louisiana cajun gumbo recipe

Written BySheba G Updated On
louisiana cajun gumbo recipe
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The Best louisiana cajun gumbo recipe

I’m so excited to share with you my family’s favorite Louisiana Cajun Gumbo recipe. This hearty stew has been a staple in our household for years, and I’m sure it will become a favorite in yours too. Gumbo is a dish that originated in the southern United States, specifically in the state of Louisiana, where my ancestors are from.

It’s a rich and flavorful stew made with a combination of ingredients such as meat or seafood, vegetables, and a thickening agent called roux. The roux is what gives gumbo its distinctive brown color and nutty flavor. My family’s recipe uses a combination of pork sausage, chicken, and shrimp, which makes it hearty and satisfying.

We like to serve it over rice, which helps to soak up all the delicious juices. My kids love helping me make this recipe because they get to learn about their heritage and the importance of preserving traditional recipes. I love making it because it’s a great way to spend quality time with my family while also enjoying a delicious meal together.

The best part about this recipe is that it’s easy to make and can be customized to suit your tastes. You can add or subtract ingredients as you see fit, making it perfect for any occasion or daily eating. Plus, it’s packed with protein and fiber from the meat and vegetables, making it a nutritious option for your family.

We often serve gumbo at family gatherings and special occasions because it’s always a crowd-pleaser. My kids have even started calling it ‘gum-ba’ which always makes me smile. Whether you’re looking for a new recipe to try or just want something comforting and familiar, I highly recommend giving this Louisiana Cajun Gumbo recipe a try.

Louisiana Cajun Gumbo

Louisiana Cajun Gumbo

4.7 from 1762 votes

A hearty and flavorful stew featuring chicken, sausage, and shrimp in a rich, spicy roux-based broth. This classic Louisiana dish is perfect for a comforting meal.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

Meat and Seafood

1 lb boneless, skinless chicken breasts
1 lb andouille sausage
1 lb shrimp, peeled and deveined

Vegetables

1 large onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes

Spices

2 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/2 tsp white pepper
1/2 tsp red pepper flakes

Other

1/2 cup all-purpose flour
1/2 cup vegetable oil
6 cups chicken broth
2 bay leaves
2 green onions, chopped
2 tbsp chopped fresh parsley

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat.
2Add flour to the pot and whisk constantly to form a roux.
3Cook, stirring continuously, until the roux turns a dark brown color, similar to chocolate.
4This should take about 10-15 minutes.
5Be careful not to burn the roux.
6Add onion, bell pepper, and celery to the pot and stir well to combine with the roux.
7Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened.
8Add garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
9Stir in paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, salt, and white pepper.
10Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
11Gradually add chicken broth to the pot, whisking constantly to combine with the roux and spices.
12Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
13Add chicken breasts, andouille sausage, diced tomatoes, and bay leaves to the pot.
14Stir well to combine.
15Cook for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
16Remove the chicken from the pot and shred it using two forks.
17Return the shredded chicken to the pot.
18Add shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
19Stir in green onions and parsley.
20Cook for an additional 1-2 minutes, until the green onions are wilted.
21Taste and adjust seasoning if necessary.
22Remove the bay leaves before serving.
23Ladle the gumbo into bowls and serve hot, with crusty bread on the side, if desired.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 25g💛Saturated Fat: 7g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper or red pepper flakes. You can also add other vegetables like okra or file powder for added flavor and thickness.

Watch Video Of How Louisiana Cajun Gumbo Works

I always recommend trying this recipe, especially for family gatherings. It is a dish that everyone loves and it’s easy to make a large batch.

Plus, it’s a great way to use up leftover vegetables or proteins. You can store it in the refrigerator for up to 5 days or freeze it for up to 3 months.

When reheating, just add a little water or broth to restore its creamy consistency. I love serving it with rice and cornbread, but it also goes well with a simple green salad.

It’s a versatile dish that can be enjoyed in many different ways.

❓ Frequently Asked Questions About Louisiana Cajun Gumbo

Q: What is the difference between gumbo and jambalaya?

Gumbo and jambalaya are both popular dishes from Louisiana that are often confused with one another. While both are spicy stews made with meat and vegetables, they differ in their composition and cooking method.

Gumbo typically includes okra as an ingredient which thickens the soup whereas jambalaya is cooked without okra resulting in a more dry consistency.

Another key difference is that gumbo usually contains meat or seafood whereas jambalaya may include either.

Q: Can I use store-bought roux instead of making my own?

Yes, you can use store-bought roux as a substitute for homemade roux in gumbo recipes.

However keep in mind that store-bought roux may not have the same depth of flavor as homemade roux.

Q: How long does gumbo take to cook?

The cooking time for gumbo can vary depending on how much liquid you add but generally takes around 45 minutes to an hour.

Q: What type of meat should I use in this recipe?

You can use any combination of meats such as sausage chicken shrimp or all three.

Q: Can I make this recipe ahead of time?

Yes you can prepare the ingredients ahead of time but do not assemble the final product until just before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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