Spicy Cajun Gumbo: a Taste of New Orleans

Ingredients

• 120 ml (½ cup)vegetable oil
• 63 g (½ cup)plain flour
• 454 g (1 lb)andouille sausage, sliced
• 454 g (1 lb)boneless, skinless chicken thighs, diced
• 1 largeonion, chopped
• 1bell pepper, chopped
• 2celery stalks, chopped
• 4 clovesgarlic, minced
• 1.9 litres (8 cups)chicken stock
• 1 candiced tomatoes, undrained
• 1 tablespoonCajun seasoning
• 2bay leaves
• 1 teaspoondried thyme
• ½ teaspooncayenne pepper
• 454 g (1 lb)shrimp, peeled and deveined
• 15 g (¼ cup)fresh parsley, chopped
• To tastesalt and pepper
• As neededcooked white rice, for serving
• As neededgreen onions, chopped, for garnish

Instructions

1. 1

   Make the roux

   Heat the vegetable oil in a Dutch oven over a medium heat. Whisk in the flour and keep stirring for about 20–30 minutes, until the roux is a deep brown.

2. 2

   Brown and soften

   Add the sausage to the roux and cook until browned. Stir in the onion, bell pepper, celery and garlic, then cook for about 5–7 minutes, until softened.

3. 3

   Add the broth

   Pour in the chicken stock gradually, stirring to combine. Add the diced tomatoes, Cajun seasoning, bay leaves, thyme, cayenne, salt and pepper.

4. 4

   Simmer the gumbo

   Bring the mixture to a gentle boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

5. 5

   Cook the chicken

   Add the chicken thighs and cook for about 10–15 minutes, until fully cooked. Stir in the shrimp and cook for a further 5 minutes, until pink and opaque.

6. 6

   Finish and serve

   Remove the bay leaves and stir in the parsley. Adjust the seasoning if needed, then serve over hot white rice with green onions on top.

What is Cajun gumbo?

Gumbo is a Louisiana stew with roots in the region’s varied food traditions; Cajun versions are associated with the cooking of south-west Louisiana. A roux gives the broth body and a deep, toasted flavour.

This version brings together andouille, chicken and shrimp with the onion, pepper and celery base. The long-cooked roux and gradual addition of stock help make a hearty stew to spoon over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 25g fat.

The rice and flour contribute most of the carbohydrates, while the oil and sausage bring much of the fat. Chicken, shrimp and sausage provide the protein. For a balanced plate, serve a moderate portion of rice alongside a generous helping of gumbo and some vegetables.

Building a dark roux

Roux: The oil and flour need frequent, steady stirring over medium heat. Take the full 20–30 minutes if needed to reach a deep brown colour without scorching the mixture.

Heat: A dark roux develops a toasted flavour, but it can burn quickly near the end. If you spot black flecks or smell burning, the roux will taste bitter.

The flavour base

Sausage: Browning the andouille in the roux adds savoury, smoky notes before the vegetables go in. Let the vegetables soften for the stated 5–7 minutes so they begin to meld into the stew.

Seasoning: Cajun seasoning, thyme and cayenne bring the spice, while salt and pepper are adjusted to taste. Since seasoning blends and sausages vary in saltiness, taste the broth before serving.

Adding the stock

Stock: Pour it in gradually while stirring to help the roux blend into the liquid. Adding it all at once can make it harder to smooth out any lumps.

Simmer: Keep the gumbo at a gentle simmer for 30 minutes and stir occasionally. A rolling boil is not needed for this stage.

Chicken and shrimp doneness

Chicken: Add the diced thighs after the initial simmer and cook for about 10–15 minutes, until fully cooked through. The exact timing can depend on the size of the pieces.

Shrimp: Add these last and cook for 5 minutes, stopping when they are pink and opaque. Leaving them in longer can make them firm and rubbery.

Serving the gumbo

Rice: Serve the gumbo over hot cooked white rice so it can soak up the seasoned broth. Keep the rice separate until serving if you want to control how much each bowl gets.

Garnish: Finish with chopped green onions and the parsley stirred into the pot. A simple green salad or steamed vegetables can round out the meal.

Recipe notes & tips

• Use a heavy-based Dutch oven to help the roux heat evenly.
• Stir the roux continuously, especially as it darkens.
• Add the stock in stages and stir well as you pour.
• Taste the broth before adding extra salt, since the sausage and stock may already be salty.
• Cut the chicken into evenly sized pieces so they cook at a similar pace.
• Add the shrimp only for the final 5 minutes of cooking.

Variations

• Adjust the heat: Use less cayenne for a milder gumbo.
• Change the seafood: Replace the shrimp with another peeled seafood option, keeping an eye on its cooking time.
• Add extra vegetables: Stir in chopped okra with the other vegetables.
• Use another sausage: Substitute a smoked sausage if andouille is unavailable.
• Make it herbier: Add a little extra parsley at the end for a fresher finish.

Common mistakes to avoid

• Scorching the roux: Keep stirring and lower the heat if it darkens too quickly.
• Adding stock too fast: Pour it in gradually while whisking or stirring to prevent lumps.
• Boiling hard: Reduce the heat once the pot reaches a gentle boil so the gumbo simmers steadily.
• Overcooking the shrimp: Add them at the end and stop when they are pink and opaque.
• Skipping the seasoning check: Taste before serving and adjust salt and pepper as needed.

How to store

Refrigerate leftover gumbo in a covered container and use within 3 days. Store rice separately where possible, and reheat the gumbo gently in a saucepan until piping hot, stirring occasionally.

Frequently asked questions