$12 Chicken & Sausage Gumbo
This easy, affordable $12 Chicken & Sausage Gumbo recipe is the perfect way to enjoy this Cajun classic on a budget. Easy shortcuts like a microwave roux recipe, frozen Holy Trinity and sliced okra, and a good Cajun seasoning help you make a delicious, full-flavored gumbo for a crowd without forking out for expensive meats or shrimp.
What Makes This Recipe So Good
- The full-bodied, complex flavor of this chicken and sausage gumbo ticks all the boxes: green bell peppers, onions, celery, okra, andouille sausage and Cajun seasoning all go into the pot for that classic Southern flavor – on a budget!
- An easy microwave roux recipe makes this gumbo foolproof – especially if you’ve never made one before!
- As you’re not using shrimp in this recipe, this chicken gumbo re-heats really well so is perfect if you want leftovers. For $12 you get 6-8 portions of gumbo.
Chef’s Tips
- Leftovers should be kept in the refrigerator for up to 3 days and should be gently re-heated on the stovetop, rather in the microwave for the gumbo to keep the best texture. Depending on how much frozen okra you used, and if you thickened it with cornstarch, you might want to add a splash of water to each portion to thin it out to your desired consistency.
- Don’t be tempted to skimp on building the roux to a nice dark color as if you only take it to a pale color you won’t get as much flavor in your gumbo.
- Make it gluten free by following this gluten free roux recipe, and by making sure that your andouille sausage is also gluten free.
More Budget Dinner Recipes You’ll Love
- Baked Smothered Turkey Wings Recipe
- Spicy Chicken Chipotle Pasta (Cheesecake Factory Copycat)
- Stuffed Shells Recipe with Ground Beef
- Ground Beef with Eggs Recipe
- Creamy Hamburger Potato Soup Recipe with Ground Beef
- How To Make Vegan Rasta Pasta
Chicken & Sausage Stovetop Gumbo
This budget-friendly Chicken and Sausage Gumbo recipe is packed with all those classic Cajun flavors and is perfect for feeding a crowd – Big Easy style!
Microwave Roux
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 2 tablespoons)
Gumbo
- 1–1 ½ pounds chicken thighs (cut to bite-size)
- 10 ounches andouille sausage (sliced into rounds)
- 10–12 ounce bag frozen Cajun trinity (onion, celery, bell pepper)
- 1 teaspoon minced garlic
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt (to taste)
- 1 bay leaf
- 4 cups chicken broth (made from bouillon mixed with water)
- 1-2 cups frozen sliced okra
- 1 tablespoon cornstarch (plus 2 tablespoons water – optional, for thickening)
For Serving
- Cooked white rice
- Sliced green onions (optional)
To make the microwave roux, whisk the flour and oil in a large microwave-safe bowl until completely smooth. Microwave 5 minutes, carefully remove and stir. Microwave 2 more minutes, stir again. Then microwave in 1-minute intervals, stirring between each, until deep caramel-brown (about 8–10 minutes total). Set aside, it will continue darkening.
To brown the meats, heat 1 tablespoon oil in a large heavy pot or Dutch oven over medium-high heat. Season chicken lightly with salt and pepper. Add chicken and sausage and brown 3–5 minutes (does not need to cook through). Transfer meats to a plate.
Reduce the heat to medium. Add frozen trinity directly to the same pot and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
- Slowly whisk in the roux, stirring constantly until fully incorporated.
Add the broth made from the bouillon, Cajun seasoning, garlic powder, pepper, bay leaf, and okra. Return chicken and sausage to the pot. Bring to a simmer, then reduce to low. Simmer 35–45 minutes, stirring occasionally.
If you want to make your gumbo thicker, whisk the cornstarch with cold water and stir into the pot. Simmer 3–5 minutes until thickened.
Serve with hot white rice and finish with green onions, if using.
Leftovers: Leftover gumbo should be kept in the refrigerator for up to 3 days and should be gently re-heated on the stovetop, rather in the microwave for the gumbo to keep the best texture. Depending on how much frozen okra you used, and if you thickened it with cornstarch, you might want to add a splash of water to each portion to thin it out to your desired consistency.
Build that roux: Don’t be tempted to skimp on building the roux to a nice dark color as if you only take it to a pale color you won’t get as much flavor in your gumbo.
Make it gluten free: Follow this gluten free roux recipe, and by making sure that your andouille sausage is also gluten free.
