30-Minute Gumbo
Yields: 4-6 servings
  • 1 tablespoon unsalted butter
  • ½ pound andouille sausage, cut into ⅓-inch-thick slices
  • 1½ cups frozen trinity mix, thawed and drained (recipe precedes)
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon minced garlic
  • 1 tablespoon Cajun seasoning*
  • 1 bay leaf
  • 4 cups low-sodium chicken broth, divided
  • 1 cup dry roux, sifted (recipe precedes)
  • 3 cups shredded rotisserie chicken
  • Kosher salt and ground black pepper, to taste
  • 1½ teaspoons filé powder
  • Frozen long-grain rice, reheated (recipe precedes)
  • Garnish: chopped fresh parsley
  1. In a large Dutch oven, heat butter over medium-high heat. Add andouille; cook, stirring frequently, until browned, 4 to 5 minutes. (Reduce heat as necessary to prevent overbrowning.) Remove andouille using a slotted spoon, and transfer to a bowl.
  2. Add trinity to Dutch oven; cook, stirring frequently, until vegetables are softened, about 4 minutes. (Reduce heat as necessary to prevent overbrowning.) Add thyme, garlic, Cajun seasoning, and bay leaf; sauté, stirring frequently, until fragrant, 30 seconds to 1 minute. Stir in 2 cups broth, scraping browned bits from bottom of pot with a wooden spoon.
  3. In a large bowl, whisk together dry roux and remaining 2 cups broth. Add roux mixture to pot with andouille; bring to a boil. Reduce heat to medium-low; simmer for 20 minutes, adding chicken during last 5 minutes of cooking time. Discard bay leaf. Season to taste with salt and pepper. Stir in filé powder. Serve immediately with rice. Garnish with parsley, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/30-minute-gumbo/