One-Pan Gumbo
On March 10, 2025
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With chicken and Andouille sausage, this easy One-Pan Gumbo is a winner when you want big flavor for a big crowd. And it only takes 2 hours!
Easy One-Pan Gumbo
Gumbo is the heart and soul of Louisiana cooking. Ans while this One-Pan Gumbo isn’t exactly traditional, it still has a lot of the signature appeal. This rich, comforting dish is brimming with bold flavors, warm spices, and a hearty mix of meats and veggies. But traditional gumbo takes time, effort, and a whole lot of stirring. That’s where this Easy One-Pan Gumbo comes in.
This dish was actually a Taste Test Todd creation, because he loves gumbo. However, he doesn’t like how long it normally takes. This version delivers the same deep, smoky, and savory flavors as a classic gumbo but simplified for one pot. This “cheater” gumbo is perfect for busy weeknights or a casual weekend gathering.
Whether you’re hosting a laid-back dinner with friends, craving a hearty meal after a long day, or just looking for a way to bring a little New Orleans flair to your table, this One-Pan Gumbo won’t let you down. With tender chicken thighs, spicy andouille sausage, and a deeply flavorful broth, this dish is a true crowd-pleaser. If you’re ready to save some time on the way to savoring this simple One-Pan Gumbo, let’s get started.
What is gumbo?
Traditional gumbo is made with a dark roux, the “holy trinity” of vegetables (onion, celery, and bell pepper), and a mix of proteins like chicken, sausage, and seafood. It’s a labor of love, and it often requires multiple steps and plenty of patience.
Now, Todd’s one-pan gumbo is a streamlined version that keeps the heart of the dish intact while cutting down on the work. Instead of multiple pots and an all-day cooking process, everything happens in a single pot, making cleanup a breeze. The result is a rich, savory gumbo that doesn’t skimp on flavor but gets dinner on the table without the hassle.
Ingredients for this Recipe
This easy gumbo recipe calls for simple, wholesome ingredients that bring out the signature flavors of Louisiana. Here’s what you’ll need:
- Chicken thighs. Boneless, skinless thighs add richness and stay tender after a long simmer.
- Andouille sausage. A smoky, spicy sausage that infuses the dish with deep Cajun flavor.
- Avocado oil. A high-heat cooking oil for browning the meat and building flavor.
- Vegetables. The holy trinity of onion, celery, and green bell pepper forms the backbone of gumbo’s flavor.
- Garlic. Because every great dish needs a little garlic.
- Creole seasoning. A bold blend of spices that gives this gumbo its signature kick. Cajun seasoning works too, if you want a little more spice.
- Chicken stock. The base of the gumbo, providing depth and richness.
- Butter & flour. These two ingredients create a roux, which thickens the gumbo and adds a deep, toasty flavor.
Optional Additions
Again, this isn’t a traditional gumbo recipe to begin with, so don’t be afraid to get creative. Here are a few optional ingredients, if you want to mix things up:
- Shrimp. For a seafood twist, toss in some shrimp during the last few minutes of cooking.
- Okra. If you love a traditional touch, fresh or frozen okra adds great texture.
- Filé powder. This is a classic gumbo thickener made from sassafras leaves, which adds a slightly earthy flavor.
How to Make One-Pan Gumbo
The beauty of this dish is that it all comes together in a single pot. Here’s how to make it:
- Preheat the pot. Start by heating avocado oil in a large pot or Dutch oven over medium-high heat. This ensures that your chicken and sausage get a nice sear, locking in all that delicious flavor.
- Brown the chicken and sausage. Season the chicken with salt and pepper, then add them to the pot along with the andouille sausage. Cook for about 5-7 minutes per side until a light crust develops. Then, remove them from the pot and set aside to rest.
- Sweat the veggies and spices. Add the onion, celery, and bell pepper. This trio is essential for that classic gumbo taste. Season everything with Creole seasoning (or Cajun seasoning) and add butter to help the vegetables soften and develop flavor. Let them cook for about 3-4 minutes.
- Make the roux. Sprinkle in flour and stir continuously. This step is crucial—roux is what thickens the gumbo and gives it that signature richness. Keep stirring until the mixture turns a light brown color.
