Description
This authentic Cajun Gumbo recipe features a rich, dark roux base combined with vegetables, smoky Andouille sausage, tender okra, and a blend of bold spices. Slow-simmered to perfection, this hearty stew delivers a comforting and flavorful taste of Louisiana cuisine, perfect for a satisfying family meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup sliced okra
Proteins and Seasonings
- 12 oz Andouille sausage, sliced into rounds
- 1 tablespoon Cajun seasoning
Liquids
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
Roux Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Instructions
- Prep Vegetables and Sausage: Chop the onions, red and green bell peppers, and celery into small pieces. Slice the Andouille sausage into rounds to prepare for cooking.
- Make the Roux: In a large pot over medium heat, combine equal parts vegetable oil and flour (about 1/4 cup each). Stir continuously to form a roux, cooking for 15-20 minutes until it reaches a dark brown color, which develops the signature deep flavor for the gumbo.
- Sauté Vegetables: Add the chopped onions, bell peppers, and celery to the roux. Sauté the mixture for about 5 minutes, stirring frequently, until the vegetables soften and combine well with the roux.
- Add Sausage and Seasonings: Stir in the sliced Andouille sausage, minced garlic, and Cajun seasoning into the pot. Cook for another 5 minutes, allowing the sausage to release its flavors and the spices to bloom.
- Add Liquids and Simmer: Pour in the chicken broth and canned diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to develop flavor and thicken slightly.
- Finish with Okra: Add the sliced okra during the last 10 minutes of simmering. Cook until the okra is tender, which helps thicken the gumbo further and adds a traditional texture.
Notes
- Continuous stirring is vital when making the roux to avoid burning and achieve the perfect color.
- Adjust the amount of Cajun seasoning to your heat preference.
- For gluten-free versions, substitute the all-purpose flour with a gluten-free flour blend for the roux.
- Serve gumbo over steamed white rice for a complete meal.
- Leftovers taste even better the next day as flavors develop further.
