Cajun Gumbo
The recipe was written for the Arizona Republic.
This New Orleans-style gumbo is a true Southern favorite. Thanks to a marriage of aromatic vegetables, smoky sausage, tender chicken, plump shrimp, and a boldly seasoned Cajun broth, each spoonful is bursting with flavor and texture. It’s a Louisiana staple that’s about as satisfying as it gets.
What’s the difference between gumbo and jambalaya? Gumbo is a Creole-Cajun dish that falls somewhere between a thick stew and hearty soup. Ingredients vary, but the dish almost always contains some combination of vegetables, chicken, sausage, and seafood. Some recipes include ham, tomatoes, okra, filé powder, and leafy greens, demonstrating that the dish can be prepared a multitude of ways.
But one thing never changes – an authentic gumbo starts with a deeply colored roux, or fat/flour mixture.
Jambalaya is rice-based dish like paella. Both gumbo and jambalaya typically contain poultry, seafood, and sausage, but gumbo is soupier. In gumbo, cooked rice is added at the end – almost as a garnish – while in jambalaya, rice makes up the bulk of the dish’s texture.
The roux is the key! As mentioned, the core component of a traditional gumbo is the roux, or commingling of fat and flour. But we’re not talking about the pale roux used for light-colored sauces. The roux for gumbo is cooked until it’s deeply brown, like the color of mud or chocolate. Why? Because as the roux evolves from pale in color to chocolate-brown, it becomes profoundly rich in flavor. The flour taste is cooked off and transformed into a nutty, savory, robust base for the stew.
There’s no secret to achieving this metamorphosis; but it does require some time. And patience. And almost constant stirring.
Once the flour and oil are combined in the pan and set over medium heat, you need to keep a close watch to ensure the flour doesn’t burn. Once flour burns, it’s unusable and you must start over. Note: This process can take anywhere from 30 to 60 minutes, so plan to hang out at the stove for a bit. It’s totally worth it.
Ingredients for Cajun gumbo
- Flour. You’ll need 1 cup of all-purpose flour to make the roux. This might seem like a lot, but it’s the appropriate amount needed to create the roux and thicken the broth. For a gluten-free alternative, use an equal amount of your favorite gluten-free flour substitute.
- Oil. Vegetable oil is used in conjunction with the flour to create the roux. I prefer vegetable oil, but you may use any neutral-flavored oil; choose an oil that won’t affect the flavor of the gumbo.
- Vegetables and herbs. The classic combination of celery, bell pepper, onion, green onions, garlic, and parsley are used to add flavor, texture, and color to this gumbo.
- Sausage. Andouille sausage is the classic choice for gumbo, and it delivers a nicely seasoned, mildly spicy, smoky flavor. If desired, you may swap in smoked chorizo or Polish kielbasa.
- Chicken. I prefer to use rotisserie chicken in my gumbo because the meat is always moist and savory. One rotisserie chicken typically yields about 3 ½ to 4 cups of meat. If desired, you may use any cooked chicken meat instead. Pro tip: I find that it’s easier to pull the chicken meat from the bone while the rotisserie chicken is still warm.
- Shrimp. For this recipe, you need 2 cups of large or extra-large shrimp. The shrimp can be raw or cooked, and I prefer peeled and deveined shrimp with the tail intact. If desired, you may substitute 2 cups of lump crabmeat.
- Seasoning. The only real seasoning in this gumbo (aside from the roux) is Cajun seasoning, a marriage of salt, black pepper, red pepper, and garlic. Look for Cajun seasoning in the spice aisle of your favorite grocery store.
- Broth. Chicken broth makes up all of the liquid for this gumbo, so choose one with good flavor. You may use regular or low sodium. Chicken stock and chicken bone broth are also great alternatives.
- Rice. Cooked rice is added to the gumbo just before serving. You can cook the rice from scratch, or use microwave-ready rice.
How to serve Cajun gumbo. The classic way to serve gumbo is in a bowl with a scoop of cooked rice. If preferred, you may add some warm cornbread on the side. Add a side salad and the meal is complete.
Can you make Cajun gumbo in advance? In my opinion, this gumbo is better the next day, so yes! Prepare the gumbo as directed, but do not add the rice garnish. Let the gumbo cool slightly and then transfer it to an airtight container. Refrigerate the gumbo for up to 3 days before serving (or freeze up to 3 months). Thaw frozen gumbo overnight in the refrigerator. Reheat the gumbo in a large saucepan over medium heat, adding more broth if necessary. Top with cooked rice just before serving.
How to store Cajun gumbo. Once cool, transfer the gumbo (separate from the rice) to an airtight container and refrigerate for up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: It’s best to store the gumbo without rice, but if they’re already mixed together, don’t fret. Just note that the rice will absorb some of the gumbo liquid during storage. And if you freeze the gumbo, the rice will change in texture once thawed.
Cajun Gumbo
Ingredients
- 1 cup all-purpose flour
- 2/3 cup vegetable oil, or neutral oil of choice
- 12-13 ounces andouille sausage, sliced into ½-inch thick rounds
- 6 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 yellow onion, chopped
- 4 green onions, chopped
- 1/3 cup chopped fresh parsley
- 3 cloves garlic, minced or pressed
- 1-2 tablespoons Cajun seasoning
- 6 cups chicken broth
- 1 rotisserie chicken, shredded, or about 3 ½ to 4 cups of shredded cooked chicken
- 2 cups peeled and deveined shrimp, tails on if desired, raw or cooked
- 4 cups cooked rice for serving
Instructions
- To make the roux, whisk together the flour and oil in a large, heavy-bottomed stock pot or Dutch oven.
- Set the pan over medium heat and cook for 30 to 60 minutes, until the mixture is chocolate-brown, stirring almost constantly. Keep a close watch so the roux doesn’t burn.
- Brown the sausage in a separate skillet over medium-high heat. Cook until browned on both sides. Transfer the sausage to a plate, leaving the grease in the pan.
- Add ½ cup of the broth to the pan used to sear the sausage. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- When the roux is ready (chocolate-brown), add the broth mixture and whisk to combine.
- Add the remaining 5 ½ cups of broth, celery, bell pepper, onion, green onions, parsley, garlic, and 1 tablespoon of the Cajun seasoning.
- Increase the heat to medium-high and bring to a simmer.
- Cook for 5 to 7 minutes, until the vegetables are tender-crisp.
- Add the chicken, sausage, and shrimp and simmer for 2 minutes, until heated through (or slightly longer if using raw shrimp).
- Taste and add more Cajun seasoning if desired.
- Ladle the gumbo into bowls, add a scoop of rice, and serve.