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Cajun gumbo is a true taste of Louisiana, known for its rich, flavorful, and comforting qualities. This iconic dish is a combination of African, French, and Spanish culinary influences, resulting in a unique and hearty stew. If you’re looking to bring the flavors of the bayou into your kitchen, this Authentic Cajun Gumbo Recipe will not disappoint.
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Ingredients for Authentic Cajun Gumbo
For this soul-warming dish, you will need the following ingredients:
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For the Roux:
See Also
French Onion Chicken Casserole Recipe | LaaLoosh61 Southern Recipes You'll Want To Make On Repeat, From Nashville Hot Chicken To Shrimp & GritsChicken Broth Recipe - The Cookie Rookie®Buffalo Chicken Celery Sticks Recipe | LaaLoosh- 1 cup all-purpose flour
- 1 cup vegetable oil
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For the Gumbo:
- 1 cup onion, finely chopped
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, cut into bite-sized pieces
- 8 cups chicken broth
- 1 cup okra, sliced (fresh or frozen)
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper, to taste
- 2 cups cooked white rice
- Chopped green onions and parsley (for garnish)
Step-by-Step Preparation
Making the Roux
- In a heavy-bottomed pot or Dutch oven, combine the flour and vegetable oil over medium heat.
- Stir continuously to prevent burning. The roux should become a deep, chocolate-brown color. This will take about 30-40 minutes. Be patient; the roux is the heart of the gumbo.
Sauteing the Holy Trinity
- Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for about 5 minutes, or until the vegetables become tender.
Adding the Sausage and Chicken
- Stir in the andouille sausage and chicken pieces. Cook until the chicken is no longer pink, about 5-7 minutes.
Incorporating the Broth and Spices
- Slowly pour in the chicken broth, stirring to combine all the ingredients.
- Add the diced tomatoes, okra, thyme, oregano, bay leaves, paprika, cayenne pepper, salt, and black pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 45 minutes to an hour, or until the gumbo thickens and the flavors meld.
Serving
- Serve the Authentic Cajun Gumbo over cooked white rice.
- Garnish with chopped green onions and parsley.
Enjoy your flavorful journey to the bayou with this Authentic Cajun Gumbo!
Tips for an Authentic Experience
- Traditional gumbo often includes ingredients like shrimp and crab. Feel free to add them to your gumbo for an even more authentic flavor.
- Gumbo is all about the roux, so take your time to achieve that rich, dark color. It’s the secret to a great gumbo.
- Serve your gumbo with a side of crusty French bread to soak up the delicious broth.
Conclusion
Cajun Gumbo is a dish that embodies the spirit of Louisiana, with its rich history and diverse culinary influences. This Authentic Cajun Gumbo Recipe brings the magic of the bayou to your kitchen, allowing you to savor the bold flavors and comforting warmth of this iconic stew. So, roll up your sleeves, make a roux, and enjoy a taste of authentic Cajun cuisine.
Source: butterbeready.com
Authentic Cajun Gumbo Recipe
Yield: 10
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Cajun gumbo is a true taste of Louisiana, known for its rich, flavorful, and comforting qualities. This iconic dish is a combination of African, French, and Spanish culinary influences, resulting in a unique and hearty stew. If you're looking to bring the flavors of the bayou into your kitchen, this Authentic Cajun Gumbo Recipe will not disappoint.
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 chicken & sausage.In a large heavy-bottomed dutch oven or stockpot over medium heat, pour in ¼ cup of oil. Once the oil is hot and shimmering, gently swirl the pot around to evenly coat the bottom. Place the chicken thigh pieces into the pot. Brown the chicken until golden brown and cooked through, about 4-5 minutes on each side. Season the chicken with 1 teaspoon of cajun seasoning, stirring well to combine. Then use a slotted utensil to transfer the browned chicken pieces onto a clean plate/platter. Place the andouille sausage rounds into the pot. Sauté the sausage, stirring often, until golden brown on both sides, about 2-3 minutes per side. Then remove the sausage rounds and place onto the same vessel with browned chicken and tent chicken/sausage with foil, set aside.
- Sauté the trinity.In the same pot over medium heat, add the onion, bell peppers, and celery. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes.Use a wooden utensil to scrape up any bits along the bottom of the pot.Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is fragrant, about 1 minute. Then use a slotted utensil to transfer the veggies to a clean plate and set aside. Grab a few paper towels and carefully wipe the pot as clean as you can.
- Make the roux.Pour in the remaining 1 cup of oil over medium-high heat. Once the oil is nice and hot, with one hand, sprinkle in the flour just a little at a time, stirring continuously with a wooden utensil in the other hand to prevent any lumps. *This is where the bulk of the tedious work resides, the roux.Reduce the heat to medium-low. Continuously stir the roux until it takes on a deeply rich, chocolate color, about 30 minutes. You’ve gotta babysit the pot, stirring constantly, so that the heat slowly builds in that nutty flavor without the bottom scorching and the roux burning. If that happens, your roux is no good and you’ll have to toss out and start again.
- Build the gumbo.Once the roux is nice and chocolatey-brown, Add the browned chicken/sausage, sautéed trinity mixture, remaining 2 teaspoons of cajun seasoning, ground white pepper, and bay leaves. Then slowly pour in the chicken broth. Give the pot a good stir until everything is well combined. Increase the heat to medium-high and bring to a simmer. Then reduce heat to medium and cover the pot with a lid. Let simmer for 20 minutes.
- Add crab, okra, shrimp & finish gumbo.Now add the crab meat into the pot, stirring well to make sure that the crab and other ingredients are combined. Cover and let crab simmer in pot for another 15-20 minutes. Then add the okra and raw shrimp into the pot, stirring well to combine. Reduce the heat to low and let simmer for another 7-10 minutes, until the shrimp is pink. Sprinkle in the gumbo filé and a few dashes of hot sauce, stir, and cook for 5 more minutes. Then remove the pot from heat and let gumbo sit for a few minutes. Give the gumbo a taste test and adjust with more cajun seasoning,if desired.
- Serve.Ladle cajun gumbo into individual serving bowls. Carefully add a little helping of cooked rice right on top of the gumbo, and garnish with sliced scallions or chopped parsley. Enjoy!
Notes
- Oil/fat alternatives for gumbo roux: I use vegetable oil here, but any neutral oil is recommended that won’t affect the gumbo flavor. Fats like duck fat, bacon grease, or lard are also excellent go-to’s for developing your gumbo roux.
- Gluten-free needs?Swap the all-purpose flour for any gluten-free flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Storing leftover gumbo & reheating: First, let the gumbo cool down to room temperature. Then place leftover gumbo into airtight containers. It will keep stored safely in the refrigerator for 3-4 days. >>Reheating gumbo from fridge: For best results, gently reheat gumbo on the stovetop over low heat, stirring often, until warmed through.
- Freezing leftover gumbo & reheating: First, let the gumbo cool down to room temperature. Then place leftover gumbo into airtight, freezer-safe containers. It will keep stored in the freezer for 3-4 months. >>Reheating gumbo from freezer: Let the gumbo thaw out overnight in the fridge. Then gently reheat gumbo on the stovetop over low heat, stirring often, until warmed through.
- Please read blog post in its entirety for more tips + tricks.
Nutrition Information
Yield 1Serving Size 10
Amount Per ServingCalories 6590Total Fat 450gSaturated Fat 68gTrans Fat 8gUnsaturated Fat 326gCholesterol 1545mgSodium 68415mgCarbohydrates 287gFiber 27gSugar 100gProtein 372g
The information contained herein is subject to change.
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