Weber's Famous Gumbo Recipe

Weber's Famous Gumbo Recipe

Maybe I shouldn't call it "Weber's" because technically we did get the recipe from a cookbook, but we've added our own touch to it. Tonight, I'm sharing a friend and family favorite: Chicken and Sausage Gumbo.

What you'll need:

  • 1/3 cup all-purpose flour (I substitute with gluten-free flour)
  • 1/3 cup cooking oil
  • 1/2 cup chopped onion (we use frozen)
  • 1/2 cup red pepper (1 small)
  • 1/2 cup sliced celery (1 stalk)
  • Minced garlic to taste
  • 1 1/2 tsp. of Cajun seasoning
  • 1 14-ounce can of beef broth (we used reduced sodium)
  • 1 10-ounce package of green beans (you can add more or less)
  • 1 1/2 cups cooked chopped chicken
  • 8 ounces of smoked sausage links, sliced (we actually use 2 sausages because we like more meat)
  • Brown Rice- serving size based on number of people you're feeding.

*The above ingredients make about 6 servings. 

How to make it:

  1. I suggest cooking the chicken and warming up the sausage (it should be precooked, but we always heat ours up on the stove) before the roux. If you're making this by yourself, I suggest cutting everything up before you start the roux. 
  2. For the roux, use a 3-quart saucepan and combine flour and oil. Cook over medium high heat stirring constantly for 5 minutes. Reduce heat to medium, stirring constantly for another 8-10 minutes. You want it to be a dark reddish brown like a penny.
  3. Stir in the onion, sweet pepper, celery, and garlic. Cook until veggies are tender or about 10 minutes, stirring frequently. Stir in Cajun.
  4. Add in beef broth and 3/4 cup of water. Add green beans.
  5. Bring to a boil then reduce heat. Simmer for about 15 minutes.
  6. Stir in chicken and sausage, heat thoroughly.
  7. Ladle over rice and enjoy!

I definitely suggest making this meal with two people if possible. I usually am on roux duty while Collin does the rest.

Tip from Chef Jen at Market District

Jen at Market District suggested we use Andouille sausage because that is typical for gumbo. We appreciated the flavor it gave to our gumbo and decided that either sausage would be just fine.

I love that this meal isn't too spicy. It lasts us at least two nights.



Thank you to Market District for sponsoring this post! Also, this recipe can be found in the "Anyone Can Cook" cookbook from Better Homes and Gardens linked here