Cajun Gumbo Recipe
A robust Cajun gumbo packed with smoky meats, aromatic spices, and a rich roux for a true Southern comfort experience.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 6 cups chicken broth
- 1 pound boneless chicken thighs cut into chunks
- 1 pound andouille sausage sliced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1/4 cup green onions chopped
- 2 cups cooked white rice
Instructions
- Prepare the roux: Heat oil in a heavy pot over medium heat. Gradually whisk in flour, stirring constantly until the roux turns dark brown.
- Cook the vegetables: Add diced onion, bell pepper, celery, and minced garlic to the roux. Stir and cook for about 5 minutes until fragrant.
- Simmer the base: Pour in chicken broth while stirring. Add cayenne, thyme, bay leaves, salt, and black pepper. Bring it to a gentle boil.
- Add chicken and sausage: Toss in chicken chunks and sliced andouille sausage. Reduce heat and let it simmer for 45 minutes until thickened.
- Final touches: Remove bay leaves. Stir in green onions. Serve piping hot over cooked white rice.
Notes
Nutritional Information (Per Serving):
- Calories: 530
- Total Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Vitamin A: 12%
- Iron: 22%
- Potassium: 18%
- Calcium: 10%
- Vitamin C: 15%
Additional Notes/Tips:
- Roux Mastery: Stir constantly; a burnt roux is a crime against gumbo.
- Heat Control: Go easy on the cayenne if you prefer less heat—though why would you?
- Flavor Boost: Let it sit for a few hours or overnight—the flavors will deepen.
- Serving Hack: Offer hot sauce on the side for thrill-seekers who want an extra kick.