- Add garlic and liquid. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Then, slowly pour in chicken stock, scraping up any browned bits from the bottom of the pot.
- Simmer the gumbo. Return the chicken and sausage to the pot, cover it with a lid, and let everything simmer for 75-90 minutes. This allows the flavors to meld while ensuring the chicken becomes fall-apart tender. If you’re adding shrimp, toss them in at this point.
- Shred the chicken and serve. Once the chicken is fully cooked, remove it from the pot, shred it, and return it to the gumbo. Give everything a good stir, then serve your gumbo over steamed white rice.
What to Serve with Gumbo
Gumbo is a complete meal on its own, but a few sides can take it to the next level. You can’t go wrong with a scoop of steamed white rice to help sop up all of the savory broth. We love serving our gumbo right on top of a bed of rice. If you’re looking for a side to give you a killer one-two punch, we love a little starchy cornbread to dip. I’ve also got a great recipe for potato salad if you want a creamy contrast to your gumbo.
Tips for the Best One-Pan Gumbo
If you just follow the recipe card below, you’ll have delicious gumbo your family will love. I want to help make sure you make something you’ll enjoy time and time again, so I threw in a few bonus tips:
- Let it rest. Gumbo tastes even better the next day as the flavors deepen, so don’t be afraid to make it ahead of time.
- Use a heavy-bottomed pot. A Dutch oven works best to retain heat and evenly cook the gumbo.
- Don’t rush the roux. Letting the flour cook properly is key to thickening the gumbo and adding flavor.
- Adjust the heat. If you want more spice, add a pinch of cayenne pepper along with the Creole seasoning.
Storing and Reheating Leftovers
One of the best things about gumbo is that it tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the grill or your stovetop over medium-low heat. You can add a splash of chicken broth if you need to loosen things up.
Simple One-Pan Gumbo Recipe
Give this easy One-Pan Gumbo a try, then let me know how it turned out. Rate the recipe, drop a comment, and share your gumbo creations with me on Instagram and Facebook. Remember to tag @heygrillhey so we can all get inspired to make something delicious to feed the people we love.
Easy One-Pan Gumbo
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 pound Andouille sausage cut on a bias
- 1 Tablespoon avocado oil
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 1 cloves garlic minced
- 3-4 Tablespoons Creole Seasoning
- 6 cups chicken stock
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
Instructions
- Preheat the pot. Heat the avocado oil or cooking oil in a large pot over medium-high heat on your stovetop.
- Brown the chicken and sausage. Season the chicken thighs with salt and pepper, then place in the pot along with the sausage (cut on a bias). Cook the chicken on both sides for 5-7 minutes, or until a light crust develops. Then remove the chicken and sausage from the pot to rest on a cutting board.2 pounds boneless skinless chicken thighs, 1 pound Andouille sausage, 1 Tablespoon avocado oil
- Sweat the vegetables and seasoning. Add in the sliced green bell pepper and yellow onion, and diced celery. Season everything with 3-4 Tablespoons of the Creole Seasoning. If you want extra heat, add ½ a teaspoon of cayenne. Add the butter and allow everything to cook for 3-4 minutes, or until the vegetables soften.1 green bell pepper, 1 yellow onion, 3-4 Tablespoons Creole Seasoning, 4 Tablespoons butter
- Make the roux. Add in the flour, then stir until there are no clumps and the mixture starts to brown.4 Tablespoons all-purpose flour
- Add the garlic. Add the minced garlic to the pot, then cook for 1-2 minutes, or until fragrant.1 cloves garlic
- Add the liquid and the chicken and sausage. Pour in the chicken stock, then return the chicken thighs and sausage to the pot. Place the lid on the pot and continue cooking. If you’re adding shrimp to your gumbo, do so now. Cook the gumbo for another 75-90 minutes, or until the chicken reaches an internal temperature of 175 degrees F in the thickest part of the meat.6 cups chicken stock
- Shred, serve, and enjoy! Once the chicken is cooked through fully, remove it to a cutting board and shred. Return the shredded chicken to the pot, serve the gumbo with a scoop of rice, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
