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Cajun Gumbo

Good golly, this is some tasty and easy gumbo! Made with chicken thigh meat, Andouille sausage and classic Cajun seasonings and vegetables. Serve as is or over rice.
Cook Time 1 hour
Servings 48


  • 1 bag Pioneer® Brown Gravy Mix (94587)
  • 4 qt. Water
  • lb. Chicken thighs, boneless, skinless
  • 2 tsp. Cajun seasoning
  • 1 Onion, large, chopped
  • 8 Celery stalks, trimmed, diced
  • 1 Green bell pepper, large, seeded, diced
  • 4 Tbsp. Butter
  • lb. Andouille sausage, cooked
  • 28 oz. Diced tomatoes, canned, with juice
  • lb. Okra, frozen chopped
  • 1 Tbsp. Worcestershire sauce
  • Tabasco® sauce


  • Preheat oven to 350°F. 
  • Toss chicken thighs in Cajun seasoning. Bake until internal temperature reaches 165°F. Cool slightly, then cube. 
  • Sauté onion, celery, and bell pepper in butter until slightly soft.
  • Prepare gravy mix according to package directions, using 4 qt. of water. 
  • Add sautéed vegetables, chicken, sausage, tomatoes, okra, and Worcestershire sauce to prepared gravy. Season to taste with additional Cajun seasoning and Tabasco® sauce. Simmer over low heat for 1 hour, stirring occasionally. 
  • Add additional water if necessary to obtain desired viscosity. 
  • Serve as is or over rice.