Cajun Gumbo

Susan Din


This Gumbo gets rave reviews from everyone! Its not difficult, but it is a little labor intensive. For authentic cajun gumbo it's worth it!! It can also be customized using only chicken, or only sausage, but I like this flavor profile best!


★★★★★ 3 votes

45 Min
3 Hr
Stove Top


  • ROUX

  • 1 c
    all purpose flour
  • 1/2 c
    cooking oil

  • ·
    heads and shells from 2 lbs shrimp
  • 1/2 medium
    yellow onion chopped
  • 1/2
    celery stalk chopped
  • 1/2
    carrot chopped
  • 6 sprig(s)
    flat leaf parsley
  • 8-10 c
    water-to cover

  • 2 lb
    head on shrimp, peeled and deveined shells/heads used for stock
  • 1 1/2 lb
    chicken wings
  • 12-16 oz
    smoked sausage or andouille
  • 3-4 small
    blue crab-cleaned gumbo crabs halved-optional

  • 2 large
    yellow onions - chopped
  • 1/3 c
  • 8-10 stick
    green onions chopped, green and whites
  • 1 large
    green bell pepper
  • 6 large
    celery stalks, chopped
  • 1 large
    bunch parsley-chopped reserve 2 tbsp for garnish
  • 12 oz
    okra, sliced-fresh or frozen(not breaded)

  • 1 Tbsp
    thyme, dried
  • 2 tsp
    basil, dried
  • 2 tsp
    oregano, dried
  • 1
    large bay leaf
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1/2 tsp
    cayenne-to taste
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    worcestershire sauce
  • 1-2 tsp
    hot sauce-to taste

  • 2 can(s)
    chicken broth, low salt
  • 4-6 c
    home made shrimp stock
  • 2-4 c
    water as needed

How to Make Cajun Gumbo


  1. ROUX
    Heat oven to 400.
    combine flour and oil in a cast iron dutch oven, skillet or round ceramic baking dish.
    Bake 1 1/2 to 2 hours wisking every 15-30 minutes. Roux should be dark brown color (like melted chocolate)when finished.
    Use extreme caution moving and stirring mixture!!!
    When it's ready-cool and if not using a dutch oven, transfer roux into a stock pot.
    While Roux is cooking, place shrimp heads and shells in a medium pot. Cover with water, add seasoning vegetables. Bring to a boil, turn down to a simmer and cook for 15 minutes. Using a potato masher, press down firmly on all the solids to extract as much flavor as possible.
    Continue cooking an additional 15 minutes.
    Strain with a fine mesh strainer and reserve.
  3. When roux is finished, add all the prepared veg and cook over medium high heat stirring constantly for 7-10 minutes until veg is wilted down. Be careful not to scorch the mixture, stir-scraping the bottom!
  4. Add in the seasonings and stir well. Add the liquids reserving the water for later if needed.
    Bring to a boil and turn to a simmer. Cook for 30 minutes.
  5. Add the sausage, and chicken. Bring back to a boil, reduce to a simmer and cook for 15 minutes.
  6. Add the shrimp and crabs, bring back to a simmer, cooking 7-10 minutes until cooked through.
    Check for seasonings and add salt and pepper if needed.
  7. During cooking process, add additional liquid if needed to maintain fluidity.
    Serve with steamed white rice and a sprinkle of chopped parsley.

Printable Recipe Card

About Cajun Gumbo

Main Ingredient: Non-Edible or Other
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free

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