Cajun gumbo is a rich and flavorful stew originating from Louisiana, steeped in Creole and Cajun traditions. This hearty dish combines a dark roux, the holy trinity of vegetables (onion, bell pepper, and celery), and proteins like sausage, chicken, and seafood. With layers of smoky, spicy flavors, authentic Cajun gumbo is the perfect comfort food for any occasion.

Equipment:

Large pot or Dutch oven
Wooden spoon or whisk
Cutting board
Knife
Measuring cups and spoons
Ladle

Ingredients:

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 lb smoked sausage (andouille or kielbasa), sliced
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1 lb shrimp, peeled and deveined (optional)
6 cups chicken broth
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust for heat)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Cajun seasoning
1/4 cup chopped green onions (for garnish)
1/4 cup chopped parsley (for garnish)
Salt and pepper to taste
Cooked white rice (for serving)
Filé powder (optional, for thickening and flavor)

Instructions:

Make the Roux:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Slowly whisk in the flour to form the roux. Stir constantly, allowing the roux to cook until it turns a deep brown color, almost like chocolate. This may take about 15-20 minutes, but keep stirring to avoid burning. The roux adds a rich depth of flavor to the gumbo.
Cook the Holy Trinity:
- Once the roux has reached the desired color, add the diced onion, bell pepper, and celery to the pot.
- Stir the vegetables into the roux, cooking until they soften, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Brown the Chicken and Sausage:
- Add the sliced sausage and chicken pieces to the pot.
- Cook, stirring occasionally, until the sausage is browned and the chicken is starting to cook through, about 8-10 minutes.
Add Seasonings and Broth:
- Stir in the Cajun seasoning, smoked paprika, cayenne pepper, thyme, oregano, and bay leaves.
- Pour in the chicken broth and bring the gumbo to a simmer.
- Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 45 minutes to an hour, allowing the flavors to meld.
Add Shrimp (Optional):
- If you’re using shrimp, add them to the gumbo during the last 5-10 minutes of cooking, just until they turn pink and are cooked through.
Serve:
- Remove the bay leaves from the gumbo.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the gumbo over a bed of cooked white rice in bowls.
- Sprinkle with chopped green onions and parsley for garnish.
Optional Filé Powder:
- For extra authentic Cajun flavor and thickening, sprinkle a pinch of filé powder over the gumbo before serving.

Tips:

Roux Patience: The darker the roux, the more flavor it adds, so be patient and keep stirring to avoid burning it.
Seafood Variations: In addition to shrimp, you can add crabmeat or crawfish to make a seafood gumbo.
Spice Level: Adjust the cayenne pepper and Cajun seasoning based on your heat preference. Add a dash of hot sauce if you like it extra spicy!

Authentic Cajun gumbo is a flavorful and satisfying dish that showcases the bold, rich culinary traditions of Louisiana. Whether you’re making it with sausage, chicken, or seafood, this dish is sure to bring warmth and spice to your table. Serve it over rice, garnish with fresh herbs, and savor the deep flavors of this beloved Southern classic!

Authentic Cajun Gumbo Recipe

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Equipment

Large pot or Dutch oven
Wooden spoon or whisk
Cutting board
Knife
Measuring cups and spoons
Ladle

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion diced
1 green bell pepper diced
3 celery stalks diced
4 cloves garlic minced
1 lb smoked sausage andouille or kielbasa, sliced
1 lb chicken thighs boneless and skinless, cut into bite-sized pieces
1 lb shrimp peeled and deveined (optional)
6 cups chicken broth
2 bay leaves
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper adjust for heat
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Cajun seasoning
1/4 cup chopped green onions for garnish
1/4 cup chopped parsley for garnish
Salt and pepper to taste
Cooked white rice for serving
Filé powder optional, for thickening and flavor

Instructions

Make the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Slowly whisk in the flour to form the roux. Stir constantly, allowing the roux to cook until it turns a deep brown color, almost like chocolate. This may take about 15-20 minutes, but keep stirring to avoid burning. The roux adds a rich depth of flavor to the gumbo.
Cook the Holy Trinity:
Once the roux has reached the desired color, add the diced onion, bell pepper, and celery to the pot.
Stir the vegetables into the roux, cooking until they soften, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Brown the Chicken and Sausage:
Add the sliced sausage and chicken pieces to the pot.
Cook, stirring occasionally, until the sausage is browned and the chicken is starting to cook through, about 8-10 minutes.
Add Seasonings and Broth:
Stir in the Cajun seasoning, smoked paprika, cayenne pepper, thyme, oregano, and bay leaves.
Pour in the chicken broth and bring the gumbo to a simmer.
Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 45 minutes to an hour, allowing the flavors to meld.
Add Shrimp (Optional):
If you’re using shrimp, add them to the gumbo during the last 5-10 minutes of cooking, just until they turn pink and are cooked through.

Notes

Remove the bay leaves from the gumbo.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the gumbo over a bed of cooked white rice in bowls.
Sprinkle with chopped green onions and parsley for garnish.

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