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A bowl of spicy Cajun gumbo with shrimp, sausage, and chicken, served with rice and garnished with green onions. Another bowl of gumbo is partially visible in the background.

Spicy Cajun Gumbo Recipe

A man in an apron smiling in a kitchen.Carlos Gomez
A comforting bowl of gumbo with a spicy kick, perfect for chilly evenings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Meal Type Dinner, Main Course
Cuisine Cajun, Creole
Servings 6
Calories 887 kcal
Difficulty Medium
Ingredient Cost $25
Shopping Cost$40

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
 
 

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion diced
  • 1 bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 pound andouille sausage sliced
  • 1 pound chicken thighs cut into bite-sized pieces
  • 4 cups chicken broth
  • 14.5 ounces tomatoes diced
  • 2 cups okra sliced
  • 2 bay leaves
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 pound shrimp peeled and deveined
  • 4 cups cooked white rice
  • green onions Chopped, for garnish

Instructions
 

Make the Roux:

  • In a large pot, heat the vegetable oil over medium heat.
    1/2 cup vegetable oil
  • Add the flour and whisk continuously to make a roux. Cook until it turns a deep brown color, about 15-20 minutes.
    1/2 cup all-purpose flour

Add Vegetables and Meat:

  • Add the diced onion, bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes until the vegetables are soft.
    1 large onion, 1 bell pepper, 2 stalks celery, 4 cloves garlic
  • Stir in the sliced andouille sausage and chicken pieces. Cook for another 10 minutes.
    1 pound andouille sausage, 1 pound chicken thighs

Simmer the Gumbo:

  • Add the chicken broth, diced tomatoes, sliced okra, bay leaves, Cajun seasoning, thyme, paprika, cayenne pepper, salt, and pepper. Bring to a boil.
    4 cups chicken broth, 14.5 ounces tomatoes, 2 cups okra, 2 bay leaves, 1 tablespoon Cajun seasoning, 1 teaspoon thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, Salt and pepper to taste
  • Reduce the heat and let it simmer for about 45 minutes, stirring occasionally.

Add the Shrimp:

  • Add the peeled and deveined shrimp to the gumbo and cook for another 5-7 minutes until the shrimp are pink and cooked through.
    1 pound shrimp

Serve:

  • Remove the bay leaves and discard.
  • Serve the gumbo over cooked white rice, garnished with chopped green onions.
    4 cups cooked white rice, green onions

Notes

Adjust the spice level by modifying the amount of cayenne pepper.
For a thicker gumbo, cook the roux longer to deepen the color and flavor.

Nutrition

Calories: 887kcalCarbohydrates: 52gProtein: 49gFat: 54gSaturated Fat: 13gPolyunsaturated Fat: 18gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 264mgSodium: 1389mgPotassium: 1091mgFiber: 4gSugar: 6gVitamin A: 2382IUVitamin C: 46mgCalcium: 133mgIron: 4mg
Keyword Cajun Cuisine, Comfort Food, Gumbo, Spicy Soup

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

Tried this recipe?Let us know how it was!
Spicy Cajun Gumbo Recipe - ReallyEats
Go Back Email Link
–+ servings
A bowl of spicy Cajun gumbo with shrimp, sausage, and chicken, served with rice and garnished with green onions. Another bowl of gumbo is partially visible in the background.

Spicy Cajun Gumbo Recipe

A man in an apron smiling in a kitchen.Carlos Gomez
A comforting bowl of gumbo with a spicy kick, perfect for chilly evenings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Meal Type Dinner, Main Course
Cuisine Cajun, Creole
Servings 6
Calories 887 kcal
Difficulty Medium
Ingredient Cost $25
Shopping Cost$40

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
 
 

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion diced
  • 1 bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 pound andouille sausage sliced
  • 1 pound chicken thighs cut into bite-sized pieces
  • 4 cups chicken broth
  • 14.5 ounces tomatoes diced
  • 2 cups okra sliced
  • 2 bay leaves
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 pound shrimp peeled and deveined
  • 4 cups cooked white rice
  • green onions Chopped, for garnish

Instructions
 

Make the Roux:

  • In a large pot, heat the vegetable oil over medium heat.
    1/2 cup vegetable oil
  • Add the flour and whisk continuously to make a roux. Cook until it turns a deep brown color, about 15-20 minutes.
    1/2 cup all-purpose flour

Add Vegetables and Meat:

  • Add the diced onion, bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes until the vegetables are soft.
    1 large onion, 1 bell pepper, 2 stalks celery, 4 cloves garlic
  • Stir in the sliced andouille sausage and chicken pieces. Cook for another 10 minutes.
    1 pound andouille sausage, 1 pound chicken thighs

Simmer the Gumbo:

  • Add the chicken broth, diced tomatoes, sliced okra, bay leaves, Cajun seasoning, thyme, paprika, cayenne pepper, salt, and pepper. Bring to a boil.
    4 cups chicken broth, 14.5 ounces tomatoes, 2 cups okra, 2 bay leaves, 1 tablespoon Cajun seasoning, 1 teaspoon thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, Salt and pepper to taste
  • Reduce the heat and let it simmer for about 45 minutes, stirring occasionally.

Add the Shrimp:

  • Add the peeled and deveined shrimp to the gumbo and cook for another 5-7 minutes until the shrimp are pink and cooked through.
    1 pound shrimp

Serve:

  • Remove the bay leaves and discard.
  • Serve the gumbo over cooked white rice, garnished with chopped green onions.
    4 cups cooked white rice, green onions

Notes

Adjust the spice level by modifying the amount of cayenne pepper.
For a thicker gumbo, cook the roux longer to deepen the color and flavor.

Nutrition

Calories: 887kcalCarbohydrates: 52gProtein: 49gFat: 54gSaturated Fat: 13gPolyunsaturated Fat: 18gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 264mgSodium: 1389mgPotassium: 1091mgFiber: 4gSugar: 6gVitamin A: 2382IUVitamin C: 46mgCalcium: 133mgIron: 4mg
Keyword Cajun Cuisine, Comfort Food, Gumbo, Spicy Soup

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

Tried this recipe?Let us know how it was!