Description
There’s something magical about standing in a Louisiana kitchen, watching generations-old secrets unfold in a bubbling pot of gumbo. This authentic Cajun gumbo recipe carries the soul of the bayou straight to your kitchen, bringing together the holy trinity of vegetables, a perfectly dark roux, and a symphony of seafood and andouille sausage that’ll make your taste buds sing.
Ingredients
For the Roux:
• ½ cup vegetable oil
• ½ cup all-purpose flour
Holy Trinity and Aromatics:
• 1 large onion, diced
• 1 large bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
Proteins:
• 1 pound andouille sausage, sliced into rounds
• 1 pound medium shrimp, peeled and deveined
• 1 pound fresh crab meat (optional)
Liquid and Vegetables:
• 8 cups seafood or chicken stock
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh or frozen okra, sliced
• 2 green onions, chopped
Seasonings:
• 2 tablespoons Cajun seasoning blend
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 cups cooked white rice for serving
Substitution suggestions: Turkey sausage works well for a leaner option, while vegetarians can use plant-based sausage and vegetable stock. If fresh okra isn’t available, frozen works perfectly—just don’t thaw it first.
Instructions
Heat oil in a large, heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly. This is where patience pays off—continue stirring for 20-25 minutes until the roux reaches a rich, chocolate-brown color. The aroma should smell nutty, not burned. If you see black specks, start over.
Add diced onions, bell peppers, and celery to your roux. The vegetables will sizzle dramatically—this is perfect! Stir for 5-7 minutes until vegetables soften. Add minced garlic and cook for another minute until fragrant.
Stir in sliced andouille sausage, Cajun seasoning, thyme, paprika, and cayenne. Cook for 3-4 minutes, allowing the sausage to release its oils and the spices to bloom. The kitchen should smell absolutely incredible at this point.
Slowly add warm stock, one cup at a time, whisking constantly to prevent lumps. Add diced tomatoes and bay leaves. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Stir in sliced okra and let the gumbo simmer uncovered for 45 minutes, stirring occasionally. The okra will help thicken the gumbo naturally while adding its distinctive flavor and texture.
Add shrimp during the final 5-7 minutes of cooking—they’ll turn pink and curl when done. If using crab meat, fold it in gently during the last 2 minutes just to heat through. Remove bay leaves and season with salt and pepper.
Nutrition
- Calories: 380-420
- Sodium: 800-900mg
- Fat: 12-15g
- Carbohydrates: 18-22g
- Fiber: 3-4g
- Protein: 25-30g