Cajun Gumbo

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.

Course Main Course

Cuisine American

Keyword cajun, creole, gumbo

Prep Time 10

Cook Time 40

Servings

Calories 673kcal

Author Robin Miller

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.

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