Chicken Gumbo
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 a 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!
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
What You’ll Need
What You’ll Need
The Medium Deep Dish
The Anyhand Mitts
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 a Medium Deep Anyday dish and stir to combine and cover with the lid (knob lifted).
- Cook for 2-3 minutes, stirring halfway through. Continue cooking in 30-second intervals, stirring after each, until the roux is dark golden brown. A toasty, almost burnt smell indicates proper cooking. Note: Avoid frequent stirring before the initial cooking time ends, as it can result in an undercooked roux. If the roux smokes and turns black, 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 2-3 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
- Gumbo with cornbread: Serve alongside Corn Spoonbread for a delightful contrast. The rich, sweet corn pairs perfectly with the deep flavors of gumbo.
- Gumbo with garlicky greens: Make a batch of Garlicky Greens to add a bright and delicious touch to your meal. Their freshness beautifully complements the heartiness of the gumbo.
- Gumbo with tomato rice: Pair with tomato rice for a filling and flavorful side that complements the gumbo's depth.
Recipe notes
- The dark roux is the key behind a good gumbo! The darker the better.
- If your roux starts smoking or looks 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, ideally placed on a towel or trivet.
- File powder is the most traditional seasoning for gumbo, as it helps with its texture and adds an herby flavor. Because file powder is sensitive to heat, it is usually added after cooking.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
All You Need to Know About Making Gumbo in the Microwave
What is gumbo?
Gumbo is a hearty, flavorful stew that originated in Louisiana. It starts with a roux, or thickening agent, and is cooked with a flavorful mixture of meat or seafood, vegetables, and spices. It’s often served over rice for a satisfying meal.
Can I make gumbo in the microwave?
Yes, you can make gumbo in the microwave! Using an Anyday dish allows you to cook your ingredients evenly and conveniently, making the process simple without sacrificing flavor. The vented lid helps trap flavors, ensuring delicious results. Plus, you can make the roux in about a quarter of the time it would take on the stovetop without compromising flavor and color.
What is roux?
Roux is a mixture of flour and fat (usually oil or butter) cooked together to create a thickening agent for sauces and soups. In gumbo, it contributes to the dish's rich flavor and texture, often resulting in a very dark color. It's surprisingly easy to make in the microwave without the need for constant stirring!
Why do I need to darken my roux for gumbo?
Darkening your roux is essential for developing the deep, nutty flavor that’s characteristic of gumbo. The longer you cook it, the richer the taste. While this can take up to 45 minutes on the stovetop, the combination of the microwave and an Anyday dish makes this important step a breeze!
What is file powder and why is it needed in gumbo?
File powder is made from ground sassafras leaves and is commonly used as a seasoning in gumbo. It adds a unique flavor and helps thicken the stew, enhancing its overall depth. If you can't find it, you can omit it, but the sauce may be slightly thinner than intended.
What is okra? Can I omit it?
Okra is a vegetable known for its slightly slimy texture when cooked. It’s often used in gumbo for both flavor and thickening. You can omit it if you prefer, but keep in mind that it contributes to the classic gumbo texture and flavor. Both fresh and frozen okra work well.
Can I make this recipe ahead of time?
Yes, you can make gumbo ahead of time! Simply store it in an Anyday dish covered with its lid in the fridge for up to 4 days, allowing the flavors to meld together beautifully.
Can I freeze gumbo?
Absolutely! Gumbo freezes well, making it a great option for meal prep. Just store it in an Anyday dish, and it’ll be ready to reheat whenever you need a comforting meal. You can also portion it in our silicone Anytime Freezer Trays and reheat it as needed for easy portion control.
What is the best way to reheat gumbo?
To reheat gumbo from the fridge, transfer the Anyday dish to the microwave and reheat at full power for 2-3 minutes, depending on serving size, stirring halfway through. For frozen gumbo, place the Anyday dish (covered) and heat at full power for about 6-8 minutes, checking and stirring as needed. For more information on reheating frozen food, check out our blog: Freeze and Reheat Frozen Food.
Can I make it vegetarian?
Yes, you can definitely make gumbo vegetarian! Substitute the meat and sausage with hearty vegetables, cooked beans, or plant-based proteins, and you’ll still enjoy a flavorful and satisfying dish.
