Kitchen notes · a little help before you start
Our Favorite Gumbo Recipe
Our Favorite Gumbo Recipe brings together chicken thighs, smoked andouille sausage, and onion. Look through the first cooking step and have its ingredients ready before you begin. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 105 min
- Total
- 120 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups & stews
A few quick notes
1. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
2. Have the sauce liquid measured
Measure the liquid before starting this sauce step. That makes it easier to follow the stirring or whisking sequence while the flour mixture is in the pan.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: Add chicken and sausage to the pot and cook until you get a deep crust.
Smoked andouille sausage
Look at how this ingredient comes into the method: Add chicken and sausage to the pot and cook until you get a deep crust.
Onion
Look at how this ingredient comes into the method: Once the roux reaches the desired color, add onion, celery, and bell peppers.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Our Favorite Gumbo Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Remove bay leaves and serve over rice with remaining parsley. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: In a large pot, heat 2 tablespoons of oil over medium-high heat.
Which little step is worth remembering?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
What check should I look for as it cooks?
Keep this part of the method in view: Cook over medium-low heat, while whisking, until brown in color with a nutty fragrance.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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