Cajun gumbo is a classic Southern dish that has been around for centuries. It’s a hearty and flavorful stew that is perfect for cold winter days. The dish is traditionally made with a variety of meats and vegetables, and it’s often served over rice. In this recipe, we’ll show you how to make an authentic Cajun gumbo that will transport you straight to Louisiana.
Cajun Gumbo Recipe
Cajun gumbo is a classic Southern dish that has been around for centuries. In this recipe, we'll show you how to make an authentic Cajun gumbo that will transport you straight to Louisiana.
Add to Collection
URL has been copied successfully!
Not a Member? Join Meal Social to Save This Recipe & Create Collections!Sign Up in 1 minute to access FREE member's only features!
Already a member? Sign In
Equipment
- Dutch Oven Large, Or Heavy-Bottomed Pot
- Slow Cooker (optional)
Ingredients
- 1 lb Boneless, Skinless Chicken Thighs Cut Into Bite-Sized Pieces
- 1 lb Smoked Sausage Sliced
- 1/2 cup All-Purpose Flour
- 1/2 Vegetable Oil
- 1 Onion Chopped
- 1 Green Bell Pepper Chopped
- 2 Celery Stalks Chopped
- 4 Garlic Cloves Minced
- 4 cups Chicken Broth
- 1 can Tomatoes (14 Oz) Diced
- 2 Bay Leaves
- 1 tsp Thyme Dried
- 1 tsp Oregano Dried
- 1/2 tsp Cayenne Pepper
- Salt To Taste
- Black Pepper To Taste
- Rice Cooked For Serving
- Parsley Chopped, Fresh For Garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and whisk constantly until the mixture turns a deep brown color (this is called a roux). This should take about 10-15 minutes.
- Add the onion, bell pepper, celery, and garlic to the pot, stirring constantly for about 5 minutes until the vegetables are softened.
- Add the chicken and sausage to the pot, and cook until the chicken is no longer pink.
- Add the chicken broth, diced tomatoes, bay leaves, thyme, oregano, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let the gumbo simmer for 1-2 hours, stirring occasionally.
- Once the gumbo is cooked, remove the bay leaves and adjust seasoning to taste.
- Serve the gumbo over cooked rice and garnish with chopped parsley.
Slow Cooker Instructions:
- If you prefer to use a slow cooker, you can follow the same steps above until step 4. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Once the gumbo is cooked, adjust seasoning to taste and serve as directed above.
Notes
Note: Gumbo can be stored in the fridge for up to 3 days, and can be frozen for up to 3 months.
Nutrition
Serving: 1.5cupsCalories: 460kcal
Save This Recipe & Create CollectionsSign Up in 1 minute to access FREE member's only features!
Already a member? Sign In
Like Us on Facebook!https://www.facebook.com/mealsocial
