Cajun Gumbo Recipe
This hearty Cajun gumbo is a Southern classic that’s rich, smoky, and packed with flavor. Made with a dark roux, the holy trinity of onions, peppers, and celery, smoky andouille sausage, and fresh seafood, this gumbo delivers authentic Louisiana comfort in every bite.
Equipment
- Dutch oven or large pot
- Whisk
- Wooden spoon
- Knife and cutting board
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup neutral oil (vegetable or canola)
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 6 cups chicken or seafood broth
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb shrimp, peeled and deveined
- 1 cup lump crab meat or crawfish tails (optional)
- 3 cups cooked white rice, for serving
Instructions
- In a large pot or Dutch oven, whisk together flour and oil over medium heat. Cook, stirring constantly, for 20–25 minutes until the roux is dark brown, like chocolate.
- Add the onion, bell pepper, and celery to the roux. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
- Slowly whisk in the broth until smooth. Add sausage, cayenne, salt, and pepper. Bring to a simmer, then reduce heat and cook for 30–45 minutes.
- Stir in shrimp and crab meat. Cook 5–7 minutes, until seafood is cooked through. Serve hot over rice with bread or salad.
Notes
For the best gumbo, don’t rush the roux—it should be cooked low and slow until dark brown for the deepest flavor. Gumbo tastes even better the next day as the flavors continue to meld. Serve over white rice with hot sauce and crusty bread.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 28gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 1180mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 1100IUVitamin C: 35mgCalcium: 90mgIron: 3mg
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