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A steaming bowl of Authentic Cajun Gumbo garnished with scallions and served with white rice, highlighting its rich flavors and colorful ingredients.
Alyssa

Authentic Cajun Gumbo

This Authentic Cajun Gumbo recipe is a one-pot dish full of flavor, featuring a rich roux, sautéed vegetables, and a mix of chicken, andouille sausage, crab, and shrimp.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 people
Course: Main Dish
Cuisine: Cajun
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cup vegetable oil, divided
  • 1 lb boneless/skinless chicken thighs, cut into pieces
  • 3 teaspoons Creole Cajun Seasoning, divided
  • 12 ounces andouille sausage, sliced into rounds
  • 1 large onion, chopped
  • 2 large green bell peppers, chopped
  • 3 stalks celery, chopped (green part only)
  • 8 cloves garlic, minced
  • 1 cup all-purpose flour
  • 1 teaspoon ground white pepper
  • 4 bay leaves
  • 64 ounces 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)
  • cooked white rice (for serving)
  • sliced scallions or chopped parsley (for garnish)

Method
 

  1. In a large dutch oven, heat ¼ cup of oil and brown chicken thighs.
    1 lb boneless/skinless chicken thighs, cut into pieces, 3 teaspoons Creole Cajun Seasoning, divided, 12 ounces andouille sausage, sliced into rounds
  2. Sauté andouille sausage until browned, then set aside.
    1 large onion, chopped
  3. Sauté the onion, bell peppers, and celery until translucent.
    2 large green bell peppers, chopped, 3 stalks celery, chopped (green part only), 8 cloves garlic, minced
  4. Make the roux by adding remaining oil and flour, stirring until a dark color is achieved.
    1 cup all-purpose flour
  5. Add chicken, sausage, vegetables, seasoning, and broth to the roux, then simmer.
    3 teaspoons Creole Cajun Seasoning, divided, 1 large onion, chopped, 2 large green bell peppers, chopped, 3 stalks celery, chopped (green part only), 8 cloves garlic, minced, 1 cup all-purpose flour
  6. Add crab meat, okra, and shrimp, then cook through.
    hot sauce (preferably Louisiana-style), 64 ounces low-sodium chicken broth or stock, 16 ounces lump crab meat
  7. Serve with rice and garnish with scallions or parsley.
    1 teaspoon ground white pepper

Notes

Feel free to adjust the seasoning based on your taste preference.