoes, and 2 cups (480ml) of the stock. Stir (or you may need to whisk a bit), until the liquid works into the roux and it thickens. Follow with half the remaining stock, working it into distribute, then the other half of remaining stock. Add the two bay leaves.

Simmer gumbo 45 minutes. Taste after about 15 minutes and add additional spice mix, if desired. Add the shrimp and Gumbo File. Continue to simmer until shrimp are fully cooked, about 3 minutes.

Make the Gumbo:

Hi Laura, I've made my share of roux and using all sorts of fat (goose fat was my favorite), but times and diets change so this is a great idea.  I've made dry roux for making gravies and such, but never thought of making gumbo with it.  
I had to laugh, as I too didn't know you could buy dry roux.  Here in Sweden it's called redning and few Swedish kitchen are without it.  I'll be trying your gumbo, but mine will have to have some okra in it...

Looks delicious Laura. Lynne and I are huge seafood fans so this would go down well in our house. Also I haven't made a Gumbo in ages and I love your healthier version! Thanks!

Ah, I see that we are both channeling the gumbo vibes lately!  I remember seeing dry roux on store shelves back when I lived in Louisiana, but I haven't seen it since.  I had no idea you could make your own version!  What a cool concept!  You know how much I love my Cajun/Creole food, so you know I need to try making my own dry roux now.  Roux can be a real pain to make with all that stirring...and, yes, the calories, too.  This gumbo sounds quite tasty, Laura!

Looks sooo hearty and delicious, Laura. I've never done a dry roux! I've got to give it a try. I love the sausage and shrimp combo!

I've never had Gumbo, but it looks utterly delicious and comforting! Now, I'm not against butter (one of my favourite ingredients), flour, and Roux. But if there's a possibility to make a healthy version without having to sacrifice the flavour profile, I'm in! Needless to say, the combination of shrimp and sausage is lovely.

Never heard of baking the roux -- so thanks for sharing! My hubby and I love gumbo, and now I'm craving it! Such a hearty and delicious meal :)

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Top 3 easy gumbo recipe recipes from across the web

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Instant Pot Gumbo

Shrimp and Sausage Gumbo Recipe wit...

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