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Classic Cajun Gumbo

This classic Cajun gumbo is a rich and hearty blend of smoky sausage, tender chicken, and succulent shrimp, all simmered in a deeply flavorful roux with Cajun spices, vegetables, and a touch of heat for an authentic taste of Louisiana.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Course Main Course, stew
Cuisine American, Cajun, Creole
Servings 8
Calories 524 kcal

Ingredients
  

  • 4 green onions white and green parts sliced
  • 2 cups frozen sliced okra
  • 1 14 oz can stewed tomatoes, with juice
  • 1/2 lb small shrimp deveined and cooked
  • 5 beef bouillon cubes
  • 1/4 bunch flat-leaf parsley stems and leaves (plus extra for garnish)
  • 3 stalks celery chopped
  • 8 cloves garlic minced
  • 1 jalapeño seeded and diced (adjust to taste)
  • 1/4 cup Worcestershire sauce
  • 1 green bell pepper seeded and chopped
  • 1 large onion chopped
  • 5 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 lb smoked sausage cut into 1/4-inch slices
  • 1 lb boneless skinless chicken thighs
  • 4 cups hot water
  • Salt to taste
  • Black pepper to taste

Instructions
 

Prepare the Ingredients

  • Chop and Dice:
  • Slice the green onions (white and green parts) and set aside for garnish.
  • Chop the onion, green bell pepper, and celery into small, even pieces.
  • Mince the garlic.
  • Dice the jalapeño, removing seeds for less heat or keeping them for extra spice.
  • Roughly chop the flat-leaf parsley, separating a small portion for garnish.
  • Slice the smoked sausage into 1/4-inch rounds.

Measure Other Ingredients:

  • Measure the Worcestershire sauce, flour, butter, vegetable oil, and set them aside for ease during cooking.

Prep Proteins:

  • Season the chicken breasts generously with salt and pepper.
  • Ensure the shrimp is deveined and cooked, then refrigerate until ready to use.

Cook the Proteins

  • Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat.
  • Sear the chicken breasts until golden brown on both sides (about 4–5 minutes per side). Remove and set aside.
  • Add the sausage slices to the pot and cook until browned and caramelized (about 5–7 minutes). Remove and set aside.

Make the Roux

  • Reduce the heat to medium. Sprinkle the flour into the remaining oil in the pot. Add 4 tablespoons of margarine (or butter).
  • Stir constantly with a wooden spoon or whisk to make a roux. Cook until the roux reaches a deep chocolate-brown color, about 10–15 minutes. Be patient and avoid burning.
  • Let the roux cool slightly before proceeding.

Cook the Vegetables

  • Return the Dutch oven to low heat and add the remaining tablespoon of margarine.
  • Stir in the onion, garlic, green bell pepper, celery, and jalapeño. Cook for 10–12 minutes, stirring occasionally, until softened and fragrant.
  • Stir in the Worcestershire sauce, parsley, and salt and pepper to taste.

Build the Base

  • Add 4 cups of hot water and the bouillon cubes to the pot. Whisk constantly to dissolve the cubes and incorporate the roux.
  • Add the browned chicken breasts and sausage slices to the pot.
  • Bring to a boil, then reduce the heat to low. Cover and simmer gently for 45 minutes.

Add the Vegetables

  • Stir in the stewed tomatoes (with juice) and okra.
  • Cover and simmer for 1 hour, stirring occasionally to prevent sticking.

Add the Shrimp and Final Garnishes

  • In the last 10 minutes of cooking, stir in the shrimp and green onions. Cook gently until the shrimp are opaque and cooked through (about 5 minutes).
  • Taste and adjust the seasoning with salt, pepper, or additional Worcestershire sauce as needed.

Serve

  • Garnish with chopped fresh parsley.
  • Serve hot over steamed white rice with hot sauce on the side for added spice.

Notes

Frequently Asked Questions for Gumbo
1. What is gumbo?

Gumbo is a hearty and flavorful stew from Louisiana, combining French, African, and Creole influences. It’s known for its rich roux base, the "holy trinity" of vegetables (onions, celery, and bell peppers), and a combination of proteins like chicken, sausage, and seafood.

2. What does a roux do in gumbo?

A roux thickens the gumbo and provides a rich, nutty flavor. The darker the roux, the deeper the flavor. For this recipe, a deep chocolate-brown roux is ideal.

3. Can I use store-bought roux?

Yes, if you’re short on time, you can use a store-bought roux. However, making it from scratch gives the best flavor and freshness.

4. Why use bouillon cubes instead of stock?

Bouillon cubes are convenient and add concentrated flavor. If you prefer, you can substitute with 4 cups of chicken or seafood stock.

5. How spicy is this gumbo?

The jalapeño adds a mild heat. If you want it spicier, keep the seeds in the jalapeño or add cayenne pepper. To tone it down, omit the jalapeño.

6. Can I use different proteins?

Absolutely! Here are some substitutions:
  • Replace boneless skinless chicken thighs with bone-in thighs for more flavor.
  • Swap shrimp for crabmeat, crawfish, or scallops.
  • Use turkey sausage or andouille for a leaner or spicier option.

7. Can I make gumbo without okra?

Yes! While okra adds a unique texture and helps thicken the gumbo, you can substitute with gumbo file powder (ground sassafras leaves) or leave it out entirely.

8. Can I make this gumbo ahead of time?

Yes, gumbo tastes even better the next day as the flavors meld. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

9. How do I serve gumbo?

Serve gumbo over steamed white rice with fresh parsley and green onions as garnish. Add hot sauce on the side for those who like extra heat.

10. How do I avoid a lumpy roux?

  • Whisk constantly while adding the flour to the oil or butter.
  • Use medium heat to prevent burning.
  • If lumps form, don’t worry; they’ll usually dissolve as you add liquid.

11. Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp works well in this recipe. Add it toward the end of cooking (last 5 minutes) to avoid overcooking.

12. What’s the best way to thicken gumbo?

This recipe uses a roux and okra to thicken. If it’s still too thin, simmer uncovered for a few minutes to reduce. You can also add a teaspoon of gumbo file powder toward the end.

13. Can I make a vegetarian gumbo?

Yes! Replace the chicken and sausage with hearty vegetables like mushrooms, zucchini, or eggplant, and use vegetable bouillon or stock. Add beans or tofu for protein.

Nutrition

Serving: 1.5cupCalories: 524kcalCarbohydrates: 16gProtein: 37gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 213mgSodium: 1539mgPotassium: 793mgFiber: 2gSugar: 4gVitamin A: 676IUVitamin C: 25mgCalcium: 100mgIron: 4mg
Keyword cajun, creole, gumbo
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