One-Pan Gumbo

With the sausage of Chicken and Andouille, this simple gumbo with a pan is a winner when you want a great flavor for a big crowd. And it only takes 2 hours!

Gumbo with easy cream

Gumbo is the heart and soul of the Louisiana cuisine. Ans while this gumbo with a pan is not exactly traditional, it still has a lot of charm. This rich and comforting dish is full of bold flavors, hot spices and a warm mix of meat and vegetables. But the traditional gumbo takes time, efforts and a lot of agitation. This is where this simple gumbo comes into play with a pan.

This dish was actually a creation of taste test, because he loves gumbo. However, he doesn’t like how long it takes normally. This version offers the same deep, smoky and salty flavors of a classic but simplified gumbo for a pot. This “cheating” gumbo is perfect for weekdays or a random meeting on the weekend.

Whether you are hosting a relaxed dinner with friends, brames an abundant meal after a long day or simply looking for a way to bring a small talent of New Orleans to your table, this gumbo will not disappoint you. With tender chicken thighs, spiced sausage Andouille and a deeply tasty broth, this dish is a real pleasure for the crowd. If you are ready to save some time on the road to savor this simple gumbo on a pan, we start.

What is the gumbo?

The traditional gumbo is made with a dark roux, the “Holy Trinity” vegetables (onion, celery and pepper) and a mix of proteins such as chicken, sausage and seafood. It is a love job and often requires more passages and a lot of patience.

Now, the gumbo with a Pan di Todd is an aerodynamic version that keeps the heart of the dish intact while reducing the work. Instead of multiple pots and a cooking process throughout the day, everything happens in a single pot, making cleaning a kids game. The result is a rich and salty gumbo that does not skimp on the flavor but makes dinner on the table without drying.

Ingredients for this recipe

This easy gumbo recipe requires simple and healthy ingredients that highlight the Louisiana flavors. Here’s what you will need:

Chicken legs. The boned and skinless thighs add wealth and remain tender after a long and simmer.
Andouille sausage. A smoky and spicy sausage that infuses the dish with a deep flavor of Cajun.
Avocado oil. A high heat kitchen oil to brown the meat and build flavor.
Vegetables. The Holy Trinity of onion, celery and green pepper forms the spine of the gumbo flavor.
Garlic. Because every large dish needs some garlic.
Creolo space. A bold mixture of spices that gives this gumbo its signature kick. The Cajun dressing also works, if you want a little more spices.
Chicken broth. The base of the gumbo, providing depth and wealth.
Butter and flour. These two ingredients create a Roux, which thickens the gumbo and adds a deep and toasted flavor.

Optional additions

Once again, this is not a traditional gumbo recipe to begin with, so don’t be afraid to be creative. Here are some optional ingredients, if you want to mix things:

Shrimp. For a touch of fish, she launches shrimp during the last minutes of cooking.
Okra. If you love a traditional touch, fresh or frozen ocher adds great consistency.
Fillet powder. This is a classic gumbo thumbs based on Sassafras leaves, which adds a slightly earthy flavor.

A wooden spoon that mixes chicken, sausage and vegetables in a pot.

How to make a gumbo to a pan

The beauty of this dish is that everything is combined in a single pot. Here’s how to do it:

Preheat the pot. He begins by heating the avocado oil in a large pot or in the Dutch oven over medium-high heat. This guarantees that your chicken and sausage have a nice scald, blocking all that delicious flavor.
Brown the chicken and sausage. Season the chicken with salt and pepper, then add them to the pot together with the Andouille sausage. Cook for about 5-7 minutes per side until a light crust develop. Then, remove them from the pot and set aside to rest.
Sudes the vegetables and spices. Add the onion, celery and chilli pepper. This trio is essential for that classic gumbo taste. Season everything with the Creolo (or Cajun dressing) dressing and add butter to help vegetables soften and develop flavor. Let them cook for about 3-4 minutes.
Make the roux. Sprinkle with flour and mix continuously. This step is crucial: the roux is what inspections the gumbo and gives it that wealth of signature. Continue to mix until the mixture becomes a light brown color.
Add the garlic and liquid. Mix the chopped garlic and cook for another 1-2 minutes until it is fragrant. Then, slowly pour the chicken broth, scraping any golden pieces from the bottom of the pot.
Clear the gumbo. Returns the chicken and sausage in the pot, cover it with a lid and leave to cook on a low heat for 75-90 minutes. This allows flavors to merge while guaranteeing that the chicken becomes tender. If you are adding shrimp, throw them at this point.
Brabbare the chicken and serve. Once the chicken is completely cooked, remove it from the pot, destroy it and return it to the gumbo. Remove everything, then serve your gumbo on steam white rice.

A cast iron pot filled with a chicken stew.

What to serve with Gumbo

Gumbo is a complete meal alone, but some sides can bring it to the next level. You cannot make a mistake with a ball of white rice steam to help sop to everyone the salty broth. We love to serve our gumbo just on a bed of rice. If you are looking for a side to give you a killer handful from one-two, we love a little bitter corn bread to immerse. I also have an excellent recipe for potato salad if you want a creamy contrast with your gumbo.

Tips for the best Gumbo with a cream

If you follow the recipe card below, you will have a delicious gumbo that your family will love. I want to help you do something that you will enjoy you several times, so I have launched some bonus tips:

Let it rest. Gumbo has an even better flavor the next day when the flavors deepen, so don’t be afraid to do it in advance.
Use a heavy bottom pot. A Dutch oven works better to retain the heat and cook the gumbo evenly.
Don’t hurry the roux. Leaving the flour correctly cooking is the key to insperating the gumbo and adding flavor.
Regulates the heat. If you want more spices, add a pinch of cayenna pepper together with the Creolo dressing.

A wooden ladle with a ball of gumbo in hand over a pan.

Memorizing and heating the leftovers

One of Gumbo’s best things is that he has a flavor even better the next day. Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days or freeze for a maximum of 3 months. Gently be on the grill or on your medium-low fire. You can add a splash of chicken broth if you need to loosen things.

Simple gumbo recipe

Try this simple gumbo with a cream, Then let me know how it ended. Consider the recipe, leave a comment and share your Gumbo creations with me Instagram AND Facebook. Remember to tag @Heygrillhey So we can all inspire to do something delicious to feed the people we love.

Preheat the pot. Heat the avocado oil or kitchen oil in a large pot over medium-high heat on the hob.
Brown the chicken and sausage. Season the chicken legs with salt and pepper, then put in the pot together with the sausage (cut a prejudice). Cook the chicken on both sides for 5-7 minutes or until a light crust develop. Then remove the chicken and sausage from the pot to rest on a cutting board.

2 pounds of leather -free chicken thighs, 1 pound of Andouille sausage, 1 tablespoon of avocado oil
Sudes the vegetables and the dressing. Add the green pepper to the sliced and the yellow onion and the diced celery. Season everything with 3-4 tablespoons of Creolo seasoning. If you want extra heat, add ½ teaspoon of Cayenne. Add the butter and let everything cook for 3-4 minutes or until the vegetables soften.

1 green pepper, 1 yellow onion, 3-4 tablespoons of Creolo seasoning, 4 tablespoons of butter
Make the roux. Add the flour, then mix until there are tufts and the mixture starts to brown.

4 tablespoons of flour for all uses
Add the garlic. Add the chopped garlic in the pot, then cook for 1-2 minutes or until fragrant.

1 cloves of garlic
Add the liquid, chicken and sausage. Pour the chicken broth, then return the chicken and sausage thighs to the pot. Put the lid on the pot and continue to cook. If you are adding shrimp to your gumbo, do it now. Cook the gumbo for another 75-90 minutes or until the chicken reaches an internal temperature of 175 degrees F in the thicker part of the meat.

6 cups of chicken broth
Shred, serve and have fun! Once the chicken is cooked completely, remove it on a cutting board and shreds. He reports the chicken shredded in the pot, serve the gumbo with a ball of rice and have fun!

Nutritional information is calculated automatically, so they should only be used as approximation.