Gumbo Recipe
Chicken & sausage stew served over rice, with cornbread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gumbo Base
Rice
Cornbread
Method
Gumbo Preparation
- 1
- 2
Add Sausage and Chicken
Stir in the minced garlic, sliced Andouille sausage, and cubed chicken thighs. Cook until the chicken is browned on all sides, about 5-7 minutes.
- 3
Incorporate Tomatoes and Broth
Add the canned diced tomatoes (with juices), chicken broth, bay leaves, dried thyme, Cajun seasoning, salt, and black pepper. Stir well to combine.
- 4
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30-40 minutes, stirring occasionally.
- 5
Finish and Garnish
Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with sliced green onions and chopped parsley.
Rice Preparation
- 6
Cook Rice
In a medium saucepan, combine the long-grain white rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
Cornbread Preparation
- 7
Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
- 8
- 9
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased 8-inch square baking dish. Bake at 400°F (200°C) for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
