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Ultimate Classic Cajun Gumbo

Ultimate Classic Cajun Gumbo: Cozy Comfort in Every Spoonful

Experience the Ultimate Classic Cajun Gumbo, a hearty stew filled with rich flavors and a comforting aroma.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meat
  • 8 oz Andouille Sausage Adds depth and smoky flavor; choose high-quality varieties for authentic taste.
  • 1 lb Chicken Thighs Tender and juicy; boneless, skinless options reduce grease while enhancing flavor.
  • 1 lb Fresh Shrimp Provides a sweet, delicate texture; opt for large, peeled, deveined shrimp for the best bite.
For the Vegetables
  • 1 cup Bell Peppers A mix of green and red adds vibrant color and sweetness; dice finely for even cooking.
  • 1 medium Onion Yellow onions provide a foundational flavor; finely chop to blend seamlessly into the stew.
  • 2 stalks Celery Introduces a crunchy texture; slice thinly for quick cooking and balanced flavor.
For the Roux
  • 1/2 cup All-Purpose Flour Essential for thickening the gumbo; whisk continuously to create a rich, deep roux.
  • 1/2 cup Vegetable Oil Use an oil with a high smoke point for the roux to avoid burnt flavors.
For the Broth
  • 4 cups Chicken Broth Acts as the stew's base, adding depth; can be replaced with stock for a richer flavor.
  • to taste Hot Sauce For seasoning.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • 1/4 cup Fresh Parsley Optional, for garnish and added flavor.

Equipment

  • Heavy Bottomed Pot

Method
 

Cooking Instructions
  1. Make the Roux: In a heavy-bottomed pot, combine equal parts flour and vegetable oil over medium heat. Whisk continuously until the mixture reaches a deep brown color, about 15-20 minutes.
  2. Sauté Vegetables: Add the chopped onion, bell peppers, and celery into the roux. Sauté for about 5 minutes until softened.
  3. Add Meat: Introduce the sliced Andouille sausage and chicken thighs to the pot. Cook for around 8 minutes, stirring occasionally.
  4. Pour in Broth: Gradually add the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat and simmer for around 60 minutes.
  5. Stir in Shrimp: For the last 10 minutes of cooking, add the fresh shrimp. Cook until they’re pink and opaque.
  6. Season & Serve: Taste and season your gumbo with hot sauce, salt, and pepper. Serve it over warm rice or directly from the pot.

Notes

Store leftovers in an airtight container for up to three days. Reheat gently to preserve flavor.