If you’re planning a get-together or just a cozy family dinner, a bowl of gumbo can really do the trick. This dish has a certain magic—warm, comforting, and BOOM! Suddenly it’s a party. Picture friends laughing, bowls clinking, and the satisfying sound of spoons scraping across plates.
Whether served alongside a fresh loaf of French bread for dipping or a side of crispy roasted okra, gumbo transforms any meal into a celebration.
Gumbo is synonymous with Southern comfort. It’s a dish filled with history, culture, and, let me tell you, a lot of flavor. My version, the Jar Roux Gumbo, is straightforward but brimming with the rich tastes of Louisiana cuisine.
By starting with a jar roux (a pre-made roux, for those unfamiliar), you save time while still creating an incredible depth of flavor.
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What is Jar Roux Gumbo Recipe?
At its core, gumbo is a stew that blends influences from French, African, Spanish, and Native American cuisines. The base is typically a dark roux, which adds a nutty, heartiness to the mix. This particular recipe uses a jar roux, cutting down on the time spent stirring to achieve the perfect color and consistency. You’ll find staples like sausage, shrimp, and plenty of fresh veggies, making every bite a delightful experience.
Why This Recipe Works?
This recipe works because it balances convenience with authenticity. The jar roux allows for a robust flavor without demanding hours of attention. It preserves the iconic gumbo essence, so you can enjoy the dish even on those busy weeknights or during a last-minute gathering.
How Does It Taste Like?
What can I say? It’s like a warm hug in a bowl! The rich flavor of the roux mingles with the bright notes from the vegetables and a slight kick from Cajun seasoning. The warmth of the sausage and shrimp rounds it all out. You get depth, texture, and plenty of satisfying bites. Trust me; one bowl will never be enough.
What Sets This Recipe Apart from Other Jar Roux Gumbo Recipe Variations?
What makes this recipe stand out is the freshness. While many variations rely heavily on processed ingredients or pre-made sauces, I use fresh veggies and high-quality proteins to ensure every spoonful bursts with life. My addition of fresh herbs offers an extra layer of taste that enhances the traditional flavors of gumbo while still being super accessible.
The Ingredients
For the Roux:
– 1 cup all-purpose flour (heaping)
– 2/3 cup canola oil
For the Gumbo:
– 1 pound chicken thighs, shredded from a rotisserie chicken
– 1 package (12 ounces) andouille sausage, cut into half-moons
– 1 bunch celery, diced including the leaves
– 1 large yellow onion, finely chopped
– 1 green bell pepper, diced
– 6-8 cups chicken broth (or as needed)
– 2 cups cooked shrimp, peeled and deveined
– 1 bunch fresh parsley, coarsely chopped
– 3-4 cloves garlic, minced
– 1-2 tablespoons Cajun seasoning (to taste)
– 1-2 tablespoons Worcestershire sauce (for extra flavor)
– Cooked rice, for serving
Ingredients From : tastesbetterfromscratch.com
How to Make Jar Roux Gumbo Recipe?
Now that we have our ingredients, let’s jump into the steps for making this delightful dish. Get your pot ready, because you’re about to create something delicious!
Instructions
Step 1: Cook the Roux
Start by making your roux. In a large, heavy-bottom stock pot, combine the flour and canola oil over medium-low heat. Stir continuously for about 30 to 45 minutes. This is the key step—patience is essential here. You want it to develop a rich, dark chocolate color with a consistency akin to soft cookie dough, without burning. If needed, adjust the flour or oil to reach that ideal texture.
Step 2: Brown the Sausage
While your roux is cooking, grab a separate skillet and heat it on medium-high. Arrange the sausage slices in a single layer and allow them to brown well, about 2-3 minutes per side. Once done, transfer them to a plate.
Step 3: Sauté the Vegetables
In the same skillet where you browned the sausage, pour in half a cup of the chicken broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Add this liquid to your large pot with the roux. Now, toss in the diced celery, chopped onions, bell peppers, parsley, garlic, and the remaining chicken broth. Stir well to combine everything.
Step 4: Bring to a Boil
Increase the heat to medium, allowing the mixture to come to a gentle boil. Let it simmer for about 5-7 minutes or until the veggies are just beginning to soften. You may want to skim off any foam that rises to the top. Stir in the Cajun seasoning to taste.
Step 5: Add in the Meats
Now it’s time to bulk up your gumbo. Add the shredded chicken, browned sausage, and cooked shrimp.
Step 6: Taste and Serve
Finally, taste your gumbo and season it according to your preferences. Whether it’s more salt, pepper, or a dash of garlic powder, adjust until it’s just right. Serve warm, over a generous scoop of rice. And believe me, leftovers make this dish even better the next day!
Notes
– Roux Consistency: If your roux seems too thick, you can add a touch more oil or broth until you achieve the desired consistency.
– Heat Level: Adjust the amount of Cajun seasoning according to your heat preference. Start small and build up!
– Protein Substitutions: Using leftover chicken or turkey works wonderfully too.
– Veggie Variations: Feel free to include other veggies you have on hand, like okra or mushrooms.
– Storage Tip: Gumbo keeps well—the flavors deepen the longer it sits, so make it ahead of time!
How Do You Store This Jar Roux Gumbo Recipe?
