Jonathan Chodosh

Prep time:
Cook time:
1 Rating
An easy, cozy meal awaits


  • 4 cups of water or chicken stock
  • 2 links of andouille sausage or any sausage you like
  • 2 Boneless Chicken Breasts, cubed
  • Nd Cajun Trinity
  • Nd French Herb Sea Salt
  • 2 tablespoons of neutral oil
  • 2 tablespoons of flour or 1 tablespoon of corn starch


  1. In a dutch oven or large pot, heat up your oil and flour or cornstarch on low-medium heat to make your roux. Whisk them together until you reach a caramel color-- 5-20 minutes*
  2. Slice and add your sausage and chicken
  3. Add your stock, cajun trinity (and any other veg from your fridge you'd like) and a tablespoon of French Herb Sea Salt
  4. Add your stock or water and simmer for 25 minutes uncovered. Add more liquid as you see fit.


* yes, that is a big time range. The longer you let your roux do it's thing, the deeper in flavor it will be. It will also thin out as it cooks. Making a 5-min roux is sometimes the way life works, your gumbo will still taste fabulous.

If you want more of a soup rather than a stew just add more stock and season or a second container of cajun trinity!

Serve with long-grain rice and with crusty bread