Gumbo (spicy) Recipe

Inspired by Nexus Brewery & Restaurant

Time1h 10m

Serves6

A flavorful blend of tender chicken, Nexus andouille sausage, okra & fresh veggies, all simmered in rich roux. Topped with pico de gallo, green onions & Cajun spice for that perfect kick.

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.

Main Ingredients

1 pound chicken thighs, boneless and skinless

8 oz Nexus andouille sausage, sliced

1 cup okra, sliced

1 cup Green bell pepper, diced

1 cup Celery, diced

1 cup Onion, diced

4 cloves Garlic, minced

14 1/2 oz canned diced tomatoes with green chilies

4 cups Chicken broth

1 tablespoon olive oil

1 cup 00 bread flour

to taste Cajun spice mix

1 bunch Green onions, sliced

to taste Pico de gallo

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Roux

In a large pot or Dutch oven, heat the olive oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a deep brown color (about 15-20 minutes). This is your roux.

Cook the Vegetables

Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for about 5-7 minutes until the vegetables are softened.

Add Meats and Okra

Stir in the sliced andouille sausage and chicken thighs. Cook for another 5 minutes. Then add the sliced okra.

Combine with Broth and Tomatoes

Pour in the chicken broth and add the canned diced tomatoes. Stir well to combine.

Season the Gumbo

Add Cajun spice mix, salt, and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30-40 minutes.

Serve

Ladle the gumbo into bowls and top with pico de gallo and sliced green onions before serving.