Chicken Gumbo

// Chicken Gumbo

Prep Time

5 mins

Cook Time

9-10 mins

Free Time

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Nothing says Cajun cuisine like Gumbo! The secret is in the roux; A good gumbo uses a dark roux which adds deep flavor and intense color. On the stovetop, this process can take up to 45 minutes of constant stirring to get it right. Here’s our secret: You can make perfect roux in less than 5 minutes using the microwave — no stirring required. Add the remaining gumbo ingredients to the Anyday, cover with the lid, and cook in the microwave. Easy weeknight gumbo is ready in the same time it takes to build a traditional roux on the stovetop!

Anyday dishes are built for cooking from scratch in the microwave, freeing up time.

Cajun, One Dish Meals, Chicken, chicken thighs, Deep Dish, Gumbo, Louisiana, meal prep, Okra, Extra Large Dish, Roux, soup, spicy One Dish Meals

What You’ll Need

What You’ll Need

The Medium Deep Dish

The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.

The Anyhand Mitts

Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Try Anyday

Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.


To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 700w



The Medium Deep Dish


  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • ¼ cup (30g) small diced onion
  • ¼ cup (30g) small diced celery
  • 1 garlic clove, finely chopped
  • 1 boneless chicken thigh (about 85g), cut into bite-sized pieces
  • 1 (85g) andouille sausage, sliced
  • ½ cup (120ml) chicken stock
  • ¼ bay leaf
  • ½ cup (75g) okra, fresh or frozen
  • 1 pinch cayenne pepper
  • ¼ teaspoon kosher salt
  • teaspoon file powder, optional (see note)
  • Steamed white rice, for serving
  • 1 green onion, sliced


  1. Add the oil and flour into the Anyday and stir to combine. Cover with lid (knob lifted) and cook for 5-6 minutes or until the flour has turned dark brown on most of its surface area. It may smell toasty or almost burnt, but this means the roux is cooking appropriately. Note: Don’t stir until the cooking time is over or it will result in an undercooked roux. If the roux starts to smoke and tuns black, it has burned, start again
  2. When the flour mixture is dark brown, stir until the flour is fully dissolved and the mixture becomes smooth.
  3. Add the remaining ingredients, except the file powder, and mix until fully incorporated. Cover with the lid and cook in the microwave for 4-5 minutes, or until the liquid has thickened and the chicken and sausage are cooked through.
  4. Add the file powder and stir. Serve hot with steamed rice and sliced green onions, if desired.

Serving suggestions & tips

  • Serve with Corn Spoonbread! The rich, sweet corn pairs well with the deep flavors of gumbo.
  • Make a batch of Garlicky Greens for a bright and delicious side dish.

Recipe notes

  • The dark roux is the key behind a good gumbo! The darker the better.
  • If your roux starts smoking or turns black, it means the flour has burnt. If that happens you will need to start the roux again.
  • Use caution when transferring a hot Anyday dish. Make sure to set the dish on a clean, dry surface.
  • File powder is the most traditional seasoning for gumbo, it helps with its texture and adds a herby flavor. Because file powder is sensitive to heat, it is usually added at the end.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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