Cajun Gumbo Recipe

Make the roux

In a large heavy-bottomed Dutch oven set over medium-low heat, add vegetable oil. Gradually whisk in the flour. Cook, stirring constantly, adjusting heat as needed, until the roux reaches a deep brown color (like chocolate) — about 20 to 30 minutes. Be patient and watch carefully to prevent burning. If small dark bits form on the bottom, reduce heat and stir until they incorporate.

Add holy trinity

When the roux is a deep brown, add the diced onion, green bell pepper, and celery. Cook, stirring frequently, until vegetables are softened and aromatic, about 6–8 minutes. Add minced garlic and cook 1 minute more until fragrant.

Push the roux-vegetable mixture to one side of the pot, increase heat to medium. Add sliced andouille sausage and brown for 3–4 minutes, stirring so they release their oils and color the base. Add the chicken pieces and brown briefly for 3–4 minutes until sealed but not cooked through.

Stir everything together so the sausage, chicken, and roux-vegetable mixture are combined.

Slowly pour in 2 cups of the chicken stock while stirring to deglaze the pot and lift any browned bits. Add remaining chicken stock and 1 cup water, tomato paste, Worcestershire sauce, Cajun seasoning, paprika, thyme, oregano, bay leaves, cayenne, salt, and black pepper. Stir to combine.

Bring gumbo to a simmer, then reduce heat to maintain a gentle simmer. Cover partially and cook for 30–35 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and chicken to cook through.

Taste the gumbo and adjust seasoning: add additional salt, cayenne, or hot sauce to reach your desired heat and seasoning level. If the gumbo needs body, simmer uncovered 5–10 minutes more to reduce slightly.

Add peeled and deveined shrimp to the simmering gumbo and cook just until shrimp turn pink and opaque, about 3–5 minutes depending on size.

If using file powder, remove pot from heat and sprinkle file powder in slowly, stirring once. File thickens and adds earthy flavor; do not boil after adding file.

To serve, ladle cooked white rice into bowls and spoon gumbo over the rice. Garnish with chopped fresh parsley and sliced green onions. Offer extra hot sauce at the table.