Chicken Gumbo
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PT5M
PT9M
Prep Time
5 minsCook Time
9-10 minsFree 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.
What You’ll Need
What You’ll Need
Ingredients
- 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
- ⅛ teaspoon file powder, optional (see note)
- Steamed white rice, for serving
- 1 green onion, sliced
Preparation
- 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
- When the flour mixture is dark brown, stir until the flour is fully dissolved and the mixture becomes smooth.
- 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.
- 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.
