Gumbo with Jar Roux
This easy gumbo with jar roux recipe delivers deep Louisiana flavor without the hassle of making a roux from scratch. Perfect for busy weeknights or family gatherings, it’s a hearty, comforting dish full of rich, authentic taste.
Ingredients
- 1 cup jar roux Traditional dark roux
- 1 lb chicken thighs Boneless skinless, diced
- 1 lb smoked chicken sausage Sliced into rounds
- 1 medium onion Chopped finely
- 1 large bell pepper Any color chopped
- 2 stalks celery Diced finely
- 4 cups chicken stock Low-sodium preferred
- 2 cloves garlic Minced
- 2 bay leaves Whole
- 2 tsp Cajun seasoning Adjust to taste
- 1 tsp salt Or to taste
- ½ tsp black pepper Freshly ground
- 2 cups cooked white rice For serving
Instructions
Prepare Ingredients:
- Dice chicken thighs, slice sausage, and chop all vegetables. Mince garlic and measure seasonings.
Heat Jar Roux:
- In a large pot over medium heat, warm the jar roux until softened. Stir constantly.
Create the Base:
- Gradually whisk in hot chicken stock, stirring continuously until smooth and lump-free.
Build Flavor:
- Add onions, bell pepper, celery, and garlic to the roux mixture. Cook for 5 minutes until softened.
Add Proteins:
- Stir in seasoned chicken and sliced sausage. Add bay leaves, Cajun seasoning, salt, and pepper.
Simmer:
- Cover and simmer gently over low heat for 45 minutes, stirring occasionally to prevent sticking.
Serve:
- Remove bay leaves. Spoon gumbo over hot cooked rice and garnish with green onions if desired.
Notes
- For seafood gumbo, substitute half the chicken with shrimp or crab, adding them during the last 10 minutes of cooking.
- If you prefer thicker gumbo, simmer uncovered for the last 15 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days; gumbo tastes even better the next day!