Description
Our easy Cajun Gumbo recipe, featuring a traditional Brick Red Roux, promises a deeply satisfying one-pot meal with rich, complex flavors. It’s designed to be a family favorite, perfect for busy weeknights and offering a restaurant-quality dish right at home.
Ingredients
- 1 cup all-purpose flour
- 1 cup neutral oil (vegetable or canola)
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1.5 lbs boneless, skinless chicken thighs (or boneless breasts), cut into 1-inch pieces
- 1 lb Andouille sausage (or Kielbasa or other smoked beef/chicken sausage), sliced
- 1 lb medium shrimp, peeled and deveined (optional)
- 8 cups chicken or seafood stock
- 14.5 oz can diced tomatoes, undrained (optional)
- 1 cup sliced okra (optional)
- 2 Tbsp Cajun seasoning blend
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare The Roux Foundation: In a heavy-bottomed Dutch oven or large pot, heat the oil over medium heat until shimmering. Gradually whisk in the flour until smooth. Continue stirring constantly with a whisk or wooden spoon until the mixture reaches a rich, brick red color, similar to an old copper penny.
- Saute The Holy Trinity: Once the roux is ready, add the diced onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables soften (8-10 minutes). Stir in the minced garlic and cook for another minute until fragrant.
- Build The Flavor: Add the sliced Andouille sausage and cook until lightly browned (about 5 minutes). If using chicken pieces, add them now and brown lightly for 5-7 minutes. Stir in the Cajun seasoning and bay leaves, then add the diced tomatoes (if using), cooking for 2-3 minutes until everything is well combined and fragrant.
- Simmer And Thicken: Gradually pour in the chicken or seafood stock, whisking constantly to ensure no lumps form. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer, stirring every 10-15 minutes, for 45-60 minutes, or until the flavors have melded and the chicken is tender.
- Finish With Seafood: If adding shrimp, stir them in during the last 5-7 minutes of cooking until they turn pink and opaque. If using okra, add it about 15 minutes before serving and let it simmer to thicken.
- Taste And Adjust Seasoning: Taste the gumbo and adjust seasoning with salt and pepper as needed. Serve hot over a bed of fluffy rice.
Notes
To avoid bitterness, do not burn the roux; if it burns, start over immediately. Avoid common mistakes like rushing the roux, not stirring constantly, or overcooking the shrimp. For a lighter gumbo, use leaner proteins and reduce oil slightly. This recipe is excellent for meal prep, making a large batch for busy weeknights. Gluten-free all-purpose flour can be used for the roux. Ensure fresh ‘trinity’ for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 110 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups gumbo
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Cajun Gumbo, Brick Red Roux, Chicken Andouille, Shrimp, One Pot, Weeknight Meal, Comfort Food, Family Favorite, Easy Dinner, Southern