Spicy Cajun Gumbo

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 8
★★★★★
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Spicy Cajun Gumbo is the epitome of comfort food, bringing the warmth and depth of Louisiana straight to your kitchen. This recipe is a hearty, flavor-packed dish that’s perfect for cozy nights or lively gatherings. Dive into the rich, spicy goodness that this gumbo offers!

Ingredients for Spicy Cajun Gumbo

Flour and vegetable oil form the base of the roux, which thickens the gumbo and adds a nutty, rich flavor. Onion, bell pepper, and celery are the essential "holy trinity" of Cajun cooking, bringing a fragrant depth of flavor. Garlic adds a pungent kick, while andouille sausage contributes a smoky, spicy note. Shrimp and chicken thighs provide protein and texture, with okra adding a subtle thickness and earthy taste. Diced tomatoes add acidity and sweetness, while chicken broth brings it all together with warmth. Bay leaves, Cajun seasoning, smoked paprika, and cayenne pepper create a symphony of spices, with salt and pepper balancing the flavors. Garnish with fresh parsley and green onions for a burst of color and freshness.

Tips & Tricks

  • Keep stirring the roux to prevent it from burning; patience is key here.
  • Use fresh shrimp for the best flavor, but frozen works in a pinch.
  • If the gumbo is too thick for your liking, add a bit more chicken broth to reach the desired consistency.
  • Let the gumbo sit for a bit before serving; the flavors meld beautifully as it rests.

Serving Suggestions

This Spicy Cajun Gumbo pairs beautifully with a side of buttery cornbread or a fresh green salad. For a true Southern experience, serve it with sweet tea or a crisp, cold beer.

Frequently Asked Questions

Can I make this gumbo ahead of time?
Absolutely! Gumbo often tastes even better the next day as the flavors have more time to meld.
What if I don't have andouille sausage?
Chorizo or any smoked sausage can work as a substitute, although it might change the flavor slightly.
How spicy is this gumbo?
It's moderately spicy, but you can adjust the cayenne pepper to suit your heat preference.

Spicy Cajun Gumbo Recipe Walkthrough

Start by making a dark roux in a large pot. Combine your flour and vegetable oil over medium heat, whisking continuously until it reaches a deep brown color. This can take about 20-25 minutes, so be patient, as this step is crucial for the flavor base of your gumbo.

Once your roux is ready, add the diced onion, bell pepper, and celery. Let these cook until softened, roughly 5 minutes. Stir in the minced garlic and enjoy the aroma as it cooks for another minute.

Next, toss in the sliced andouille sausage and chicken thighs. Cook them until they're nicely browned. This step is where the flavors start to meld beautifully.

Add the okra, diced tomatoes, chicken broth, bay leaves, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer away for 45 minutes. Stir occasionally and let the flavors develop.

With 5 minutes left, add your shrimp. Cook until they turn opaque and pink. Remove from heat, discard the bay leaves, and stir in the fresh parsley and green onions just before serving.

Serve your gumbo over cooked white rice, and let the comforting warmth take over.

Why You'll Love This Recipe

  • A perfect balance of spice and savory flavors.
  • Combines seafood, sausage, and chicken for a hearty meal.
  • Authentic Cajun flavors without the fuss.
  • Great for making ahead and even better the next day.

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

Step-by-step 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.

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