Authentic Cajun Gumbo is a hearty and flavorful stew that’s steeped in Louisiana tradition. It’s packed with tender chicken, succulent shrimp, and savory andouille sausage, simmered together with aromatic vegetables and spices in a rich roux-based broth.
This gumbo is not overly spicy, but it has just the right amount of kick to warm you up. It’s the perfect dish for a cozy dinner or a festive gathering, bringing a taste of the bayou straight to your kitchen. If you’re looking for a robust and satisfying meal, this gumbo will not disappoint. With its layers of flavors and comforting texture, it’s a true Cajun classic that will delight your taste buds and leave you craving more.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups okra, sliced
- 4 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Directions
- Make the Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Cook the roux, stirring continuously, until it turns a deep brown color, about 20-30 minutes. Be patient and keep stirring to ensure an even color and prevent it from burning.
- Sauté the Vegetables: Once the roux is ready, add the chopped onion, green bell pepper, and celery. Sauté the vegetables in the roux until they are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Add the Meats: Add the chicken thighs and andouille sausage to the pot. Cook until the chicken is browned on all sides and the sausage is heated through, about 5-7 minutes.
- Simmer the Gumbo: Stir in the diced tomatoes, chicken broth, water, bay leaves, dried thyme, dried basil, paprika, cayenne pepper, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally.
- Add the Shrimp and Okra: Add the shrimp and sliced okra to the pot. Continue to simmer for another 15-20 minutes, or until the shrimp are cooked through and the okra is tender.
- Serve: Remove the bay leaves from the gumbo. Ladle the gumbo over cooked white rice in serving bowls. Garnish with chopped green onions and fresh parsley.
Enjoy this rich and flavorful Cajun Gumbo, a true taste of Louisiana that will warm your soul and delight your palate!
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