Cajun Gumbo
This Cajun Gumbo is SO FLAVORFUL! A hearty stew with chicken, shrimp, and sausage in a rich, spicy roux-based broth that warms your soul.
Equipment
- Large Heavy-Bottomed Pot
- Dutch Oven
- Whisk
Ingredients
- 1 pound chicken diced
- 1 pound shrimp peeled and deveined
- 1/2 pound turkey sausage sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 1 stalk celery diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 cups okra sliced
- 2 tomatoes diced
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- 1 leaf bay leaf
- Salt and pepper to taste
- Cooked white rice for serving
- Chopped green onions for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Continue cooking and stirring for about 15-20 minutes, or until the roux turns a deep caramel-brown color.
- Add the diced onion, green bell pepper, celery, and garlic to the roux. Stir well and cook for 5-7 minutes until the vegetables soften and become fragrant.
- Stir in the diced chicken and sliced turkey sausage. Cook until the chicken is no longer pink, about 5 minutes. Then add the Cajun seasoning, thyme, bay leaf, salt, and pepper. Mix thoroughly to coat evenly.
- Slowly add the chicken broth while stirring to combine everything smoothly. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes.
- Add the sliced okra and diced tomatoes to the pot. Continue simmering for another 10 minutes until the okra is tender and the gumbo has thickened further. Finally, stir in the shrimp and cook for 3-5 minutes until the shrimp turns pink and opaque.
- Remove the bay leaf from the gumbo before serving. Spoon the gumbo over a bed of fluffy white rice and garnish with chopped green onions. Serve hot and enjoy.
Notes
- Cook the roux slowly until deep caramel brown for maximum flavor and thickness.
- Pour the broth gradually while stirring to avoid lumps and ensure smooth texture.
- Do not overcook shrimp to keep it tender and juicy.
- Okra is essential as a natural thickener; do not omit it.
- Turkey sausage adds smoky flavor without overpowering the dish.