Authentic Cajun Gumbo
A hearty and flavorful Cajun dish from Louisiana, combining chicken, andouille sausage, and shrimp in a rich stew served over rice.
Ingredients
For the Roux
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 2 cups okra, sliced
- 4 green onions chopped (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
Meats
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
Liquids and Seasonings
- 1 can diced tomatoes (14.5 oz), undrained
- 4 cups chicken broth
- 2 cups water
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Serving
- as needed cooked white rice
Instructions
Make the Roux
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour, stirring constantly to prevent burning.
- Cook the roux, stirring continuously, until it turns a deep brown color, about 20-30 minutes.
Sauté the Vegetables
- Once the roux is ready, add the chopped onion, green bell pepper, and celery.
- Sauté the vegetables in the roux until they are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
Add the Meats
- Add the chicken thighs and andouille sausage to the pot.
- Cook until the chicken is browned on all sides and the sausage is heated through, about 5-7 minutes.
Simmer the Gumbo
- Stir in the diced tomatoes, chicken broth, water, bay leaves, dried thyme, dried basil, paprika, cayenne pepper, black pepper, and salt.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally.
Add the Shrimp and Okra
- Add the shrimp and sliced okra to the pot.
- Continue to simmer for another 15-20 minutes, or until the shrimp are cooked through and the okra is tender.
Serve
- Remove the bay leaves from the gumbo.
- Ladle the gumbo over cooked white rice in serving bowls.
- Garnish with chopped green onions and fresh parsley.
Notes
Gumbo tastes even better the next day, and you can customize it by adding other proteins like crab or using different types of sausage.