Real Cajun Gumbo from a Louisianaian
Dive into the heart of Louisiana cuisine with this authentic "Real Cajun Gumbo from a Louisianaian"! Featuring a deeply flavorful roux cooked to perfection, this gumbo layers rich and smoky andouille sausage, tender shrimp, and optional crabmeat with the classic “holy trinity” of onion, bell pepper, and celery. Simmered with okra for natural thickening and seasoned with bold Cajun spices, this hearty stew brings the soulful essence of the Bayou to your table. Served over fluffy white rice and garnished with fresh green onions and parsley, it’s a true celebration of Southern comfort food. Perfect for gatherings or a cozy family dinner, this gumbo is an irresistible blend of tradition and taste that’ll transport your palate straight to Louisiana.
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 12 ounces andouille sausage, sliced
- 6 cups chicken stock
- 1 14.5-ounce can diced tomatoes (with juice)
- 2 pieces bay leaves
- 2 tablespoons cajun seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups okra, sliced (fresh or frozen)
- 1 pound uncooked shrimp, peeled and deveined
- 0.5 pound crabmeat (optional)
- 4 cups cooked white rice (for serving)
- 0.25 cup green onions, chopped (for garnish)
- 2 tablespoons 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.
Stir the roux constantly for 20-30 minutes until it is a dark chocolate-brown color. Be careful not to let it burn; adjust the heat as needed.
Add the diced onion, green bell pepper, and celery (the holy trinity) to the roux. Cook for 5 minutes, stirring frequently, until softened.
Add the minced garlic and sliced andouille sausage. Cook for another 5 minutes to blend the flavors.
Gradually stir in the chicken stock, ensuring there are no lumps. Add the diced tomatoes (with juice), bay leaves, Cajun seasoning, salt, and black pepper. Stir well.
Bring the mixture to a boil, then lower the heat and simmer uncovered for 45 minutes, stirring occasionally.
Add the sliced okra to the gumbo and simmer for another 30 minutes. The okra will help thicken the gumbo and enhance its flavor.
After 75 minutes of total simmering, add the shrimp and crabmeat (if using). Cook for 10 minutes or until the shrimp are pink and cooked through.
Taste and adjust the seasoning with more Cajun seasoning or salt if needed. Remove the bay leaves before serving.
Serve the gumbo hot over cooked white rice in bowls. Garnish with chopped green onions and parsley for added freshness.
Nutrition Facts
Calories |
4868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 9087 mg | 395% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 39.0 g | ||
| Protein | 326.2 g | 652% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1256 mg | 97% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5427 mg | 115% | |
*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.