After enjoying your delicious gumbo, any leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. If you want to keep it longer, it freezes beautifully. Just be sure to cool it completely before transfer to freezer-safe bags or containers. It should last up to 3 months in the freezer. When you’re ready to enjoy your gumbo again, simply thaw it overnight in the fridge and reheat on the stove or in the microwave.
Nutrition Information
Each serving of this gumbo is packed with nutrients. Between the veggies, proteins, and the flavorful seasonings, you’re looking at an approximate 500 calories. You’ll also find a good source of protein from the chicken and sausage along with dietary fiber from the vegetables. Not to mention, you get your fill of vitamins and minerals, especially if you throw in some extra greens!
Sides for Jar Roux Gumbo Recipe
– French Bread: A classic choice for scooping and soaking up that rich broth.
– Coleslaw: A crunchy side adds a crisp contrast and freshness.
– Cornbread: Sweet cornbread is an excellent companion for the spicy warmth of gumbo.
– Fried Okra: This Southern favorite brings a delightful crunch to your meal.
– Green Salad: A light salad with vinaigrette helps to balance out the richness of the gumbo.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
– Andouille Sausage:Turkey sausage or Polska Kielbasa makes a great substitute if you’re looking for something less spicy or more readily available.
– Shrimp:Crab meat or cooked scallops can be delightful alternatives.
– Chicken Broth: In a pinch, use vegetable broth or water with a few bouillon cubes.
– Flour:Almond flour or gluten-free flour blends can work if you need a gluten-free option.
– Cajun Seasoning: If you lack Cajun seasoning, try a mix of paprika, cayenne, and dried herbs like thyme and oregano.
Jar Roux Gumbo Recipe
Equipment
- Heavy-bottomed stock pot
- Skillet
- wooden spoon
- Spoons
Ingredients
For the Roux:
- – 1 cup all-purpose flour heaping
- – 2/3 cup canola oil
For the Gumbo:
- – 1 pound chicken thighs shredded from a rotisserie chicken
- – 1 package 12 ounces andouille sausage, cut into half-moons
- – 1 bunch celery diced including the leaves
- – 1 large yellow onion finely chopped
- – 1 green bell pepper diced
- – 6-8 cups chicken broth or as needed
- – 2 cups cooked shrimp peeled and deveined
- – 1 bunch fresh parsley coarsely chopped
- – 3-4 cloves garlic minced
- – 1-2 tablespoons Cajun seasoning to taste
- – 1-2 tablespoons Worcestershire sauce for extra flavor
- – Cooked rice for serving
Instructions
Step 1: Cook the Roux
- Start by making your roux. In a large, heavy-bottom stock pot, combine the flour and canola oil over medium-low heat. Stir continuously for about 30 to 45 minutes. This is the key step—patience is essential here. You want it to develop a rich, dark chocolate color with a consistency akin to soft cookie dough, without burning. If needed, adjust the flour or oil to reach that ideal texture.
Step 2: Brown the Sausage
- While your roux is cooking, grab a separate skillet and heat it on medium-high. Arrange the sausage slices in a single layer and allow them to brown well, about 2-3 minutes per side. Once done, transfer them to a plate.
Step 3: Sauté the Vegetables
- In the same skillet where you browned the sausage, pour in half a cup of the chicken broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Add this liquid to your large pot with the roux. Now, toss in the diced celery, chopped onions, bell peppers, parsley, garlic, and the remaining chicken broth. Stir well to combine everything.
Step 4: Bring to a Boil
- Increase the heat to medium, allowing the mixture to come to a gentle boil. Let it simmer for about 5-7 minutes or until the veggies are just beginning to soften. You may want to skim off any foam that rises to the top. Stir in the Cajun seasoning to taste.
Step 5: Add in the Meats
- Now it’s time to bulk up your gumbo. Add the shredded chicken, browned sausage, and cooked shrimp.
Step 6: Taste and Serve
- Finally, taste your gumbo and season it according to your preferences. Whether it’s more salt, pepper, or a dash of garlic powder, adjust until it’s just right. Serve warm, over a generous scoop of rice. And believe me, leftovers make this dish even better the next day!
Notes
FAQs
1. What is the difference between gumbo and jambalaya?
Gumbo is a thick stew typically served over rice, while jambalaya is a rice dish cooked with meat and vegetables mixed into it, creating a one-pot meal.
2. Can I make this gumbo vegetarian?
Absolutely! Just skip the meats and focus on hearty vegetables and maybe use vegetable broth as your base. You can also add beans for protein.
3. How do I enhance the flavor of my gumbo?
A splash of Worcestershire sauce or a hint of hot sauce can elevate the flavors significantly. Don’t shy away from tasting and adjusting seasonings as you go!
4. Can I use frozen shrimp in this recipe?
Yes! Just make sure to thaw them completely before adding them to the gumbo, and they’ll cook through nicely.
5. How can I thicken my gumbo?
If you find your gumbo a bit runny, simmer it uncovered for longer to reduce the liquid or create a slurry of flour and water to stir in gradually.
Conclusion
This jar roux gumbo recipe is a game changer. It’s a hassle-free way to dive into a dish rich with culture and flavor while being friendly to your schedule. Whether you’re hosting a summer get-together or just wanting a cozy dinner at home, this gumbo will surely become a hit.
So pull out that heavy-bottomed pot and get ready to enjoy a hearty meal that’s as comforting as it is delicious! Happy cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more