Pan method — keeps the gumbo thick and flavorful while reawakening that deep, smoky roux flavor.
Chicken and Veggie Gumbo with White Rice
Meal credits 1
A Southern-inspired island favorite — tender chicken and garden veggies simmered in a rich, smoky roux-based gumbo sauce, served with fluffy white rice for that perfect comfort bowl.
Ingredients
Chicken Thigh, Andouille Sausage, Tapioca Flour, Onion, Green Bell Pepper, Celery, Garlic, Seasoning, Chicken Broth, Bay Leaf, Ghee Butter, Okra, Long Beans & Zucchini.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 650 |
| Fat | Grams | 37 |
| Carb | Grams | 25 |
| Protein | Grams | 53 |
Heating Instructions
Add a dash of hot sauce or squeeze of lemon for a little kick. Garnish with green onions or parsley for a true Southern finish.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway for even heating. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the gumbo.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot and steamy.
Heat 1 tsp oil in a pan on medium-low. Add gumbo and rice, stir occasionally for 4–5 minutes until evenly heated.