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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Source: Everyday Food, April 2008
Total Time Prep




Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.

Cook's Notes

Rotisserie chicken shaves many minutes from the total cooking time, and its slow-roasted goodness brings just as much to the mix as if you'd cooked your own.

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How would you rate this recipe?
  • MS10534874
    10 FEB, 2017
    Chicken broth was needed. And then added some tomatoes and red pepper flakes for more flavor.
  • mystery_martha
    20 JAN, 2017
    I liked that this was a fast recipe, but did modify after comparing ingredients to other authentic gumbo recipes. The results were fantastic. With red peppers & onion I added 4 stalks celery, increased garlic to 12 cloves, plus 1 teaspoon thyme. Instead of water, added 1 large can crushed tomatoes and about 40 oz fat free chicken broth. Added 1 tablespoon each white wine vinegar, worcestershire sauce, cajun seasoning (to taste). I had some small cooked shrimp, so it went in. GREAT results!
  • MS12054968
    9 JAN, 2017
    I found it lacking taste therefore I added some vegetable bouillon to the broth.
  • MS12558218
    10 MAY, 2016
    I have some really good andouille in the freezer that improved the dish over most of what is passed as andouille that's found outside of Louisiana. I also added celery to vegetable saute; it's essential. Without the additional of my homemade Creole spice blend, the flavor would have been lost. That said, it was a pretty good 45 minute gumbo.
  • itstheclimb2010
    13 JUL, 2015
    How many people does this serve? Thanks.
  • LG23
    23 JUN, 2014
    I made this recipe last night. It's not bad. I'd give it a B+. But it's not a 30-minute recipe. It's only 30 minutes once all the ingredients are prepped. Allow at least an hour.
  • Luanne Kane
    4 JUN, 2014
    Great quick gumbo recipe. I added one can petite diced tomatoes with garlic and one can of chicken stock. Served with rice.
  • David N
    31 OCT, 2013
    While I have to agree that this is not Southern gumbo, I'm sure this is the Connecticut version of it and serves as a reference for doing it quickly. Kind of like cornbread with sugar, if you know what I mean.
  • Suzy-Q2
    25 OCT, 2013
    I made this the other night, and while it's really good, it tastes sort of like chicken and dumplings for some reason. My south-LA-born husband agreed. It was easy to make though, especially considering that you can make it all ahead of time. I added some Tony's, to spice it up a bit more, and the next time, I'll add some shrimp. All-in-all, it was good! I'll make it again.
  • Amy from Louisiana
    11 FEB, 2013
    I love Everyday Food and have gotten the magazine since the first issue, but this my friends isn't gumbo. It's too light, a gumbo roux must be at least caramel, your veggies look raw, and gumbo veggies are super soft, you have no Cajun spices in it, and really nobody serves gumbo with cornbread. It is served over a scoop of rice or potato salad. There are things you can do to speed up gumbo, but these ain't them folks.

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