Gumbo Fried Rice Recipe

Yields: 4-6 servings
Prep Time: 30 minutes
Cook Time: 30-40 minutes


For the Rice:

  • 2 cups long grain white rice
  • 3 cups chicken broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the Gumbo Base:

  • 2 tablespoons olive oil
  • 1/2 pound andouille sausage, sliced
  • 1/2 pound boneless, skinless chicken thighs, cubed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Creole seasoning (or Cajun seasoning)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, adjust for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth

For the Fried Rice:

  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 cup frozen okra, sliced (optional)
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil (optional)
  • 2 green onions, sliced for garnish


1. Cook the Rice:

  • Rinse the rice in a fine-mesh strainer until water runs clear.
  • Heat olive oil in a medium saucepan over medium heat. Add rice and cook, stirring, for 1-2 minutes until slightly toasted.
  • Add chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Remove from heat and let stand, covered, for an additional 10 minutes. Fluff with a fork.

2. Make the Gumbo Base:

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and chicken, cooking until browned, about 5-7 minutes. Remove from pan and set aside.
  • Add onion, bell pepper, and celery to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
  • Add garlic and cook for another 30 seconds.
  • Sprinkle flour over vegetables, stir constantly for 1 minute.
  • Gradually whisk in chicken broth, tomatoes, Creole seasoning, thyme, and cayenne (if using). Bring to a simmer and cook until slightly thickened, about 5 minutes.
  • Return the sausage and chicken to the skillet and simmer for another 5 minutes or until flavors have blended.

3. Assemble the Fried Rice:

  • Heat butter in a large wok or skillet over medium-high heat. Add the shrimp (and okra, if using) and cook until shrimp are pink and cooked through, about 2-3 minutes. Remove and set aside.
  • Push the cooked rice to one side of the pan. Pour beaten eggs into the empty side. Scramble the eggs, then mix thoroughly with the rice.
  • Add the gumbo base, cooked shrimp (and okra), soy sauce, and sesame oil (if using). Stir-fry for 2-3 minutes until everything is heated through and flavors combine.
  • Taste and adjust seasonings as needed.

4. Garnish and Serve:

  • Garnish with sliced green onions and serve immediately. Hot sauce on the side is optional!


  • Make Ahead: Prepare the rice and gumbo base in advance and store in the refrigerator. Assemble and cook the fried rice just before serving.
  • Spice It Up: Add more cayenne pepper or hot sauce for extra heat.
  • Customize: Feel free to add other vegetables or switch up the protein options.

Enjoy your delicious and hearty Gumbo Fried Rice!


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