Gumbo LaLa - Smaller Batch
Discover how to make the perfect gumbo with our step-by-step guide. Packed with bold flavors, hearty ingredients, and traditional Cajun spices, this one-pot meal is perfect for any occasion.
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Ingredients
Roux (choose one)
Option 1:
- 1 cup all-purpose flour
- ¾ cup vegetable oil
Option 2:
- ½ jar pre-made roux
Holy Trinity + Flavor Base
- 1 yellow onion diced
- 1 bunch green onions sliced (white & green parts)
- 1 green bell pepper diced
- 4 celery stalks diced
- 3 garlic cloves minced
- ¼ cup tomato paste from a 6-oz can
Meats
- 1 lb hot sausage sliced
- 1 lb andouille sausage sliced
- 6 chicken thighs or 4 chicken breasts cubed
Liquids
- 2 32-oz cartons chicken stock
- 1 Tbsp Better Than Bouillon Roasted Chicken
Seasonings
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 2 –3 Tbsp Creole Trinity & Herb seasoning to taste
- 2 –3 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 2 bay leaves
Instructions
Make the Roux (if homemade)
- In a heavy-bottom pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until the roux reaches a deep peanut-butter to chocolate color (15–25 minutes).
- If using jar roux, add it directly to the pot and warm through.
Build the Flavor
- Stir in onion, bell pepper, celery, and green onions. Cook 5–7 minutes until softened.
- Add garlic and tomato paste; cook 1–2 minutes until fragrant.
Brown the Meats
- Add hot sausage and andouille; cook 3–4 minutes to release flavor.
- Stir in chicken and lightly brown.
Create the Gumbo
- Slowly pour in chicken stock, stirring well to keep it smooth.
- Add Better Than Bouillon, garlic powder, onion powder, Creole seasoning, thyme, rosemary, and bay leaves.
Simmer
- Bring to a gentle boil, then reduce to low and simmer uncovered for 4-5 hours, stirring occasionally. (Time is your friend to build flavor)
Finish & Serve
- Taste and adjust seasoning. Remove herb stems and bay leaves.
- Serve hot over rice or enjoy just as is.
