This Cajun Gumbo strikes the perfect balance—it’s not overly spicy but has just enough heat to warm you up from the inside out. Whether you’re cozying up for a quiet night or hosting a festive gathering, this gumbo brings the authentic flavors of the bayou right into your kitchen. With layers of flavor and a hearty, comforting texture, this dish is a true Cajun classic that will have you coming back for more!
Kitchen Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups okra, sliced
- 4 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Directions:
1. Make the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook the roux, stirring continuously, until it turns a deep brown color, about 20-30 minutes. Patience is key to achieve that rich flavor!
2. Sauté the Vegetables:
Once the roux is ready, add the chopped onion, green bell pepper, and celery. Sauté the veggies in the roux until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
3. Add the Meats:
Add the chicken thighs and andouille sausage to the pot, cooking until the chicken is browned and the sausage is heated through, about 5-7 minutes.
4. Simmer the Gumbo:
Stir in the diced tomatoes, chicken broth, water, bay leaves, thyme, basil, paprika, cayenne, black pepper, and salt. Bring to a boil, then reduce heat and let simmer uncovered for about 1 hour, stirring occasionally to meld all the flavors.
5. Add the Shrimp and Okra:
Toss in the shrimp and sliced okra. Continue to simmer for another 15-20 minutes, until the shrimp are fully cooked and the okra is tender.
6. Serve:
Remove the bay leaves. Serve the gumbo over cooked white rice in bowls, and garnish with chopped green onions and fresh parsley. Enjoy!