Gumbo is a dish with countless variations, as every cook in Louisiana has their own unique recipe. The ingredients and their amounts often depend on the region, what’s available, and personal preferences. However, gumbo generally comes in two main styles: Cajun and Creole. Cajun gumbo is a traditional dish from Acadiana, or Cajun Country, an area in southern Louisiana made up of 22 parishes. This region lies west of New Orleans, east of Lake Charles, and stretches from the Gulf of Mexico about 100 miles inland.

The most popular type of Cajun gumbo is made with chicken, andouille sausage, a dark roux, the “trinity” (onions, green bell pepper, and celery), chicken stock or broth.  It is thickened with okra, gumbo file powder, or both. Since much of Cajun Country has access to water, seafood like gator, crab, shrimp, or crawfish is often added when available. Some versions even include turkey, wildfowl, or other game meats. As long as you follow the basic principles of Cajun gumbo, you can swap ingredients and adjust as you like. The goal is to create a flavorful, hearty dish by simmering everything until the ingredients are tender and the flavors come together in a rich, satisfying stew.

I grew up in Chicago, where my mother made gumbo every holiday season. For us, there was only one type of gumbo, and after marrying a man from New Orleans, I found out it was Cajun gumbo. In New Orleans, most homes and restaurants serve Creole gumbo. While Cajun and Creole gumbo have some differences, they also share a few similarities. Both use a dark roux as the base, which gives the dish its rich color and flavor.

Both types of gumbo are delicious and reflect the blend of cultures in our history. But I prefer the Cajun style. The mix of chicken and andouille sausage, with plenty of trinity that melts into the rich, dark roux, really speaks to me. The deep, warm, and complex flavors that come from slow cooking are irresistible. Cajun gumbo is also very flexible. You can adjust it to fit your taste or schedule. Once you get the hang of it, you’ll know how to make it your own, turning simple ingredients into a comforting meal for your loved ones.

Ingredients

Steps to Make Cajun Gumbo Recipe

01

Make sure you have all the ingredients ready before you start to make Cajun Gumbo Recipe.

02

Heat the duck fat in a large pot over medium heat, then stir in the flour. Cook on medium heat, stirring often, until the roux turns a dark brown color, like milk chocolate, but be careful not to let it burn. This should take about 18 to 20 minutes, depending on the heat.

03

Once the roux reaches the right color, quickly add the chopped onions, green peppers, celery (the trinity), and garlic. Stir them into the roux with a wooden spoon, making sure everything is mixed well. Sprinkle in a few pinches of salt and black pepper. At first, the roux will seem dry, but as the vegetables cook and soften, it will become moist. Stir often and cook for about 10 minutes, until the vegetables start to soften.

04

Slowly add the chicken stock while stirring to dissolve the roux and avoid lumps. Turn the heat to medium-high and bring the mixture to a boil.

05

While the pot heats up, warm a large pan over medium-high heat. Sprinkle salt and pepper on the chicken thighs, then add a tablespoon of oil to the pan.

06

Place the chicken thighs in the pan with the skin side down and cook until the skin is golden brown, about 7 to 10 minutes. Flip them over and cook the other side for 2 to 3 minutes.

07

Take the chicken thighs from the pan and put them in the pot. Leave the fat in the pan and keep it on medium-high heat.

08

Add the sliced andouille sausage to the pan. Cook it, stirring occasionally, until it turns brown in some spots and the edges curl up, which should take about 5 to 7 minutes.

09

Turn off the heat and move the andouille and any fat into the pot with a spatula. Add the crab knuckle and mix well. If the stock doesn’t fully cover the ingredients, pour in 1 to 2 cups of water until everything is covered.

10

Turn up the heat under the pot and bring everything to a boil. Then lower the heat to a simmer and add the bay leaves and dried thyme. Remove any fat or foam that forms on the surface and let it simmer for one hour.

11

Take the chicken thighs out of the pot and place them on a large plate. Let them cool slightly, then remove the skin, bones, and cartilage. Shred the meat and add it back to the simmering pot.

12

Add the okra and Worcestershire sauce to the pot. Keep simmering the gumbo on low heat for another hour, stirring occasionally to prevent it from sticking or burning.

13

Take out the crab knuckle and remove any meat left in it. Add the crab meat to the gumbo and mix well, then throw away the shell. Stir in the filé powder, taste the gumbo, and add salt and pepper if needed. Let it simmer for 5 more minutes, then turn off the heat.

14

To serve, put about 1/2 cup of cooked rice into each bowl and pour the gumbo over it. Top with sliced scallions and add a little hot sauce if you like.