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Camellia Brand
Stovetop Cajun Gumbo in a blue dutch oven featuring shrimp and sasuage next to a box of camellia brand gumbo roux base and a plate of white rice

Stovetop Cajun Gumbo

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  • 1/2 teaspoon oil
  • 1 pound boneless chicken breasts or thighs
  • 1 pound smoked sausage
  • 1 package of Camellia Brand Gumbo Cajun Roux Base
  • 7 cups cool water
  • Cooked rice
Total time:
1 hour, 10 minutes
Prep time:
10 minutes
Cook time:
1 hour


  1. In a medium pot, add ½ teaspoon oil.
  2. Cook 1 pound chicken and 1 pound sausage (cut into bite-size pieces) over medium heat until browned.
  3. In a separate bowl, whisk Gumbo Cajun Roux Base into 7 cups cool water until combined.
  4. Add mixture to chicken and sausage in pot, and bring to a boil.
  5. Simmer uncovered over low heat for 40 to 50 minutes (or until desired consistency is reached), stirring occasionally.
  6. Serve over rice.


  • Use peeled shrimp or crawfish to make a seafood gumbo. Add seafood in last 15 minutes to prevent overcooking.
  • For extra flavor, add vegetables like chopped okra, collard greens, and green onions.
  • Make it vegetarian or vegan by replacing meat or seafood with collard greens, turnip greens, mushrooms, or your favorite plant-based protein.