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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?
  • ogm3062
    20 JAN, 2018
    I don’t like celery very much but I think chicken and celery is a good combination so I added one cup of chopped celery excellent !!!!
  • 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.

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