Authentic Cajun Gumbo Recipe: Rich, Smoky, Soulful (Print Version)

Authentic Cajun Gumbo Recipe for a rich, smoky, and deeply flavorful stew. Learn to make this classic dish with personal tips and family stories.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 150 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Cajun
Dietary: Contains Meat, Gluten

# Ingredients:

→ Gumbo Foundation

01 - 1 cup vegetable oil
02 - 1 cup all-purpose flour
03 - 2 large yellow onions, chopped
04 - 2 celery stalks, chopped
05 - 1 green bell pepper, chopped
06 - 6 cloves garlic, minced
07 - 8 cups low-sodium chicken broth
08 - 1 (14.5 ounce) can diced tomatoes, undrained
09 - 1 lb fresh or frozen okra, sliced
10 - 2 bay leaves

→ Proteins

11 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
12 - 1 lb smoked andouille sausage, sliced into 1/2-inch rounds

→ Flavor Boosters

13 - 2 tbsp Creole seasoning (plus more to taste)

→ Finishing Touches

14 - Cooked long-grain white rice, for serving
15 - Hot sauce, for serving (optional)
16 - Fresh parsley or green onions, chopped (optional)

# Instructions:

01 - First things first, get your chicken thighs cut into bite-sized pieces and slice that glorious andouille sausage. Next, chop up your "Holy Trinity" – that's onion, celery, and green bell pepper – and mince your garlic. I always do this step first; it makes everything else flow so much smoother. Honestly, I used to chop as I went, and it just led to a frantic mess and nearly burnt roux more times than I care to admit. Having everything ready to go is a game-changer for this Authentic Cajun Gumbo Recipe.
02 - Now, for the heart of the gumbo! In a heavy-bottomed pot or Dutch oven, heat your vegetable oil over medium heat. Whisk in the flour constantly. This is where patience is your friend, friend. Keep stirring, scraping the bottom, for about 25-35 minutes until it’s a rich, dark chocolate color. Seriously, don't rush it; a pale roux means a bland gumbo. I once got distracted by a cat video and almost burned it all – the smell was awful, and I had to start over. Learn from my mistakes!
03 - Once your roux is a beautiful, deep brown, quickly add your chopped onion, celery, and bell pepper. Stir like crazy for about 5-7 minutes until they soften and start to release their amazing aromas. Oh, the smell at this stage is just incredible – it fills the whole kitchen with warmth! Then, toss in your minced garlic and cook for just another minute until fragrant. Don't let the garlic burn; it turns bitter super fast, and that’s a total gumbo tragedy.
04 - Stir in your chicken and sausage, letting them cook for a few minutes to get some color. Next, pour in the chicken broth and diced tomatoes (undrained!). Bring it all to a gentle simmer, scraping up any browned bits from the bottom of the pot – that's pure flavor right there! Add your bay leaves and Creole seasoning. This is where the magic really starts to happen, and your kitchen will smell like pure Cajun goodness.
05 - Reduce the heat to low, cover the pot, and let your Authentic Cajun Gumbo Recipe simmer for at least 1.5 to 2 hours. Seriously, the longer, the better for those flavors to meld! About 30 minutes before serving, stir in your sliced okra, if you're using it. It'll help thicken things up and add that classic gumbo texture. Give it a taste and adjust the seasoning if needed; sometimes it just needs a little more salt or a dash more spice.
06 - When your gumbo has simmered to perfection, remove the bay leaves. Ladle generous portions over hot, fluffy long-grain white rice. I always serve mine with a dash of hot sauce on the side for those who like an extra kick, and sometimes a sprinkle of fresh parsley for a bit of color. The rich, dark broth, tender chicken, and smoky sausage in this Authentic Cajun Gumbo Recipe are just heavenly. Get ready for some serious comfort food!

# Notes:

01 - Don't rush the roux; it's the foundation of your gumbo's flavor, and a dark roux is worth every minute of stirring.
02 - This gumbo tastes even better the next day; store in airtight containers in the fridge for 3-4 days or freeze for up to 3 months.
03 - If you can't find andouille, a good quality smoked sausage can substitute, but the flavor will be different.
04 - Serve with a side of cornbread or crusty French bread for soaking up every last bit of that rich gravy.

# Equipment Needed:

01 - Heavy-bottomed pot or Dutch oven
02 - Whisk
03 - Cutting board
04 - Knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 30g

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