A Texas twist on a Louisiana classic
If you know me, you know I love a good gumbo. It’s comfort food, community, and a little bit of culinary therapy all rolled into one. I’ve spent years perfecting this recipe — and after a crowd of friends recently asked for it, I figured it’s time to share it here.
This isn’t a shortcut gumbo. We’re talking about building deep flavor the old-fashioned way — with a real roux, a slow simmer, and that unmistakable Cajun kick that makes you want seconds.
🥘 The Backstory
It started with a jar of roux (yes, I’ve used Doguet’s plenty of times when I’m in a hurry), but this version goes back to basics.
We’re using a true 1-to-1 flour and oil roux, built slowly until it’s a deep chocolate brown. From there, we layer in the “holy trinity” — onion, celery, and bell pepper — and then bring everything together with a mix of chicken bone broth and stock for that perfect balance of flavor and body.
And let me tell you, this one fed a crowd. We’re talking 10 to 12 happy adults, full plates, and a few going back for thirds.
🍗 Ingredients
You’ll need:
- 3 lbs chicken thighs
- 3 lbs andouille sausage
- 1 cup flour + 1 cup oil (for your roux). Make more if needed and DO NOT BURN
- 6 cups chicken bone broth
- 4 cups chicken stock
- Onions, bell peppers, celery, and garlic
- Cajun seasonings — smoked paprika, cayenne, thyme, Worcestershire, and hot sauce
- Bay leaves, parsley, and green onions
- Rice and French bread to serve
If you want the full printable recipe, you can grab it right here:
📄 Danny Frank’s Cajun Chicken & Sausage Gumbo Recipe (Download)
🔥 The Secret
The secret to great gumbo isn’t fancy ingredients — it’s patience.
You can’t rush the roux. You can’t skip the slow simmer. The magic happens in that last 30 minutes, when everything blends together and your kitchen smells like you’re sitting in a Cajun café in Lafayette.
It’s the kind of dish that brings people to the table — and keeps them talking long after dinner’s done.
🏡 From My Kitchen to Yours
I might spend most of my time helping people buy and sell homes around Pearland and Friendswood, but there’s something about cooking that reminds me why “home” matters so much.
It’s not just where we live — it’s where we gather, laugh, and share food like this.
If you make this gumbo, let me know how it turns out. I’d love to hear your twist on it!
✳️ Bottom Line
Whether it’s real estate or recipes, I believe in doing things the right way — with care, attention, and a little local flavor.
If you’re thinking about buying, selling, or investing in real estate anywhere in the Greater Houston area — especially Pearland, Friendswood, or Alvin — let’s talk.
I’m happy to share local insights, market trends, and smart strategies to help you make your next move with confidence.
So, here’s to good food, good friends, and great homes.
– Danny Frank, The Pearland Real Estate Expert
📞 713-569-8102
🌐 www.ThePearlandRealEstateExpert.com
🏡 Realtor | Coach | Mentor | Gumbo Lover
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