Authentic Cajun Gumbo Recipe: A Rich, Hearty Stew (Print Version)

Authentic Cajun Gumbo Recipe brings warmth to your kitchen. Learn to make this rich, flavorful stew with a dark roux and classic ingredients.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 1 Hour 45 Minutes minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Contains meat, dairy-free (if using oil)

# Ingredients:

→ Gumbo Base Essentials

01 - 1/2 cup vegetable oil
02 - 1/2 cup all-purpose flour
03 - 1 large onion, chopped
04 - 2 celery stalks, chopped
05 - 1 large green bell pepper, chopped

→ Flavor & Spice Boosters

06 - 4 cloves garlic, minced
07 - 6 cups chicken stock
08 - 1 (14.5 ounce) can diced tomatoes, undrained
09 - 2 bay leaves
10 - 2 tablespoons Cajun seasoning (or to taste)
11 - Salt and freshly ground black pepper, to taste

→ Protein Powerhouses

12 - 1 pound Andouille sausage, sliced into 1/2-inch rounds
13 - 1.5 pounds boneless, skinless chicken thighs

→ Serving & Finishing Touches

14 - 1 cup fresh or frozen sliced okra (optional)
15 - Fresh parsley, chopped, for garnish
16 - Green onions, sliced, for garnish
17 - Cooked white rice, for serving

# Instructions:

01 - Okay, this is where the magic (and a little patience) happens for your Authentic Cajun Gumbo Recipe. Grab a heavy-bottomed pot, seriously, it's crucial. Heat your oil over medium-low heat, then slowly whisk in the flour. Now, don't walk away! Stir constantly, scraping the bottom of the pot. It'll start as a pale blonde, then peanut butter, then copper, and finally, a rich chocolate brown. This can take 20-30 minutes, sometimes more. It should smell nutty, not burnt. If it smells burnt, toss it and start over; I've definitely learned that the hard way, trust me!
02 - Once your roux is a beautiful dark brown, immediately add your chopped onion, celery, and green bell pepper. Hear that sizzle? That's the good stuff! Stir them into the hot roux. This stops the roux from cooking further and starts building our flavor base. Cook them down for about 5-7 minutes, until they're softened and fragrant. You'll see the steam rising, and the whole kitchen will just start smelling incredible. Don't let them burn, though; keep an eye on them. I once got a little too excited and scorched the edges, oops!
03 - Now, toss in your minced garlic and the Cajun seasoning. Stir it all around for just about a minute. You don't want the garlic to burn, because burnt garlic is a bitter sadness, you know? It's just enough time for the spices to bloom and release their amazing aromas. The kitchen will smell so vibrant and complex at this point, like a warm embrace! This is truly where the soul of this Authentic Cajun Gumbo Recipe starts to shine through.
04 - Pour in your chicken stock, whisking constantly to ensure there are no lumps from the roux. Bring it to a gentle simmer. Then, add your sliced Andouille sausage, chicken thighs, diced tomatoes, and bay leaves. Give it a good stir, making sure everything is submerged. This is where the flavors really start to meld and deepen. It might look a little thin at first, but don't worry, it'll thicken as it simmers. I always forget to salt at this stage, so don't be like me; add a pinch of salt!
05 - Reduce the heat to low, cover the pot, and let your Authentic Cajun Gumbo Recipe simmer for at least 1 hour, or even 1.5 hours. The longer it simmers, the more the flavors develop and the chicken gets super tender. Stir occasionally, just to make sure nothing is sticking to the bottom. If it seems too thick, you can add a splash more stock or water. This is when the house starts to smell absolutely divine, like pure comfort and warmth. It’s hard not to sneak a taste!
06 - After simmering, remove the bay leaves. Take out the chicken thighs and shred them with two forks, then return the shredded chicken to the pot. Stir in your okra, if using, and let it simmer for another 10-15 minutes, or until the okra is tender. Taste and adjust seasonings – more salt, pepper, or Cajun seasoning if you feel it needs it. You want that perfect balance of smoky, savory, and a little kick. This Authentic Cajun Gumbo Recipe should be a rich, dark brown, thick but not gloopy, and just utterly irresistible.

# Notes:

01 - The roux really is the star; take your time and don't rush it, trust me on this one.
02 - Leftover gumbo tastes even better the next day, so it's amazing for meal prep or a quick reheat.
03 - If you're out of chicken thighs, boneless chicken breasts can work, but thighs stay juicier in the long simmer.
04 - Serve with a sprinkle of fresh green onions and a dash of hot sauce for an extra kick!

# Equipment Needed:

01 - Heavy-bottomed pot (Dutch oven recommended)
02 - whisk
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g

Back