Louisiana Hearty Cajun Gumbo (Print Version)
Soulful Cajun stew with meat, seafood, and vegetables in a deep chocolate roux – the ultimate Southern comfort food.
# What You’ll Need:
→ Main Ingredients
01 - 1/2 cup vegetable oil
02 - 1/2 cup all-purpose flour
03 - 1 green bell pepper, diced
04 - 1 onion, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 6 cups chicken broth
08 - 1 lb andouille sausage, sliced
09 - 1 lb boneless, skinless chicken thighs, cut into chunks
10 - 1 can (14.5 oz) diced tomatoes (optional)
11 - 2 tsp Creole seasoning
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper (adjust to taste)
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 lb shrimp, peeled and deveined (optional for seafood gumbo)
17 - 1 cup okra, sliced (optional)
18 - Salt and black pepper, to taste
19 - Fresh parsley, chopped (for garnish)
20 - Cooked white rice, for serving
# How to Make It:
01 - In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to form a roux. Cook the roux, stirring constantly, for 20–30 minutes, until it turns a deep chocolate brown color. Be patient — don't rush or stop stirring.
02 - Add the diced bell pepper, onion, celery, and garlic to the roux. Cook for 5–7 minutes until vegetables soften. Slowly stir in the chicken broth, scraping up any browned bits from the bottom. Add sausage, chicken, tomatoes (if using), Creole seasoning, paprika, cayenne, bay leaves, and thyme. Bring to a simmer. Reduce heat and simmer uncovered for about 45–50 minutes, stirring occasionally.
03 - Add shrimp and okra during the last 10 minutes of cooking. Simmer just until the shrimp turn pink and are cooked through. Remove bay leaves. Adjust seasoning with salt and pepper.
04 - Spoon gumbo over a mound of white rice. Garnish with chopped parsley before serving.
# Additional Tips::
01 -
- Ready in under 2 hours for authentic flavor without all-day cooking
- Versatile recipe allowing for seafood, chicken, or sausage variations
- Feeds a crowd with minimal effort
- Perfect make-ahead dish that tastes even better the next day
02 -
- Louisiana gumbo improves with time and tastes even better the next day or two
- The chocolate-colored roux is the key to authentic flavor never rush this step
- Freezes beautifully for up to 3 months making it perfect for meal prep
03 -
- Always make your roux in a heavy bottomed pot preferably cast iron which distributes heat evenly and prevents hot spots that could burn the roux.
- For seafood gumbo consider making a seafood stock with shrimp shells and crab bodies before starting the recipe for an intensified ocean flavor.
- Keep gumbo at a low simmer never a rolling boil especially after adding seafood as aggressive cooking will toughen the proteins.