If you’re craving a bowl of comforting, flavor-packed goodness, this Cajun Gumbo is the perfect dish. Filled with tender chicken, sausage, shrimp, and bold Cajun spices, this gumbo is a rich and satisfying meal that warms the soul. Whether you’re cooking it up for a special occasion or just want to enjoy a taste of the South, this gumbo is sure to impress.
Ready to dive into a big bowl of deliciousness? Let’s get started!

Cajun Gumbo
Ingredients
Method
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep golden brown, about 10-15 minutes.
- Be careful not to burn the roux—keep stirring!
- Add the chopped onion, green bell pepper, celery, and garlic to the roux.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the chicken thighs and sliced andouille sausage.
- Cook for 5 minutes, allowing the chicken to brown slightly.
- Pour in the chicken broth and diced tomatoes.
- Stir in the Cajun seasoning, cayenne pepper (if using), bay leaf, Worcestershire sauce, parsley, thyme, and okra (if using).
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 45-60 minutes.
- Stir occasionally to prevent sticking.
- About 10 minutes before serving, stir in the shrimp and cook until they turn pink and are cooked through.
- Season the gumbo with salt, black pepper, and hot sauce to taste.
- Ladle the Cajun Gumbo over cooked white rice and garnish with extra parsley.
- Serve with hot sauce on the side.
- Enjoy!
Notes
Nutritional Information (Per Serving – 1 cup of gumbo with rice):
- Calories: 400-450
- Carbohydrates: 35g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 6g
- Sodium: 800mg
- Fiber: 3g
- Sugar: 4g
Notes/Advice:
- Additions/Subtractions:
- For a thicker gumbo, use okra or a little file powder (ground sassafras leaves) to thicken the broth. File powder can be added at the end of cooking or served on the side for guests to sprinkle in.
- You can adjust the level of spice to your preference by adding more or less cayenne pepper or hot sauce.
- If you don’t have andouille sausage, smoked sausage or kielbasa makes a great substitute.
Variations:
- Seafood Gumbo: Use a combination of shrimp, crab, and crawfish for a seafood-only gumbo. Add the seafood near the end of cooking to avoid overcooking.
- Vegetarian Gumbo: Use vegetable broth and substitute the meat with extra vegetables like mushrooms, zucchini, and extra okra for thickness.
- Spicy Gumbo: Add extra cayenne pepper or a chopped jalapeño to the gumbo for more heat.
Suggestions:
- Serving Ideas: Serve Cajun Gumbo with crusty French bread, cornbread, or a simple green salad. A cold beer or iced tea makes a perfect pairing with the spicy flavors of the gumbo.
- Make It Ahead: Gumbo tastes even better the next day, so feel free to make it ahead of time. Store it in the fridge and reheat it gently on the stovetop before serving.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop, adding a little extra broth if needed.
Final Thoughts:
And there you have it—Cajun Gumbo that’s rich, hearty, and full of bold Southern flavors! This classic dish is perfect for a cozy family dinner or for entertaining guests with its deep layers of flavor. Whether you’re enjoying the chicken, sausage, and shrimp combination or trying one of the variations, this gumbo is sure to warm you up and leave you satisfied. So gather your ingredients, stir up a rich roux, and enjoy a bowl of this delicious Cajun comfort food. Bon appétit!