Spicy Cajun Gumbo

Experience the heart of Louisiana with this Spicy Cajun Gumbo, a rich and flavorful stew that combines a dark roux, seafood, and sausage. Perfect for those who love a little heat and comfort in one dish.

Prep time: 30 minutes
Cook time: 2 hours
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup vegetable oil

1 large onion, diced

1 bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 lb chicken thighs, cut into pieces

2 cups okra, sliced

1 can (14.5 oz) diced tomatoes

4 cups chicken broth

2 bay leaves

1 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp cayenne pepper

Salt and pepper to taste

1/4 cup fresh parsley, chopped

4 green onions, sliced

Cooked white rice for serving

Instructions

1. In a large pot, make a dark roux by whisking together flour and oil over medium heat until it reaches a deep brown color, about 20-25 minutes.

2. Add the diced onion, bell pepper, and celery to the roux, cooking until softened, about 5 minutes.

3. Stir in the garlic and cook for another minute until fragrant.

4. Add the sliced andouille sausage and chicken, cooking until browned.

5. Stir in the okra, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper.

6. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.

7. Add the shrimp and cook until they are opaque and pink, about 5 minutes.

8. Remove from heat and discard the bay leaves.

9. Stir in the fresh parsley and green onions before serving over cooked white rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stove over medium heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.