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Authentic Cajun Gumbo Recipe
5 from 102 votes

Authentic Cajun Gumbo Recipe

Authentic Cajun Gumbo is a hearty stew featuring a whole chicken simmered for stock, smoky andouille sausage, and a mix of caramelized onions, bell peppers, celery, and garlic. It is thickened with a flour-based roux and seasoned with Cajun spices, bay leaves, and okra, resulting in a rich and flavorful dish served over rice with traditional garnishes.

Prep Time
25 mins
Cook Time
3 hrs 5 mins
Servings: 10
Calories: 449 kcal
Course: Main Course, Soup
Cuisine: American, Cajun

Ingredients

  • pound chicken whole
  • 1 gallon water
  • 2 yellow onion large peeled small diced
  • 1 ½ pounds andouille sausage cut into ¼” thick slices
  • ¾ cup vegetable oil plus 3 tablespoons
  • 4 celery rib small diced
  • 1 red bell pepper seeded and small diced
  • 1 green bell pepper seeded and small diced
  • 5 garlic finely minced cloves
  • 1 cup all-purpose flour
  • 2 tablespoons Cajun seasoning
  • 2 bay leaf
  • 1- pound okra thick cut sliced, fresh or frozen
  • gumbo filé powder for garnish
  • long grain rice cooked, for garnish
  • potato salad optional, for garnish
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Add the whole chicken to a large pot and cover it with 1 gallon of water and simmer on low to medium heat for 75 to 90 minutes or until the chicken is completely cooked.
  2. In the meantime, add some 3 tablespoons of vegetable oil to a large pot over medium heat and sauté the sausage slices for 5 to 6 minutes, or until they have sear marks. Set them aside in a bowl or on a plate.
  3. Add the onions to the pot and cook over low heat until very well caramelized, which usually takes 45 to 60 minutes.
  4. Next, add the celery and bell peppers and sauté over medium heat for 6 to 8 minutes or until the vegetables are a little brown and tender.
  5. Stir in the garlic and cook just until it’s fragrant, which takes 45 to 60 seconds.
  6. Set the sauteed vegetables to the side on a plate or in a bowl and then return the pot to the burner but do not turn the heat on just yet.
  7. Go Back to the pot with chicken and carefully remove the chicken and set it to the side on a large plate. Cool it slightly.
  8. Strain the chicken stock through a chinois or fine-mesh strainer. Return the chicken stock to the cooktop and keep it warm over low heat.
  9. Remove the skin from the cooked whole chicken and then remove as much meat as possible from the breasts, wings, thighs, and drums. Roughly chop the pulled chicken and set it to the side.
  10. Next, go back to the pot where the trinity vegetables were cooked and add in the oil over low to medium heat and heat for 2 to 3 minutes.
  11. Slowly sprinkle in the flour while continuing to whisk until combined.
  12. Frequently whisk or stir the roux in the pot until it reaches the dark roux stage. It should be the color of a dark penny. This will take around 30 minutes to achieve.
  13. Add back in the cooked vegetables and stir until combined. Sprinkle in the Cajun seasonings and stir to combine.
  14. Pour in 2 to 3 ladles of warm chicken stock into the pot and mix it with the vegetables, spices, and roux until it becomes dark and creamy.
  15. Now pour in all the chicken stock along with the roughly chopped chicken and seared sausage slices. Next, add in the bay leaves and sliced okra and stir it well.
  16. Bring the mixture to a boil over high heat to help activate the roux to help thicken the stock. Once boiling, turn the heat down to low medium and on a lid and cook it for 1 hour.
  17. Adjust the seasonings with salt and pepper. Serve, store, or keep it warm over low heat

Notes

  • Make the gumbo up to one day in advance for best flavor integration.
  • Store covered in the refrigerator for up to 4-5 days or freeze for up to 6 months.
  • Reheat gently over low heat until hot, adjusting seasonings before serving.
  • If andouille sausage is unavailable, substitute with a good quality smoked sausage.
  • Additional vegetable scraps (without bell peppers) can be added to the chicken stock for extra flavor.
  • Extending the simmering time by an hour enhances flavor depth.
  • The flavor of gumbo improves with time, making leftovers desirable.

Nutrition Information

Calories 449kcal (22%) Carbohydrates 19g (6%) Protein 16g (32%) Fat 35g (54%) Saturated Fat 9g (45%) Polyunsaturated Fat 13g (76%) Monounsaturated Fat 12g (60%) Trans Fat 0.3g (15%) Cholesterol 59mg (20%) Sodium 592mg (25%) Potassium 539mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1532IU (31%) Vitamin C 38mg (42%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 449

% Daily Value*

Calories 449kcal 22%
Carbohydrates 19g 6%
Protein 16g 32%
Fat 35g 54%
Saturated Fat 9g 45%
Polyunsaturated Fat 13g 76%
Monounsaturated Fat 12g 60%
Trans Fat 0.3g 15%
Cholesterol 59mg 20%
Sodium 592mg 25%
Potassium 539mg 11%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1532IU 31%
Vitamin C 38mg 42%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.