I need a quick & good gumbo recipe

First you make a roux.

Seriously, I make a damn good gumbo but do not have a written down recipe. I'm sure there will be some good recipes posted soon.

Slice smoked sausage and brown in bottom of pot and remove. Dice 1 yellow onion and cook down in sausage grease. Add 1 cut up seasoned fryer chicken and sausage to pot with 1/2 jar roux and bring to boil. Add Tasso and andouille if you have it but not necessary. Simmer 1 hour. I add some garlic powder while simmering and hot sauce to taste.

Chop 1 cup of onion, 3/4 cup celery, 3/4 cup of green bell peppera and 4 cloves of garlic. If you like lots of evgetables, double these quantities. Set aside.

Slice 2 cups andouille sausage (your brand) and 1 cup raw or cooked chicken. If you have tasso, cube 1/2 cup. If you like lots of meat, increase these quantities. Set aside.

In a heavy pot (6-8 qt) brown sausage and then add raw chicken. Continue browning until chicken is seared, Season with a little salt, cayenne, and black pepper. If using Tasso, add it toward the end, Remove from pot and set aside.

To 1/4 cup oil (Bacon, lard or vegetable), in a heavy pot, add close to 1/2 cup flour, and brown over medium heat, with constant stirring until a brown shoe colored roux forms. DO NOT SKIP CONSTANT STIRRING! DO NOT BURN THE ROUX!

Reduce heat and add vegetables. cook, with stirring until they begin to get tender. Add 4 cups good chicken stock, seared meat and if using precooked chicken, add it now. If extra company shows up, add a little more chicken stock to pot.

Bring to a boil and cook for 15 minutes at a low boil. Taste for seasoning and add salt, black pepper, cayenne and hot sauce as desired (it will probably need more, but tasting may keep you from adding too much.

If your granny added her secret seasonings to gumbo (bay leaf, crab boil, worchestershire sauce, wine, whatever) add them as desired.

Continue cooking at low boil for 30 minutes to 2 hours.

Serve with a scoop of cooked rice, or potato salad and a sprinkling of sliced green onions. If serving with potato salad, ask if diners want it in bowl or served in separate plate.

If you are a jar roux person, skip roux making steps and add roux in a jar to boiling chicken stock and vegetables. Or seek recipe from jarred roux person. Or follow jar directions.

I am a fried chicken fan and if I have time, I like to fry my chicken to cook it. Add the fried chicken to the boiling liquid, cook for a while and remove to debone and cut to desired size. Some will cook their raw chicken n the boiling liquid and then debone and cut to size. That works well also.

This recipe and many others wil get you to an acceptable gumbo

Karys, pre chopped trinity , and rotisserie chicken makes a perfectly fine gumbo.

I still make the stock from the carcass and it’s great.

2 pound sausage
16 oz. container of Guidry's chopped veggies
1 rotisserie chicken
4 qts water
Heaping tbsp of chicken base
Garlic powder
16 Oz Savoie's dark jar roux

Brown sausage
Add veggies to soften
Add roux, chicken base, and garlic powder, stir to combine and cook down roux about 5 minutes on low
Add 1 qt water at a time, and stir to blend after each quart.
Bring to boil and simmer
Add chicken for 1 hour

Cajun Ninja chicken & sausage gumbo
Uses rotisserie chicken

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Karys, pre chopped trinity , and rotisserie chicken makes a perfectly fine gumbo. I still make the stock from the carcass and it’s great.

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I do the same and have had people tell me it’s the best gumbo they’ve ever had!

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4 qts water

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At least do store bought stock