Spicy Cajun Gumbo Recipe
A comforting bowl of gumbo with a spicy kick, perfect for chilly evenings.
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.
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
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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