Sneak Preview: This Chicken & Sausage Gumbo (No Tomatoes) gets its deep, smoky flavor from a quick 10-minute microwave roux—no standing over the stove required! Packed with tender chicken, andouille sausage, and okra, it’s a rich, comforting bowl of Louisiana goodness.
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Gumbo is like meatloaf—everyone has a favorite version, usually their mom’s. Since my mom never made it, I had to figure it out myself.
This recipe is a great starting point if you’re new to gumbo. The spice level is flexible, so you can make it as mild or bold as you like.
For the record, I’m not Cajun—though I did honeymoon in New Orleans (does that count?). My brother-in-law introduced me to gumbo years ago, with a strict no-tomato rule. I’ve stuck with his version ever since, and I think you’ll love it too!
Shared & Loved
“I made this today and it was so good! Thank you for sharing.”—GRETTA
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Ingredients and Substitutions
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ONIONS: White or yellow, fresh or frozen
GREEN BELL PEPPERS: Fresh or frozen
CELERY: Fresh or frozen: (I’ve never seen frozen celery in the grocery store, but I like to freeze chopped celery and keep it on hand for soups.)
GARLIC CLOVES: Fresh, jarred, or frozen
OIL: Use vegetable oil with a high smoke point; Avocado oil is ideal.
You won’t believe how easy it is to make an authentic roux in the microwave. It saves time and calories because you won’t need to use as much oil. Because it’s our preference, there are no tomatoes in this delectable gumbo.
1pound(454g)diced cooked chicken(I use a Rotisserie chicken, no skin)
Instructions
Prepare the Microwave Roux: Stir ¾ cup(90g) flour and ⅓ cup(60 g) vegetable oil together in a microwave-safe bowl (a 2-quart Pyrex batter bowl works well). (If the flour seems too dry, add a little more oil, but I never do.)Microwave on HIGH for 8-10 minutes, stirring: Every minute for the first 5 minutes. Every 45 seconds afterwardStir well each time, pressing the mixture against the bowl to ensure even browning. Stop when the roux turns deep brown, like chocolate. (If you see black specks, it’s burned—start over.) Set aside.
Sauté the Vegetables: Lightly coat a large Dutch oven with vegetable oil.Add 1½ cups(180g) yellow or white onion, chopped, 1 cup(120g) green bell peppers, chopped and 2-3(120g) stalks celery, chopped, and 2-3 garlic cloves, minced.
Prepare the Gumbo Base: Stir the roux into the softened vegetables in the Dutch oven.Stir 6 cups(1362g) warm chicken broth and 2 bay leaves, ¼ teaspoon cayenne pepper, ¼ teaspoon freshly ground black pepper, ½ teaspoon white pepper, 1 teaspoon seasoning salt, ¼ teaspoon thyme, ¼ teaspoon oregano, 1 tablespoon Worcestershire sauce, and 2-3 dashes hot pepper sauce into the roux and vegetable mixture and stir until the roux is completely dissolved. Simmer 45-60 minutes, stirring occasionally.
Add the Okra & Parsley: Add 1 10 oz-package(283g) frozen sliced okra (thawed) and 2 tablespoons chopped fresh parsley. Cook another 10-15 minutes.
Prepare the Sausage (Optional, But Recommended) While the gumbo simmers, dice 1 pound(454g) smoked sausage into bite-size pieces.Brown in a skillet to remove excess grease, then drain.
Finish & Serve: 5 minutes before serving, add the sausage and 1 pound(454g) diced cooked chicken to the pot.Heat through, then remove bay leaves.Taste and adjust seasonings as needed.
On the Side:: Spoon cooked long-grain rice into bowls and ladle gumbo over the top.Garnish with green onions and/or extra parsley.Serve with saltines or toasted French bread.
Notes
💡 Make-Ahead Tip: This gumbo tastes even better the next day! Let it chill for a few hours (or overnight), then reheat for even richer flavor.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.