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A close-up of a plate of seafood gumbo topped with white rice, featuring shrimp, sausage, and vegetables in a rich, brown sauce—perfect for anyone craving an authentic gumbo or searching for the ideal seafood gumbo recipe.
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5 from 3 votes

One-Pot Gumbo: A Flavorful Feast for the Whole Family

Today, I’ve got something special for y’all – a One-Pan Gumbo that’ll have your taste buds dancing and your family asking for seconds. This dish is perfect for those who want to enjoy a hearty, delicious meal without spending hours in the kitchen. Stick with me, and I’ll show you how to whip up this Southern classic in no time!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: Cajun
Keyword: gumbo, one, pot, whole
Servings: 4 people

Ingredients

  • 1 lb Andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 celery stalk, diced
  • 4 clove garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 cup okra, sliced
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Cooked white rice, for serving
  • Fresh parsley, chopped, for garnish
  • Green onions, sliced, for garnish

Instructions

  • In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the flour and whisk continuously to make a roux. Cook until the roux is a deep brown color, about 10-15 minutes.
  • Add the diced onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes.
  • Stir in the garlic, andouille sausage, and chicken thighs. Cook until the sausage is browned and the chicken is no longer pink, about 8-10 minutes.
  • Pour in the diced tomatoes with their juices, and add the bay leaves, Cajun seasoning, thyme, smoked paprika, salt, and pepper. Stir well to combine.
  • Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
  • Add the shrimp and okra to the pot. Cook until the shrimp are pink and opaque, about 5-7 minutes.
  • Remove the bay leaves and ladle the gumbo over cooked white rice. Garnish with chopped parsley and sliced green onions. Serve hot and enjoy!

Nutrition

Serving: 1g | Calories: 320kcal