This recipe for authentic Cajun gumbo will not only fill your tummy but also your spirit. Folks, this one-pot gumbo is bursting with flavor. A thick, meaty roux foundation, sautéed aromatics, and a ton of chicken, andouille sausage, crab, and shrimp are the first ingredients. This comforting mainstay is the definition of perfection! A delightful dinner for a big occasion or a comfortable evening!
Hello, pals! Let’s face it, not many recipes can quite capture the warmth and richness of a classic bowl of gumbo. When I’m craving something deep and wonderful, there are maybe five meals that immediately spring to mind, and this happens to be one of them. I’ve had this recipe lying in my drafts for a while, but now it’s ready! It’s time for my Cajun gumbo right now!
Authentic Cajun Gumbo
To begin with, one of the most well-known foods to come out of Louisiana’s Cajun-Creole roots is gumbo. Gumbo, in contrast to regular soup, is considerably heartier and resembles a thick stew thanks to a few essential elements that genuinely distinguish it as a Cajun or Creole delicacy. This recip is for traditional Cajun-style gumbo, which has a richly colored roux, no tomatoes, and lots of flavorful depth with a distinct Cajun flair.
Gumbo is another one of those dishes about which people have differing opinions. Gumbo aficionados may quarrel about oil against lard, okra versus no okra, filé powder versus none, these meats versus those meats, etc. Even while gumbo recipes vary widely, this one has been perfected to produce a single, incredibly tasty, and comforting pot of delight. The tastes are robust, gratifying, and very rich.
Although gumbo has a reputation for being somewhat complicated, this Cajun gumbo recipe is both incredibly simple and a labor of love. Additionally, the entire meal is prepared in a single pot! The labor-intensive part of the entire recipe is creating the roux foundation, which is a blend of flour and fat! But you’re set to go, boo, with your utensil + elbow grease and my simple tips/tricks. Everything else is a snap once that roux is perfected!
Ingredients Needed For This Cajun Gumbo
- Oil: For making a roux and sautéing the chicken or sausage.
- Flour: I use all-purpose flour, which works well with the oil for the roux.
- Chicken: For this gumbo, I’m using skinless, boneless chicken thighs.
- Andouille sausage: Andouille sausage is a mainstay of Cajun and Creole cooking. It is beautifully seasoned, smoked, then cooked. Andouille sausage may be easily replaced with kielbasa or beef sausage. For those who adore andouille sausage, try this gumbo made with chicken and sausage, this red beans and rice dish, or this delicious cabbage and sausage dish.
- Vegetables: The Cajun/Creole holy trinity, onion, bell pepper, and celery, are required! One traditional, non-negotiable component of gumbo is the trinity combination.
- Garlic: Needs no introduction—it’s #bae and essential to life!
- Chicken stock/broth: To make things extra dellicious and rich, use a lot of flavor in your chicken stock or broth. Low sodium is what I prefer to use because the Cajun spice will already have a strong salty taste. Make use of fish stock, chicken stock, or a mix of the two.
- Cajun seasoning: Cajun seasoning is a kind of spice mixture that includes red, black, and white peppers as well as garlic. My kitchen cupboard is always stocked with brands like Tony Chachere’s and Slap Ya Mama because of their Cajun-forward charm!
- Additional seasonings: ground white pepper and bay leaves for a kick.
- Seafood: I use shrimp and lump crab meat in addition to the chicken and sausage. The seafood adds further mouthwatering depth and a pleasing diversity of taste that sings like a choir! In gumbo, seafood is crucial!
- Filé powder Gumbo: The pulverized leaves of sassafras are this component. You guys, without this earthy thickening at the end to thicken and enhance the gumbo pot, gumbo just isn’t the same.
- Okra: One of the main ingredients of gumbo is this edible pod. It would be difficult to locate a gumbo recipe without them. Okra thickens as well.
- For serving: Cooked rice, spicy sauce, and freshly cut parsley and scallions are served.
Gumbo Meat Variations & Customizations
While the chicken, sausage, crab, and shrimp in this Cajun gumbo are ridiculously delicious,It’s crucial to remember how adaptable gumbo is! You may customize this gumbo by adding more of whatever ingredient you like, or you can leave out any you don’t feel like using. Enjoy!
