Cajun Gumbo
Dive into the heart of Louisiana with this authentic Cajun Gumbo, a soulful and flavor-packed one-pot wonder that’s perfect for gatherings or weeknight dinners. This recipe features a rich, nutty roux as its base, giving the dish its signature depth, while layers of succulent andouille sausage, tender chicken thighs, and juicy shrimp ensure every bite bursts with hearty goodness. Classic aromatics like onion, celery, and bell pepper provide the foundation for a melody of flavors, perfectly complemented by Cajun seasoning, thyme, and bay leaves for a bold, spicy kick. Okra adds texture and helps thicken the stew naturally, while a simmer of savory chicken stock and tomatoes ties it all together. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this crowd-pleasing gumbo is a comforting bowl of Southern tradition. Perfect your roux technique and get ready to enjoy the ultimate taste of Cajun cuisine!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 12 ounces andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery stalk, diced
- 3 cloves garlic, minced
- 6 cups chicken stock
- 14.5 ounces canned diced tomatoes
- 1 tablespoon Cajun seasoning
- 0.5 teaspoon dried thyme
- 2 leaves bay leaves
- 2 cups okra, sliced
- 1 pound shrimp, peeled and deveined
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- 0.25 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually whisk in the flour to create a roux. Cook, stirring constantly, until the roux turns a deep brown color, about 20-25 minutes. Be careful not to burn it.
Add the andouille sausage and chicken pieces to the pot and cook for 5 minutes, stirring occasionally.
Stir in the diced onion, green bell pepper, celery, and garlic. Cook for 5-7 minutes or until the vegetables begin to soften.
Slowly pour in the chicken stock while stirring to combine. Add the canned diced tomatoes (with their juices), Cajun seasoning, dried thyme, and bay leaves. Stir well.
Bring the gumbo to a simmer over medium heat, then reduce the heat to low. Cover and let it simmer for 45 minutes, stirring occasionally.
Add the okra and simmer for another 15 minutes, uncovered.
Stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust the seasoning with salt and black pepper as needed.
Serve the gumbo hot over cooked white rice. Garnish with chopped green onions and parsley for a fresh finish.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
