Authentic Cajun Gumbo Recipe

Introduction

This Authentic Cajun Gumbo is a rich, flavorful stew that brings the heart of Louisiana cuisine to your table. Packed with smoky andouille sausage, tender chicken, fresh shrimp, and a deeply browned roux, it’s a comforting meal perfect for sharing with family and friends.

Ingredients

• 0.5 cup all-purpose flour
• 0.5 cup vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 12 oz andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, chopped
• 1 lb shrimp, peeled and deveined
• 1 cup sliced okra (fresh or frozen)
• 6 cups chicken stock
• 2 bay leaves
• 1 tbsp Cajun seasoning
• Salt and black pepper to taste
• 0.25 cup chopped green onions (for garnish)
• 4 cups cooked white rice (for serving)

Instructions

1. Step 1: Heat vegetable oil in a large pot or Dutch oven over medium heat. Slowly whisk in the flour to begin the roux. Stir constantly for 20–30 minutes until it turns a deep chocolate brown.
2. Step 2: Add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
3. Step 3: Mix in the andouille sausage and chopped chicken thighs. Cook for 5–7 minutes, allowing the meat to brown slightly.
4. Step 4: Gradually stir in the chicken stock while scraping the bottom of the pot to lift any browned bits. Add bay leaves and Cajun seasoning. Bring to a boil, then reduce to a simmer. Cook uncovered for 45 minutes.
5. Step 5: Stir in sliced okra and cook for 10 minutes. Add shrimp and cook until just pink, about 5–7 minutes.
6. Step 6: Season to taste with salt and black pepper. Remove bay leaves before serving.
7. Step 7: Serve hot over cooked white rice and garnish with chopped green onions.

Tips & Variations

• Use a heavy-bottomed pot for even heat distribution when making the roux to prevent burning.
• If fresh okra isn’t available, frozen okra works well and doesn’t require thawing before adding.
• For extra depth, add a splash of Worcestershire sauce or a few dashes of hot sauce to taste.
• Try substituting smoked sausage if andouille is unavailable, but keep the cooking times the same.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Gumbo often tastes even better the next day as the flavors meld. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gumbo without andouille sausage?

Yes, you can use other smoked sausages or even kielbasa as a substitute. The smoky flavor adds depth, but the gumbo will still be delicious without it.

Is it necessary to make a roux from scratch?

Making a roux is traditional and provides the characteristic flavor and thickness to gumbo, but if short on time, you can use pre-made roux or a thickening agent. Just note the flavor may be less authentic.

Authentic Cajun Gumbo Recipe

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★★★★★

4.6 from 74 reviews

• Author: anna
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

This Authentic Cajun Gumbo recipe delivers a rich, flavorful stew featuring a deep chocolate-brown roux, andouille sausage, chicken, shrimp, and okra simmered together to create a classic Louisiana dish. Perfectly spiced with Cajun seasoning and served over fluffy white rice, it’s a hearty meal that brings a taste of the South to your table.

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Ingredients

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Roux

• 0.5 cup all-purpose flour
• 0.5 cup vegetable oil

Vegetables & Aromatics

• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup sliced okra (fresh or frozen)
• 0.25 cup chopped green onions (for garnish)

Proteins

• 12 oz andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, chopped
• 1 lb shrimp, peeled and deveined

Liquids & Seasonings

• 6 cups chicken stock
• 2 bay leaves
• 1 tbsp Cajun seasoning
• Salt and black pepper to taste

Serving

• 4 cups cooked white rice

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Instructions

1. Make the Roux: Heat vegetable oil in a large pot or Dutch oven over medium heat. Slowly whisk in the flour and stir constantly for 20–30 minutes until the mixture turns a deep chocolate brown, developing the rich base flavor for the gumbo.
2. Sauté Vegetables: Add the diced onion, green bell pepper, and celery to the roux. Sauté until the vegetables soften, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release their aroma.
3. Cook Proteins: Mix in the sliced andouille sausage and chopped chicken thighs. Cook them for 5–7 minutes, allowing the meat to brown slightly and deepen in flavor.
4. Add Liquids and Seasonings: Gradually stir in the chicken stock while scraping the bottom of the pot to deglaze and incorporate all the flavorful bits. Add the bay leaves and Cajun seasoning. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 45 minutes to develop complexity.
5. Add Okra and Shrimp: Stir in the sliced okra and cook for 10 minutes to thicken and enhance the gumbo. Add the shrimp and cook until just pink, about 5–7 minutes, ensuring tender, juicy seafood.
6. Season and Remove Bay Leaves: Season the gumbo to taste with salt and black pepper. Remove the bay leaves before serving to avoid any bitterness.
7. Serve: Spoon the hot gumbo over cooked white rice and garnish with chopped green onions for a fresh finish.

Notes

• Be patient when making the roux; stirring constantly at medium heat prevents burning and develops rich flavor.
• Use fresh or frozen okra based on availability; okra helps thicken the gumbo naturally.
• Andouille sausage adds authentic smoky flavor, but smoked sausage can be substituted if unavailable.
• Adjust Cajun seasoning to taste depending on desired spice level.
• Gumbo improves in flavor if allowed to rest a few hours or overnight.
• Serve with crusty bread alongside for an extra hearty meal.

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Keywords: Cajun gumbo, Louisiana gumbo, seafood gumbo, chicken and sausage gumbo, traditional Cajun recipe, roux, southern cooking