Jul 14 2026
Restaurants›Brasserie Byronz›Gumbo Recipe

Gumbo Recipe

Inspired by Brasserie Byronz
Time1h 10m
Serves4

chicken & andouille sausage, jasmine rice

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Ingredients

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Main Ingredients

Vegetables and Aromatics

Spices and Broth

Oils and Other

Method

Preparation

  1. 1

    Prepare the Ingredients

    Dice the onion, green bell pepper, and celery. Mince the garlic. Cut the chicken thighs into bite-sized pieces and slice the andouille sausage.

  2. 2

    Cook the Rice

    In a medium saucepan, bring 2 cups of water to a boil. Add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Set aside.

Cooking the Gumbo

  1. 3

    Sauté the Vegetables

    In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery, and sauté for about 5 minutes until they begin to soften.

  2. 4

    Add Garlic and Seasoning

    Stir in the minced garlic and Cajun seasoning, cooking for an additional 1-2 minutes until fragrant.

  3. 5

    Cook the Chicken and Sausage

    Add the chicken pieces and sliced andouille sausage to the pot. Cook until the chicken is browned and cooked through, approximately 5-7 minutes.

  4. 6

    Add Broth and Simmer

    Pour in the chicken broth and add bay leaves. Bring to a boil, then reduce to a simmer. Allow it to cook for about 30-40 minutes, stirring occasionally.

  5. 7

    Season and Serve

    Remove the bay leaves. Taste and season with salt and black pepper as needed. Serve the gumbo over jasmine rice, garnished with chopped parsley and green onions.

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