Name: Cajun Gumbo
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 lb andouille sausage, sliced; 1 lb boneless chicken thighs, chopped; 1 tsp Cajun seasoning; 1/2 tsp dried thyme; 1/2 tsp paprika; 1/4 tsp cayenne pepper (optional); 6 cups chicken broth; 2 bay leaves; Salt and pepper, to taste; 1 lb shrimp, peeled and deveined; 1/4 cup chopped green onions; 1/4 cup chopped fresh parsley; Cooked white rice, for serving

Description

Cajun Gumbo is a hearty and flavorful stew from Louisiana, packed with a medley of meats or seafood, vegetables, and spices, all simmered in a rich, dark roux-based broth.

Ingredients

Scale

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb boneless chicken thighs, chopped
1 tsp Cajun seasoning
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
6 cups chicken broth
2 bay leaves
Salt and pepper, to taste
1 lb shrimp, peeled and deveined
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
Cooked white rice, for serving

Instructions

In a large pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux is a dark brown color (about 20–25 minutes).
Add onion, bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes until softened.
Stir in the sausage and chicken. Cook for another 5 minutes.
Add Cajun seasoning, thyme, paprika, cayenne (if using), and mix well.
Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
Add shrimp, green onions, and parsley. Simmer for an additional 5–7 minutes, or until the shrimp are pink and cooked through.
Remove bay leaves and season with salt and pepper to taste.
Serve hot over cooked white rice.

Notes

For seafood gumbo, replace chicken and sausage with crab, oysters, and more shrimp.
Use store-bought roux to save time.
Gumbo tastes even better the next day after the flavors have melded.

Nutrition

Serving Size: 1 bowl with rice
Calories: 420
Sugar: 4g
Sodium: 950mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 28g
Cholesterol: 150mg

Keywords: cajun gumbo, louisiana gumbo, chicken and sausage gumbo, shrimp gumbo, southern comfort food