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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
