RecipeCastle

How I Finally Nailed Authentic Cajun Gumbo — Master the Roux

How I Finally Nailed Authentic Cajun Gumbo — Master the Roux
Prep
15 min
Cook
90 min
Total
105 min
Serves
8
Calories
500 kcal
Carbs
40.00 g

Ingredients

  • 1 ¼ cupvegetable oil, divided
  • 1 lbboneless/skinless chicken thighs, cut into pieces
  • 3 teaspoonsCreole Cajun Seasoning, divided
  • 12 ouncesandouille sausage, sliced into rounds
  • 1 largeonion, chopped
  • 2 largegreen bell peppers, chopped
  • 3 stalkscelery, chopped (green part only)
  • 8 clovesgarlic, minced
  • 1 cupall-purpose flour
  • 1 teaspoonground white pepper
  • 4bay leaves
  • 64 ounceslow-sodium chicken broth or stock
  • 16 ounceslump crab meat
  • 2 cupschopped okra, fresh or frozen
  • 1 lbraw large shrimp, peeled & deveined
  • 3 teaspoonspure ground gumbo filé
  • —hot sauce (preferably Louisiana-style)
  • —cooked white rice (for serving)
  • —sliced scallions or chopped parsley (for garnish)

Instructions

  1. 1

    In a large dutch oven, heat ¼ cup of oil and brown chicken thighs.

  2. 2

    Sauté andouille sausage until browned, then set aside.

  3. 3

    Sauté the onion, bell peppers, and celery until translucent.

  4. 4

    Make the roux by adding remaining oil and flour, stirring until a dark color is achieved.

  5. 5

    Add chicken, sausage, vegetables, seasoning, and broth to the roux, then simmer.

  6. 6

    Add crab meat, okra, and shrimp, then cook through.

  7. 7

    Serve with rice and garnish with scallions or parsley.