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Authentic Cajun Gumbo Recipe
Ash Tyrrell

Authentic Cajun Gumbo Recipe

If you’ve never tried Cajun gumbo, you’re in for a delightful treat! I vividly remember the first time I made this hearty, flavorful dish. It filled my kitchen with the rich aroma of spices and brought such joy to everyone at the table. Cajun gumbo is more than just a meal; it’s an experience.
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Total Time 1 hour 50 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour
  • Vegetable oil
  • Onion
  • Green bell pepper
  • Celery
  • Garlic
  • Andouille sausage
  • Chicken thighs
  • Chicken broth
  • Okra
  • Diced tomatoes
  • Dried thyme
  • Dried oregano
  • Bay leaves
  • Paprika
  • Cayenne pepper
  • Salt
  • Black pepper
  • White rice cooked
  • Green onions for garnish
  • Parsley for garnish

Method
 

  1. The roux is the heart of gumbo. Heat equal parts flour and vegetable oil in a heavy-bottomed pot over medium heat. Stir consistently until the mixture turns a deep, chocolate-brown color. This can take about 30-40 minutes, so patience is key! Be careful not to burn it because the roux sets the tone for all the flavors.
  2. Once your roux reaches a rich brown hue, toss in your chopped onion, celery, green bell pepper, and garlic. Cook the mixture for about 5 minutes, stirring regularly until the veggies soften and your kitchen smells amazing. 🫑🧅
  3. Next, stir in your sliced andouille sausage and chicken pieces. Cook until the chicken isn’t pink, which should take roughly 7 minutes. This step builds the layers of flavor that gumbo is known for.
  4. Add the chicken broth slowly while stirring to combine everything. Then mix in the herbs, spices, tomatoes, and okra. Season with some love (aka salt and pepper) and give it all a good stir. Reduce the heat, cover, and simmer for around 45 minutes to an hour to meld all the flavors.
  5. Serve your aromatic gumbo over a bowl of hot white rice. Garnish with fresh green onions and parsley for a pop of flavor and color.

Notes

  • Master the roux: Stir it constantly and pay attention to its color. A good roux can make or break your gumbo.
  • Don’t rush: Gumbo tastes better the longer the ingredients cook together.
  • Control the spice: Start with less cayenne, then add more as you taste.
  • Okra tip: If you don’t like slimy okra, fry it separately before adding it to the gumbo.