Speedy Chicken Gumbo

With a few simple short-cuts, this quick and easy gumbo is loaded with yummy flavors and ready in under 30 minutes!

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Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 15 mins
Ready in
TOTAL TIME 30 mins


  • 1 bag Success® White Rice
  • 2 tbsp butter
  • 2 andouille sausages, diced
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 4 tsp Cajun seasoning
  • 1 can (10 fl oz) beef gravy
  • 1/2 cup water
  • 2 cups rotisserie chicken, shredded
  • 2 tbsp fresh parsley, finely chopped


  • With the help of Success® White Rice, this simplified Gumbo gives you all of the delicious flavors of New Orleans while saving you time in the kitchen!

    Step 1

    Prepare rice according to package directions.

    Step 2

    Melt butter in large saucepan set over medium-high heat. Cook andouille onion, celery, red pepper and Cajun seasoning for 4-6 mins or until sausage starts to brown around the edges and vegetables start to soften.

    Step 3

    Stir in gravy and water; bring to a boil. Boil for 2 mins. Stir in chicken. Reduce to medium and simmer for 5-8 mins or until sauce is thickened, vegetables are tender, and flavors marry.

    Step 4

    Serve with rice. Sprinkle with parsley before serving.

    Recipe Tip

    Add frozen okra if desired.

    Substitute andouille sausage with smoked sausage or kielbasa.

What is Gumbo?

A dish originating from Louisiana, this hearty stew is typically made with a combination of meat and seafood, vegetables, and a delicious broth. It contains herbs and spices characteristic of Cajun and Creole cuisine, and is often made for big events such as Mardi Gras. It is a dish that is part of the culinary heritage of New Orleans, but has now become popular around the world! Gumbo is also often made with seafood like in this shrimp and chorizo New Orleans Gumbo.

Beef Gravy

Traditional Gumbo is made with a roux, which is a mixture of flour and fat that thickens the dish, but Beef Gravy accomplishes a similar texture. To keep things easy and simple, this recipe calls for a premade can of beef gravy; however, if you have the time, making your own only takes a few extra steps! All you need is butter, all-purpose flour, beef broth and salt and pepper! Melt the butter, then add the flour until lightly browned. Next add the beef broth and boil until thickened and season to taste with salt and pepper. 

Andouille Sausage 

Originating from France, Andouille sausage is a chunkier sausage made from pork shoulder and is heavily smoked for a distinctive flavor and aroma. Louisiana cuisine adopted the sausage to their own flavors by blending in seasonings such as paprika, garlic and chili powder. Gumbo is often made with a variety of protein, sausage being one of the most popular additions. Have extra Andouille? Prepare another irresistible Louisiana-syle Bayou Chicken and Sausage Jambalaya.

Choosing a Chicken? 

This recipe calls for shredded rotisserie chicken, which is best for quick and easy use. You can typically find pre-made whole rotisserie chickens at the grocery store, or a package of pre-shredded chicken if you do not want that much. If you have the extra time, get some boneless and skinless breasts and cook them in stock for about an hour. Once done, shred with a fork and add it to your gumbo! 

Go International 

Travel to Spain and try out this delicious but simple Seafood Paella made with a mix of seafood, chicken and Success® White Rice

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