How To Make Gumbo– sauté meat & veg:
- Brown the sausage and chicken. Add 1/4 cup of oil to a large stockpot or Dutch oven set over medium heat. After the oil is heated, add the chunks of chicken thigh to the saucepan. For about 4–5 minutes on each side, brown the chicken until it is cooked through and golden brown. Add one teaspoon of cajun spice to the chicken and thoroughly mix it in. Next, move the browned chicken pieces to a spotless dish or tray using a slotted spoon. Put the rounds of andouille sausage into the saucepan. Saute the sausage for two to three minutes on each side, tossing often, or until golden brown on both sides. After that, take out the sausage rounds and put them in the same container as the browned chicken. Cover the chicken and sausage with foil and leave them aside.
- Let the trinity cook. Add the celery, bell peppers, and onion to the same saucepan. The mixture should be sautéed for 4–5 minutes, stirring often, until golden brown. Scrape up any fragments that are at the bottom of the saucepan using a wooden utensil. After that, add the garlic and sauté it for a further minute or so, along with the onion and bell pepper mixture, until the garlic becomes fragrant. Next, move the vegetables to a spotless platter using a slotted spoon and set it aside. Wipe the saucepan as thoroughly as possible.
Building The Roux- get it just right:
- creating the roux foundation. Transfer the leftover one cup of oil into a medium-high heat setting. * After the oil is heated, gradually add the flour with one hand while stirring constantly with the other using a wooden spoon to avoid lumps.The roux is where most of the laborious effort is located.
- Stir the roux constantly for approximately 30 minutes, or until it takes on a rich, chocolate color. After lowering the heat to medium-low, keep stirring until the roux has the desired color. The roux needs time and gentle handling!
Finishing The Gumbo- the final stretch:
- Prepare the gumbo. When the roux has a rich, chocolate-brown color, Add the sautéed trinity combination, ground white pepper, bay leaves, and the remaining 2 teaspoons of Cajun spice along with the browned chicken or sausage. Pour the chicken broth in gradually after that. Mix everything up thoroughly by stirring. Turn up the heat to medium-high and simmer the mixture. After that, turn down the heat to medium and put a lid on the pot. Simmer for twenty minutes.
- Top up the gumbo with shrimp, okra, and crab. To ensure that the crab and other ingredients are properly blended, add the crab meat to the saucepan and stir thoroughly. For a further 15 to 20 minutes, cook the crab in the saucepan with a lid on. After that, add the raw shrimp and okra to the saucepan and thoroughly stir to mix. After the shrimp become pink, lower the heat to low and simmer for a further seven to ten minutes. Stir, add a few dashes of spicy sauce, sprinkle in the gumbo filé, and simmer for an additional five minutes. After that, turn off the heat and let the gumbo a few minutes to rest. Taste the gumbo and modify with additional cajun seasoning, if needed.
- Assist. Spoon the Cajun gumbo into separate serving dishes. Gently place a small portion of cooked rice directly over the gumbo, then top with chopped parsley or sliced scallions. Enjoy life and serve-stat!
Storing Leftover Gumbo & Freezing/Reheating
Chill: Allow the gumbo to reach room temperature before refrigerating. Next, transfer any remaining gumbo to airtight jars. It may be securely refrigerated for three to four days. ⇢ Reheating gumbo from the refrigerator: To achieve optimal results, reheat the gumbo over low heat, stirring often, until it is well warmed through.
Freeze: Allow the gumbo to reach room temperature first. Next, transfer any remaining gumbo into freezer-safe, sealed containers. It may be kept for three to four months in the freezer. ⇢ Warming up gumbo from the freezer: Allow the gumbo to defrost in the refrigerator over night. Next, slowly reheat the gumbo over low heat, stirring often, until it is well heated.
