Gumbo!!! Minus celery because I'm allergic :)

Name: Gumbo!!! Minus celery because I'm allergic :)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup of Roux (= parts flour & oil cooked over medium heat until dark brown STIR CONSTANTLY!!!) make extra and keep it in the fridge! +/- 3/4 cup depending on how thick you want it.; 1 lb of sausage (Cajun or other) cut into bite size pieces; 1 lb of pork or chicken cut into bite size pieces; 1 Cajun seasoning to taste; 1 tablespoon garlic powder (+/-); 1 large onion cut into bite sized pieces or smaller; 2 green bell peppers cut into bite sized pieces; 1/2 gallon chicken broth or water; 3 cup rice (white or brown) prepared. (=6 cups cooked); 1 *optional* serve with saltine crackers

Servings: persons

3/4 cup of Roux (= parts flour & oil cooked over medium heat until dark brown STIR CONSTANTLY!!!) make extra and keep it in the fridge! +/- 3/4 cup depending on how thick you want it.
1 lb of sausage (Cajun or other) cut into bite size pieces
1 lb of pork or chicken cut into bite size pieces
1 Cajun seasoning to taste
1 tablespoon garlic powder (+/-)
1 large onion cut into bite sized pieces or smaller
2 green bell peppers cut into bite sized pieces
1/2 gallon chicken broth or water
3 cup rice (white or brown) prepared. (=6 cups cooked)
1 *optional* serve with saltine crackers

1
Roux should be DARK!
2
STIR STIR STIR!!
3
!
4
*over medium high heat.
5
* Add pork or chicken and sausage to large heated pot.
6
Season with Cajun seasoning and garlic cook until it is slightly browned.
7
When meat is browned, add onion and bell pepper.
8
Stir pot to mix ingredients, cook approximately 10 minutes to cook onion and bell pepper.
9
Add Roux and stir
10
After roux is incorporated add liquid (chicken broth /water) making sure other ingredients are covered.
11
Turn heat down to medium low and simmer for 2+ hours adding water if it gets too dry.
12
Stir occasionally...it shouldn't stick to the pot unless the heat is too high.
13
TASTE TEST!!
14
Does it need salt?
15
Add some!
16
More garlic?
17
Add some!
18
This is YOUR Gumbo add whatever you think it needs
19
Prepare rice according to package directions.
20
Place 1 cup rice in a bowl cover with gumbo to serve.

738

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup of Roux (= parts flour & oil cooked over medium heat until dark brown STIR CONSTANTLY!!!) make extra and keep it in the fridge! +/- 3/4 cup depending on how thick you want it., 1 lb of sausage (Cajun or other) cut into bite size pieces, 1 lb of pork or chicken cut into bite size pieces, 1 Cajun seasoning to taste, and more.

Yes, Gumbo!!! Minus celery because I'm allergic :) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!