Chicken & Sausage Gumbo (No Tomatoes) + Microwave Roux
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
- 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.
- FLOUR: All-purpose flour, bleached or unbleached
- CHICKEN BROTH: Use bouillon, cubes, or canned broth; the best broth is what you make yourself, of course
- SEASONINGS: Make sure you use relatively fresh seasonings, not old dusty seasonings that have lost their flavor.
- HOT PEPPER SAUCE: Preferably Frank’s Hot Sauce or Tabasco
- OKRA: Fresh or frozen sliced okra. Leave it out if preferred.
- SAUSAGE: Andouille sausage is delicious; Otherwise, smoked sausage links
- CHICKEN: Rotisserie chicken is convenient–both white and dark meat; Leftover turkey is a good substitute
Why Make Roux in the Microwave?
✔ Faster: No need to stir constantly for 30+ minutes.
✔ Uses Less Oil: Get the same dark, nutty flavor with less fat.
Step-by-Step Instructions for Microwave Roux
- In a microwave-safe bowl, mix ½ cup flour with ⅓ cup oil until smooth. Add more oil if too dry—but I never do.
- Microwave on HIGH for 8-10 minutes, stirring every minute for the first 5 minutes, then every 45 seconds.
- Scrape the sides thoroughly as you stir.
- Stop when the roux reaches a deep brown color (like chocolate). If you see black specks, it’s burned—start over.
How to Assemble Gumbo
- Sauté veggies: In a large Dutch oven, cook onions, bell peppers, celery, and garlic with a little oil until soft.
- Combine: Add the finished roux to the veggies, stir well, and cook for 2-3 minutes.
- Simmer: Add broth, seasonings, Worcestershire sauce, and hot sauce. Simmer on low for 45 minutes.
- Add okra & parsley: Cook 10-15 minutes longer.
- Brown the sausage (optional): Sauté diced sausage in a skillet, then drain and add to the pot.
- Add chicken: Stir in shredded cooked chicken and heat through. Remove bay leaves, taste, and adjust seasonings.
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Chicken & Sausage Gumbo (No Tomatoes) + Microwave Roux
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.
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Ingredients
- ⅓ cup (60 g) vegetable oil (I like avocado oil because of the high smoke point.)
- ¾ cup (90 g) flour
- 1½ cups (180 g) yellow or white onion, chopped
- 1 cup (120 g) green bell peppers, chopped
- 2-3 (120 g) stalks celery, chopped
- 2-3 garlic cloves, minced
- 6 cups (1362 g) warm chicken broth (I boil the bones from a Rotisserie chicken to make broth.)
- 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
- 2-3 dashes hot pepper sauce (I like Frank’s)
- 1 10 oz-package (283 g) frozen sliced okra (thawed) (or 1 -2 cups sliced fresh okra)
- 2 tablespoons chopped fresh parsley
- 1 pound (454 g) smoked sausage
- 1 pound (454 g) diced cooked chicken (I use a Rotisserie chicken, no skin)
Instructions
- Prepare the Microwave Roux: Stir ¾ cup (90 g) 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 (180 g) yellow or white onion, chopped, 1 cup (120 g) green bell peppers, chopped and 2-3 (120 g) 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 (1362 g) 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 (283 g) 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 (454 g) 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 (454 g) 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.
Equipment
Nutrition
Serving: 1 | Calories: 327kcal | Carbohydrates: 11g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1186mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 2mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
What Do I Serve with Gumbo?
- Rice: Traditional, but mashed cauliflower works too!
- Try my French Bread, Bread Machine Sourdough Loaf, or this Crusty Bread Machine Loaf Recipe.
- Crackers: My husband loves gumbo with saltines—do you?
More Cajun-Inspired Recipes You’ll Love
🥄 Easy Shrimp Étouffée – Not traditional, but 100% delicious!
🍗 Cajun Chicken Fricassee with Mushrooms – Even better after a night in the fridge.
🌿Smashed Okra Recipe – The best way to enjoy okra!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
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.