Get you some of these other delicious eats:
- Indian Spiced Chicken
- Moroccan Chicken
- Fiery Scallion Beef
- Easy Cod with Braised Tomatoes
- Brown Butter Steak
Authentic Cajun Gumbo
Ingredients
- 1 ¼ cup vegetable oil divided
- 1 lb boneless/skinless chicken thighs cut into pieces
- 3 teaspoons Cajun seasoning divided, plus more to taste
- 12 ounces andouille sausage sliced into rounds
- 1 large onion chopped
- 2 large green bell peppers chopped
- 3 stalks of celery green part only, chopped
- 8 cloves of garlic finely minced or pressed
- 1 cup all-purpose flour
- 1 teaspoon ground white pepper
- 4 bay leaves
- 64 ounces 2 cartons low-sodium chicken broth or stock
- 16 ounces lump crab meat
- 2 cups chopped okra fresh or frozen
- 1 lb raw large shrimp peeled & deveined
- 3 teaspoons pure ground gumbo filé
- Hot sauce preferably Louisiana-style!
For serving gumbo:
- cooked white rice sliced scallions or chopped parsley
Instructions
- Brown the sausage and chicken. Add ¼ cup of oil to a large stockpot or Dutch oven with a sturdy bottom and heat over medium heat. To uniformly coat the bottom, gently swirl the pot once the oil is hot and shimmering. Add the chunks of chicken thighs to the pot. For about 4–5 minutes on each side, brown the chicken until it is cooked through and golden brown. Add one teaspoon of cajun spice to the chicken and thoroughly mix it in. Next, move the browned chicken pieces to a spotless dish or tray using a slotted spoon. Put the rounds of andouille sausage into the saucepan. Saute the sausage for two to three minutes on each side, tossing often, or until golden brown on both sides. After that, take out the sausage rounds and put them in the same container as the browned chicken. Cover the chicken and sausage with foil and leave them aside.
- Let the trinity cook. Add the onion, bell peppers, and celery to the same saucepan and heat it to a medium temperature. Stirring often, sauté the mixture for about 4–5 minutes, or until it turns transparent and golden brown. Scrape up any fragments that are at the bottom of the saucepan using a wooden utensil. After that, add the garlic and sauté it for a further minute or so, along with the onion and bell pepper mixture, until the garlic becomes fragrant. Next, move the vegetables to a spotless platter using a slotted spoon and set it aside. Taking a couple of paper towels, gently wipe the saucepan as clean as possible.
- Produce the roux. Transfer the leftover one cup of oil into a medium-high heat setting. * As soon as the oil is good and heated, slowly add the flour to it with one hand while stirring constantly with the other using a wooden tool to avoid lumps.The roux is where most of the laborious effort is located. Turn the heat down to a medium level. Stir the roux constantly for approximately 30 minutes, or until it takes on a rich, chocolate color. To ensure that the nutty taste develops gradually and the roux doesn’t burn and the bottom scorches, you must carefully monitor the pot and stir it frequently. Should that occur, your roux will be useless, and you will need to discard it and start over.
- Prepare the gumbo. When the roux has a rich, chocolate-brown color, Stir in the sautéed trinity combination, bay leaves, ground white pepper, and the remaining 2 teaspoons of cajun spice once the chicken or sausage has browned. Pour the chicken broth in gradually after that. Stir everything thoroughly in the saucepan until everything is fully blended. Turn up the heat to medium-high and simmer the mixture. After that, turn down the heat to medium and put a lid on the pot. Simmer for twenty minutes.
- Top up the gumbo with shrimp, okra, and crab. To ensure that the crab and other ingredients are properly blended, add the crab meat to the saucepan and stir thoroughly. For a further 15 to 20 minutes, cook the crab in the saucepan with a lid on. After that, add the raw shrimp and okra to the saucepan and thoroughly stir to mix. After the shrimp become pink, lower the heat to low and simmer for a further seven to ten minutes. Stir, add a few dashes of spicy sauce, sprinkle in the gumbo filé, and simmer for an additional five minutes. After that, turn off the heat and let the gumbo a few minutes to rest. Taste the gumbo and modify with additional cajun seasoning, if needed.
- Assist. Pour the cajun gumbo into separate serving dishes. Gently place a small portion of cooked rice directly over the gumbo, then top with chopped parsley or sliced scallions. Have fun!