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Cajun Gumbo Recipe
Annie Graves

Cajun Gumbo

Enjoy the rich and comforting flavors of Cajun Gumbo! Packed with tender chicken, sausage, shrimp, and bold spices, it’s the ultimate Southern comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Gumbo
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour for the roux
  • 1 large onion finely chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 lb andouille sausage sliced into rounds
  • 1 lb large shrimp peeled and deveined
  • 6 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 2 tbsp Cajun seasoning store-bought or homemade
  • 1/2 tsp cayenne pepper optional, for heat
  • 1 bay leaf
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried thyme
  • 2 cups sliced okra optional, for thickening
  • Salt and freshly ground black pepper to taste
  • 4 cups cooked white rice for serving
  • Hot sauce for serving
Substitutions
  • Vegan: Replace the chicken sausage, and shrimp with plant-based alternatives, and use vegetable broth instead of chicken broth.
  • Gluten-Free: Use gluten-free flour for the roux.
  • Low-Sodium: Use low-sodium chicken broth and reduce the added salt.

Method
 

Make the Roux
  1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a deep golden brown, about 10-15 minutes.
  3. Be careful not to burn the roux—keep stirring!
Cook the Vegetables
  1. Add the chopped onion, green bell pepper, celery, and garlic to the roux.
  2. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the Chicken and Sausage
  1. Stir in the chicken thighs and sliced andouille sausage.
  2. Cook for 5 minutes, allowing the chicken to brown slightly.
Build the Gumbo
  1. Pour in the chicken broth and diced tomatoes.
  2. Stir in the Cajun seasoning, cayenne pepper (if using), bay leaf, Worcestershire sauce, parsley, thyme, and okra (if using).
  3. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 45-60 minutes.
  4. Stir occasionally to prevent sticking.
Add the Shrimp
  1. About 10 minutes before serving, stir in the shrimp and cook until they turn pink and are cooked through.
  2. Season the gumbo with salt, black pepper, and hot sauce to taste.
Serve
  1. Ladle the Cajun Gumbo over cooked white rice and garnish with extra parsley.
  2. Serve with hot sauce on the side.
  3. 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.