Ingredients Jump to Instructions ↓

  1. Gumbo

  2. 1 cup onion , chopped fine

  3. 1 cup celery , chopped

  4. 2 cloves garlic , minced

  5. 2 tbsp butter

  6. 2 tbsp flour

  7. 1 cup cooked chicken , diced (I used grilled chicken seasoned with s&p)

  8. 1 cup Andouille sausage , diced (I used Trader Joe's chicken andouille)

  9. 1 tbsp creole seasoning Blend or your favorite Creole or Cajun spice blend

  10. 3 bay leaves

  11. 1 14 1/2 oz can diced tomatoes , not drained

  12. 1 cup chicken stock

  13. Note: Most traditional gumbo (and many other) recipes start with the Holy Trinity which is onion, celery , and bell peppersI can't eat bell peppers but if you can please feel free to use them, diced & added in with the onions & celery

  14. cornbread Topping

  15. 1 cup yellow cornmeal

  16. 1 cup flour

  17. 2 tbsp sugar

  18. 4 tsp baking powder

  19. 1/2 teaspoon salt

  20. 1 egg

  21. 1 cup milk

  22. 1/3 cup sour cream

  23. 1/4 cup vegetable oil (I used Canola)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425F.

  2. Gumbo Heat butter in a medium-large sauce pan. Add onion, celery, and sausage. Cook, stirring occasionally, for 8-10 minutes. Add garlic and chicken and stir, cook for 1-2 minutes. Add flour 1 tbsp at a time, stirring to coat evenly. Cook for about 2 minutes. Add seasoning & bay leaves. Add tomatoes with liquid, and stock. Bring to a boil then cover and reduce to low. Simmer for at least 15 minutes, but 30+ is best. Remove from heat & remove bay leaves. Spoon mixture into a casserole dish, one deep/large enough so it allows 3 inches space above for topping.

  3. Cornbread Topping In a medium mixing bowl combine dry ingredients, mix well. Add wet ingredients and mix until well incorporated. Carefully spread batter over gumbo as evenly as possible. Place casserole on a lined baking sheet and place in oven. Bake for 25-30 min, or until golden brown and a tooth pick inserted (into cornbread layer) comes out clean. Let set for a few minutes before serving.


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