10-Minute Microwave Roux for Chicken and Sausage Gumbo
Sneak Preview: You won’t believe how easy this 10-minute Microwave Roux is! Perfect for Chicken and Sausage Gumbo, packed with tender chicken, smoked sausage, and okra minus tomatoes.
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Just like meatloaf, everyone has a favorite gumbo recipe, often their mother’s. Since my mom didn’t make gumbo, I had to learn on my own.
This recipe is a great starting point if you’re new to gumbo. The spices can be adjusted to your taste buds’ preferences.
Happy Cooks Speak Up
“I made this today and it was so good! Thank you for sharing.”—GRETTA
Just so you know…
I’m not Cajun and don’t claim to be an expert in the cuisine, though I did honeymoon in New Orleans—if that counts! My brother-in-law introduced me to gumbo years ago, with a firm no-tomato rule. I loved his gumbo and have followed his lead ever since.
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 the Roux in the Microwave?
1. Microwaved roux requires less oil.
- Making a roux in the microwave isn’t traditional, but it works and uses less oil than stovetop methods. I use a 2-quart Pyrex batter bowl to handle the heat.
- In this chicken and sausage gumbo, I used a 1:3 fat-to-flour ratio. You can adjust to 2:3 or 1:1 if you prefer.
2. Less time is needed to obtain a dark color.
Microwave ovens vary. In my old microwave, the roux takes about 10 minutes to reach a medium-dark chocolate color, while in my 1000-watt microwave, it takes just 8 minutes. Your timing may differ, so watch closely. Record the time it takes to achieve your desired color for future reference.
3. When using less oil, mash the clumps of flour and oil against the side of the bowl as you stir.
Instead of stirring, as you can when using 1:1 oil and flour, you may need to press the flour and oil against the side of the dish to distribute the heat evenly and ensure the roux browns without burning. You’ll see what I mean when you try it.
WARNING:
Use only microwave-safe dishes like tempered glass. Avoid plastic or untempered glass.
How To Make Gumbo with Microwave Roux
Make the microwave roux while the veggies cook.
into medium size pieces. Saute it in a medium skillet until brown. (Helps to relieve the sausage of some of its grease.) Drain.
to the pot and heat through. Remove bay leaves, taste, and adjust seasonings.
What Do I Serve with Gumbo?
I traditionally serve gumbo, with rice at the bottom of the bowl. I’ve heard that some people put potato salad under their gumbo. Sometimes, I load my bowl with mashed cauliflower and then pour gumbo over the top.
Serve with French bread, bread machine sourdough loaf, this crusty bread machine recipe, or a classic bread machine sourdough bread.
You might be like my husband. He likes saltine crackers with his gumbo.
Do You Enjoy Cajun food?
If you like Cajun food, you might enjoy my Easy Shrimp Étouffée, which is not authentic but delicious on its own merit.
Cajun Chicken Fricassee with Mushrooms is a good make-ahead dish because the flavors get better when they can marry in the fridge overnight, just like this gumbo.
If okra is your jam, you’ll be delighted with this simple grilled and crispy smashed okra recipe. Yum!
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Chicken and Sausage Gumbo with 10-Minute Microwave Roux (No Tomatoes)
Video
Ingredients
- 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
- ¾ cup (90 g) flour
- ⅓ cup (60 g) vegetable oil (I like avocado oil because of the high smoke point.)
- 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
- Spray a large heavy-duty Dutch oven with a light coating of vegetable oil and saute 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. Cover to sweat and cook vegetables while completing the roux.
- Stir ¾ cup (90 g) flour and ⅓ cup (60 g) vegetable oil together in a microwave-safe bowl. A Pyrex 2-quart batter bowl works perfectly. (If the flour seems too dry, add extra oil, but I never do.)
- Place into the microwave and cook on HIGH for 8-10 minutes, stirring with a wooden spoon after every minute for the first 5 minutes and about every 45 seconds thereafter. Stir and mash flour against the side to be sure the mixture is the same color throughout before returning to the oven. (If you see black specks, the roux has burned and should be thrown out. Start over again, being careful not to overcook by stirring frequently and thoroughly.) Cook until the oil and flour mixture is the color of chocolate. Some people like it even darker…not me. Set aside.
- Add roux to softened vegetables in a 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.
- Add 1 10 oz-package (283 g) frozen sliced okra (thawed) and 2 tablespoons chopped fresh parsley. Cook another 10-15 minutes.
- Optional: While veggies simmer, dice 1 pound (454 g) smoked sausage into medium size pieces. Saute it in a medium skillet until brown. (Helps to relieve the sausage of some of its grease.) Drain.
- About 5 minutes before ready to serve, add sausage and 1 pound (454 g) diced cooked chicken to the pot and heat through. Remove bay leaves, taste, and adjust seasonings.
- You can serve the soup immediately or store it in the refrigerator to allow the flavors to marry and meld. It will be even more delicious the next day.
- Spoon cooked, long-grain rice into a bowl and cover with gumbo. Garnish with green onions and/or more parsley. Serve with saltines or toasted French bread.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.