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Simple Cajun-Style Gumbo Recipe With Big Flavor

By Jeff Misenti

Classic Louisiana Gumbo Recipe
Credit: Adobe Stock

Difficulty Level: easy

30 min Prep
2 hr 30 min Cook
3 hr Total
6 Servings

This Louisiana-style gumbo is the kind of dish that feeds people twice, once when it’s hot, and again when someone wanders back looking for seconds.

It’s the trinity of onion, bell pepper, and celery that brings all the layers of flavours together. The chicken and seafood gives it the nourishment, while the okra helps thicken the broth. Add a pinch of filé powder at the end to add to that coastal finish.

If you’re looking for a hearty gumbo with tender chicken, smoky andouille sausage, and shrimp, this is the recipe for you.

Cajun-Style Gumbo Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 lb boneless chicken thighs, chopped
  • 1 lb andouille sausage, sliced
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup fresh or frozen okra, sliced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 1 lb raw shrimp, peeled & deveined
  • 1 tbsp filé powder (optional, for serving)
  • Cooked white rice (for serving)
  • Salt and black pepper to taste

Cajun-Style Gumbo Instructions

  1. Make the roux by warming the oil in a Dutch Oven over medium-low heat.
  2. Whisk in the flour. Keep stirring with a wooden spoon until the roux turns dark, like chocolate. Do not walk away, a burnt roux ruins the whole pot.
  3. Add onion, bell pepper, celery, and garlic to the roux. Sauté about 10 minutes until softened, scrape the bottom so the browned bits blend in.
  4. Add chicken and sausage. Cook 8 to 10 minutes, until the chicken is lightly browned.
  5. Stir in broth, tomatoes if using, thyme, paprika, cayenne, and bay leaves. Bring it to a boil, then lower to a gentle simmer. Cook uncovered for 1 hour, stir every so often.
  6. Mix in the okra and simmer 30 more minutes. Okra thickens naturally, that’s part of the tradition.
  7. Add shrimp in the last 5 minutes (if using), just until pink and cooked through.
  8. Remove bay leaves.
  9. Taste and season with salt and pepper.
  10. Serve over rice and sprinkle about 1/4 tsp filé powder per bowl if you like.

Nutrition

Calories: 480cal
Carbohydrate: 22g
Protein: 28g
Fat: 32g
Cholesterol: – -mg
Sodium: 1200mg