An Easy, Legit Gumbo Recipe

By Betchy Crocker

We’re only slightly conflicted about the switch from summer heat, bikini bodies, and salad/air diets to pumpkin everything, fuzzy sweaters, and Uggs. With fall, of course, comes the switch from lots of fresh produce and light eating to the heavy, I-hate-myself meals that end with us gaining 5 lbs that we need to then quickly promise to lose come New Year’s. Till then, let’s make some shit like gumbo.

Gumbo is the quintessential fall food, bringing together sausage, shrimp, and chicken with the Nola holy trinity of onion, celery, and bell pepper and lots of spice. This freezes well for quick meals and is super impressive to have in your recipe repertoire.


  • 3 large boneless skinless chicken breasts
  • Salt and pepper
  • ¼ cup vegetable oil
  • 1 lb andouille sausage, cut into ¼ inch pieces
  • ½ cup flour
  • 5 tbsps butter
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • ¼ cup Worcestershire sauce
  • 3 cups hot water
  • 3 beef bouillon cubes
  • 2 bay leaves
  • 1 tbsp Creole or Cajun seasoning
  • 1 tsp hot sauce (or more)
  • 1 14 oz can stewed tomatoes with juice
  • ½ lb small shrimp, peeled, deveined and cooked

So like, it’s a lot of ingredients, but this shit is easy. First off, season your chicken with salt and pepper. Heat the oil in a large heavy bottomed Dutch oven or giant fucking pot over medium-high heat. Cook the chicken until it’s browned on both sides – remove to a plate and set aside. Add the sausage and cook until browned, then remove and set aside. Sprinkle the flour over the oil, add 2 tbsps of the butter and cook over medium heat, stirring constantly, until brown – about 10 minutes. This is the roux and it makes your gumbo legit. If you fucking burn it, throw it out and start over.

Return the pot to low heat and melt the rest of the butter. Add the onion, garlic, bell pepper, and celery and cook for 10 minutes. Add the Worcestershire sauce, salt, and pepper to taste then cook, stirring frequently, for another 10 minutes. Add the hot water and beef bouillon cubes, stirring to dissolve, then add back the chicken and sausage. Bring to a boil then reduce the heat, cover, and simmer for 45 minutes – checking back occasionally to make sure you don’t burn your shit. Add the tomatoes then simmer for another hour. Just before serving, add the shrimp.

Boom, bitch. Yas, it’s a little involved, but it’s super delicious and will take you back to that time you went to Mardi Gras.





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