Simple Gumbo with No Vegetables Recipe

Did you know a well-made gumbo can get a 4.95 out of 5 rating from over 4,000 fans? This classic Southern dish is loved for its rich flavors and hearty texture. If you love flavorful meals but don’t like veggies, this gumbo might be perfect for you!

This vegetable-free gumbo highlights tender chicken, smoky andouille sausage, and a great roux. The roux is the heart of this dish. This recipe is simple, focusing on key ingredients for a delicious bowl of {Cajun gumbo sans vegetables}. You’ll learn to make a tasty gumbo for any time.

Introduction to Gumbo

Gumbo is the official state cuisine of Louisiana. It combines French, African, and Spanish cooking styles. The gumbo history started in the 18th century, with its first written mention in 1802. By the 1970s, it became very popular.

This dish is more than food; it tells a story of different cultures. It’s a hearty stew served over rice. It has a mix of meats, seafood, and the holy trinity of vegetables: onion, celery, and green bell pepper.

It can be made with different proteins or without vegetables. This makes it versatile, with many gumbo variations.

Gumbo gets its thick texture from roux, okra, and filé powder. Making it takes at least three hours to get the flavors right. Seafood gumbos often have shrimp, crab, and sometimes oysters. Meat gumbos might include chicken, duck, or andouille sausage for extra flavor.

The Basics of Gumbo Preparation

Gumbo is a beloved dish with roots in Louisiana. To make a flavorful gumbo, knowing the gumbo preparation steps is key. The base is the roux, made from flour and fat like canola or olive oil. It’s cooked until it’s a deep brown, adding depth and richness.

This process can take 10 to 20 minutes to get the right color, like melted milk chocolate.

The “holy trinity” of vegetables—onions, celery, and green bell pepper—are essential. They form the flavor base in traditional gumbo. Start by sautéing them in oil for 8 to 12 minutes before adding to the roux.

Learning gumbo cooking techniques lets you customize your dish. Use the right amount of meats or seafood. For example, up to 1 pound (450 grams) of shrimp, crab, or andouille sausage adds flavor without overloading.

For a vegetarian gumbo, use about 1.5 pounds (680 grams) of beans or vegetables for heartiness.

Spices also enhance the flavor. Add 2 teaspoons of Cajun spice blend and adjust with cayenne pepper or hot sauce to taste. Preparing gumbo takes about 1 hour 35 minutes.

Simmering time is important. After adding broth, let it simmer for 35 to 45 minutes to develop flavor. Serve over 4 cups of hot cooked white rice for a meal that serves 10 individuals.

How to Make Gumbo with No Vegetables

Making a tasty gumbo without veggies is easy. You’ll learn about key ingredients and how to make it. This recipe is gluten-free, great for those with dietary needs.

Essential Ingredients for No Vegetable Gumbo

For a flavorful gumbo without veggies, you’ll need:

2 ⅓ pounds of bone-in chicken (or 6 cups of shredded rotisserie chicken)
⅔ cup of any neutral oil
1 cup of all-purpose flour (or gluten-free 1 to 1 flour)
4 cups of reserved chicken broth
14 oz of vegan sausages
4 ½ cups of vegetable stock
Seasonings: Cajun seasoning, garlic, bay leaves, and cayenne pepper (start with ¼ teaspoon for milder heat)
Gumbo Filé for serving

Step-by-Step Instructions for Cooking

Prepare the roux: Heat the oil in a large pot over medium heat. Gradually whisk in the flour, stirring continuously for about 15 minutes until it reaches a deep brown color.
Add the broth: Slowly pour in the reserved chicken broth and whisk to combine.
Introduce proteins: Add the chicken and sausages into the pot, along with garlic, Cajun seasoning, and bay leaves. Allow the mixture to simmer for 30 minutes for flavor development.
Cook the chicken: If using bone-in chicken, ensure it cooks for 20 to 25 minutes, reaching an internal temperature of 160ºF (71ºC). For shredded chicken, incorporate it during the last 15 minutes to avoid drying out.
Taste and adjust: Taste your gumbo and adjust seasonings as necessary, including salt (½ to 1 teaspoon depending on the stock saltiness).
Serving: Right before serving, sprinkle in the Gumbo Filé for an added layer of flavor.

This no vegetable gumbo recipe takes about 10 minutes to prepare. It cooks for up to 1 hour and 35 minutes. Each serving is hearty and full of flavor, perfect for a family meal.

Ingredient	Amount
Bone-in chicken	2 ⅓ pounds
Neutral oil	⅔ cup
Flour (or gluten-free)	1 cup
Reserved chicken broth	4 cups
Vegan sausages	14 oz
Vegetable stock	4 ½ cups
Cajun seasoning	To taste
Gumbo Filé	For serving

Cooking Techniques and Tips for the Best Gumbo

To make a great gumbo, you need to know some key techniques. Start by being patient, as making the roux is a big part of it. It takes 20 to 45 minutes to get it just right. You want it to be like a paste, not too thin.

Let the gumbo simmer for at least three to four hours. This long cooking time helps bring out the best flavors. Using fresh ingredients from Louisiana will also make your gumbo taste better.

Using fresh ingredients from Louisiana makes a big difference. Artisan andouille sausage adds a special flavor. The “holy trinity” of gumbo—celery, onions, and bell peppers—should be chopped the same size. This helps them cook evenly.

Don’t add too many ingredients. Too many can mess up the flavor. Instead, make your own Cajun spice mix. Use Creole seasoning, thyme, and cayenne pepper for a bold taste.

When adding okra, do it about 30 minutes before you’re done. This keeps it thickening without getting mushy. Add shellfish at the end too. This keeps them tender.

Following these tips for making gumbo will make your dish better. Try making it a day ahead. It tastes even better the next day. Serve it with steamed rice and some green onions or parsley for a fresh touch. With these tips, you’ll impress everyone with your gumbo.

Gumbo Cooking Techniques	Tips for Making Gumbo
Stir roux constantly until chocolate brown.	Use fresh, high-quality ingredients.
Simmer for 3-4 hours for optimal flavors.	Chop all vegetables uniformly.
Add okra in the last 30 minutes of cooking.	Create a custom Cajun spice mix for enhanced flavor.
Introduce shellfish at the end for best texture.	Make gumbo a day in advance for richer taste.

Conclusion

Learning to make a simple gumbo recipe, like a Southern gumbo without greens, lets you dive into New Orleans’ rich food history. It’s a dish that shows off your creativity, blending many flavors from Creole and Cajun cooking. This dish has French, African, and Spanish roots, making it a key part of Louisiana’s culture.

Choosing a gumbo without veggies lets you make it fit your diet while keeping its deep flavor. You can play with different stocks and ingredients to make it your own. Gumbo is a big part of New Orleans’ food scene, so making it at home is a fun and meaningful experience.

As you get better at making gumbo, remember it’s about bringing people together. Invite your family and friends over to enjoy this traditional dish. Whether it’s veggie-free or filled with bayou goodies, every gumbo tells a story.