Whiskey-Infused New Orleans Spiced Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty gumbo rich with traditional spices and a splash of whiskey for a warming depth of flavor, inspired by New Orleans liquor culture. This caribbean-inspired soups ready in about 75 minutes pairs vegetable oil, all-purpose flour, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 cloves minced garlic cloves
• 8 oz andouille sausage, sliced
• 12 oz chicken thighs, boneless and skinless, cut into 1-inch pieces
• 4 cups chicken stock
• 1/4 cup whiskey
• 1 cup diced tomatoes with juice
• 1 tsp dried thyme
• 2 leaves bay leaves
• 2 tsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked white rice
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat. Gradually whisk in 1/4 cup all-purpose flour, stirring constantly to make a roux; cook for 15-20 minutes until it turns a deep brown color and smells nutty, stirring frequently to avoid burning.
2. Step 2: Add 1 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 3 minced garlic cloves to the roux. Sauté over medium heat for 5 minutes until the vegetables are soft and fragrant.
3. Step 3: Stir in 8 oz sliced andouille sausage and 12 oz chicken thigh pieces, cooking until the chicken is lightly browned, about 5 minutes.
4. Step 4: Pour in 4 cups chicken stock and 1/4 cup whiskey, stirring to deglaze the pot and lift any browned bits. Add 1 cup diced tomatoes with juice, 1 tsp dried thyme, 2 bay leaves, 2 tsp cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring the mixture to a simmer, cover, and cook over low heat for 45 minutes, stirring occasionally, until the chicken is tender and flavors meld.
6. Step 6: Remove bay leaves. Serve the gumbo hot over 2 cups cooked white rice, garnished with 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley.