Description
A flavorful and hearty traditional Cajun gumbo featuring a rich dark roux, spicy Andouille sausage, fresh vegetables, and okra simmered to perfection in a savory chicken broth with Cajun seasoning.
Ingredients
Scale
Sausage and Seasoning
- 1 lb Andouille sausage, sliced into rounds
- 2 tbsp Cajun seasoning
Vegetables
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup fresh okra, sliced
Liquids and Roux
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Instructions
- Prepare ingredients: Chop the onions, red and green bell peppers, and celery. Slice the Andouille sausage into rounds and mince the garlic carefully for even flavor distribution.
- Make the roux: In a large pot, combine vegetable oil and flour in equal parts. Stir continuously over medium heat for 15-20 minutes, until the roux turns a dark brown color, developing a deep, nutty flavor essential for gumbo.
- Sauté vegetables: Add the chopped onions, bell peppers, and celery to the roux. Cook and stir for about 5 minutes, until the vegetables have softened, forming the flavorful base of the gumbo.
- Add sausage and seasoning: Stir in the sliced Andouille sausage, minced garlic, and Cajun seasoning. Cook for another 5 minutes, allowing the flavors to meld together.
- Add liquids and simmer: Pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes to develop a rich flavor.
- Add okra and finish cooking: In the last 10 minutes of simmering, add the sliced okra to the pot. Cook until tender, which will also help thicken the gumbo slightly before serving.
Notes
- Stir the roux constantly to prevent burning and ensure even color.
- Adjust Cajun seasoning to your preferred spice level.
- Okra can be replaced with file powder for thickening if desired.
- Serve gumbo over cooked white rice for a complete meal.
- Leftovers keep well refrigerated for 3-4 days and freeze well.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
