There’s nothing quite like a bowl of gumbo to warm you from the inside out. This version is loaded with tender white meat chicken, savory uncured pork sausage, succulent shrimp and okra, all simmered in a rich tomato broth with rice. It’s a taste of New Orleans that comes together in no time.
Perfect for a busy weeknight, this gumbo delivers big flavor with minimal effort. Just heat and serve for a satisfying meal that will transport your taste buds straight to the bayou.
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Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the gumbo frozen or refrigerated until ready to heat.
- For stovetop: Bring a pot of water to a boil. Place the sealed bag in the pot and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut one corner with scissors and pour into a serving bowl.
- For microwave: Cut one corner of the bag and pour the gumbo into a microwave-safe container. Do not microwave in the bag. Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high for 5-6 minutes, stirring halfway through. Caution: container and soup will be very hot.
Recipe Tips
For best results, use the stovetop method to ensure even heating.
Stir the gumbo well before serving to distribute the ingredients evenly.
Serve with crusty bread or over additional rice for a heartier meal.
FAQ
Can I add extra protein to this gumbo?
Absolutely! Feel free to add cooked chicken, sausage or shrimp to make it even heartier.
How should I store leftovers?
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Is this gumbo gluten-free?
This recipe contains wheat, so it is not gluten-free. Check the ingredient label for specific allergen information.
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