louisiana cajun gumbo recipe

Written ByJenny Smyth Posted on
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The Best louisiana cajun gumbo recipe

Louisiana Cajun gumbo is a dish that holds a special place in my heart and kitchen. This hearty stew is a staple in Louisiana cuisine, known for its rich flavors and comforting warmth.

Gumbo is a dish that brings together the best of Creole and Cajun cooking, combining a thick roux, the holy trinity of vegetables (onions, bell peppers, and celery), and a variety of meats and spices. The result is a dish that is both satisfying and full of character.

My family loves it because it’s a one-pot wonder that feeds everyone generously. It’s perfect for family dinners, potlucks, or even a cozy night in.

The best part is that it’s incredibly versatile you can customize it with your favorite proteins and vegetables. This gumbo recipe is not only delicious but also packed with nutrients.

The combination of vegetables, proteins, and spices makes it a balanced meal that’s great for any occasion. The roux is the key to a good gumbo, and it requires patience and attention to detail.

But once you get the hang of it, you’ll be making this dish over and over again.

Louisiana Cajun Gumbo

4.6 from 1268 votes

A hearty and flavorful stew featuring a rich roux, the holy trinity of vegetables, and a variety of meats and spices. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

1 1/2 cups all-purpose flour
1 1/2 cups vegetable oil

For the Holy Trinity

1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped

For the Gumbo

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 lb andouille sausage, sliced
1 lb smoked sausage, sliced
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
2 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
2 bay leaves
2 cups okra, sliced
2 cups sliced mushrooms
2 cups chopped spinach

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually add the flour, stirring constantly with a wooden spoon to form a roux.
3Cook the roux, stirring continuously, until it turns a dark brown color.
4This process can take 15-20 minutes.
5Be patient and keep stirring to prevent burning.
6Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery (the holy trinity).
7Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
8The vegetables should be translucent and the onions should be slightly golden.
9Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
10Remove the chicken from the pot and set it aside.
11In the same pot, add the andouille sausage and smoked sausage.
12Cook until the sausages are browned and slightly crispy, about 5-7 minutes.
13Remove the sausages from the pot and set them aside.
14Add the diced tomatoes and chicken broth to the pot, stirring to deglaze the bottom and incorporate any browned bits.
15Bring the mixture to a simmer.
16Add the Cajun seasoning, garlic powder, onion powder, paprika, dried thyme, dried oregano, salt, black pepper, and cayenne pepper (if using).
17Stir well to combine.
18Add the bay leaves.
19Return the chicken and sausages to the pot, stirring to combine.
20Reduce the heat to low, cover the pot, and let the gumbo simmer for 1 hour, stirring occasionally.
21After 1 hour, add the okra, mushrooms, and spinach.
22Stir to combine.
23Cook for an additional 30 minutes, or until the okra and mushrooms are tender and the spinach is wilted.
24If the gumbo becomes too thick, thin it out with a little water or more chicken broth.
25Taste and adjust the seasoning if necessary.
26Remove the bay leaves before serving.
27Serve the gumbo hot over steamed rice and garnished with chopped green onions or parsley if desired.
28Allow the gumbo to cool to room temperature before storing in an airtight container in the refrigerator.
29It will keep for up to 5 days.
30To reheat, warm the gumbo in a pot over medium heat, stirring occasionally, until heated through.
31Add a little water or broth if needed to thin it out.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: You can add more or less cayenne pepper depending on your spice preference. Feel free to substitute other vegetables like green beans or turnips if you prefer.

Louisiana Cajun gumbo is a classic dish that’s perfect for any occasion. It’s a hearty and flavorful stew that’s sure to please a crowd.

Whether you’re serving it for a family dinner, potluck, or just a cozy night in, this gumbo recipe is always a hit. It’s easy to make ahead of time and reheats well, making it a great option for meal prepping.

Serve it over steamed rice with a side of cornbread or crusty French bread, and you’ll have a meal that everyone will love. Plus, the leftovers keep well in the refrigerator for up to 5 days, so you can enjoy it throughout the week.

This recipe is always a good idea for family gatherings, and you can customize it with your favorite proteins and vegetables to make it your own.

❓ Frequently Asked Questions About Louisiana Cajun Gumbo

What is the key to a good gumbo?

The key to a good gumbo is a well-made roux. The roux should be cooked slowly over medium heat, stirring constantly, until it reaches a dark brown color. This process can take up to 20 minutes, but it’s worth the effort. The roux will give your gumbo a rich, deep flavor and a thick, velvety texture.

Can I make gumbo without andouille sausage?

Yes, you can make gumbo without andouille sausage. If you prefer not to use andouille sausage, you can substitute it with another type of sausage like smoked sausage or kielbasa. You can also add more chicken or shrimp to make up for the missing sausage.

How long does gumbo keep in the refrigerator?

Gumbo will keep in the refrigerator for up to 5 days when stored in an airtight container. To reheat, warm the gumbo in a pot over medium heat, stirring occasionally, until heated through. Add a little water or broth if needed to thin it out.

Can I freeze gumbo?

Yes, you can freeze gumbo for up to 3 months. Allow the gumbo to cool to room temperature before transferring it to an airtight container or freezer bag. When ready to eat, thaw the gumbo in the refrigerator overnight and reheat in a pot over medium heat, stirring occasionally, until heated through. Thicken with cornstarch as needed.

What can I serve with gumbo?

Gumbo is typically served over steamed rice. You can also serve it with cornbread, crusty French bread, or dinner rolls. For a side dish, consider serving collard greens, green beans, or a simple salad. A side of hot sauce or file powder (sassafras powder) can add extra flavor to your gumbo.

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