Name: Authentic Cajun Gumbo Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Cajun
Ingredients: 1 pound andouille sausage, sliced; 1 pound boneless skinless chicken thighs; 1 pound shrimp, peeled and deveined; 1 cup okra, sliced; 1 green bell pepper, diced; 1 onion, chopped; 2 stalks celery, chopped; ½ cup all-purpose flour; ½ cup vegetable oil; 3 cloves garlic, minced; 2 tablespoons Cajun seasoning; 6 cups chicken broth; 2 bay leaves; 1 teaspoon dried thyme; Salt and pepper to taste; Cooked white rice, for serving; Chopped green onions, for garnish

A rich, soul-warming bowl of Authentic Cajun Gumbo is a true Southern classic that delivers layers of bold flavor in every spoonful. Made with smoky sausage, succulent shrimp, tender chicken, and a deep, roux-based broth, this dish is a celebration of Louisiana’s culinary heritage. Whether you’re hosting a cozy dinner or craving a comforting weeknight meal, gumbo is always a great idea.

This hearty stew combines the “holy trinity” of Cajun cuisine—onion, bell pepper, and celery—with savory seasonings and slow-cooked goodness. Served over warm white rice and garnished with green onions, it brings a touch of New Orleans right to your kitchen.

Why You’ll Love This Authentic Cajun Gumbo

Authentic Cajun Gumbo isn’t just a meal; it’s an experience. You’ll love how it brings the whole family to the table with its deep, comforting flavor. The blend of spices, slow-cooked roux, and the combination of shrimp, chicken, and sausage make this dish truly satisfying. It’s perfect for feeding a crowd, and even better the next day after the flavors meld. Plus, it’s naturally gluten-free and easy to customize with your favorite proteins or seafood.

What Kind of Sausage Should I Use?

For the most authentic flavor, go for Andouille sausage. It’s a smoked pork sausage that’s spicy, smoky, and heavily seasoned—a staple in Cajun cooking. If you can’t find Andouille, kielbasa or any smoked sausage will work, but Andouille really gives that signature gumbo punch.

Ingredients for the Authentic Cajun Gumbo

Creating the perfect gumbo starts with quality ingredients. Here’s what you’ll need and why:

Chicken Thighs (boneless, skinless): Tender and juicy, they add richness and soak up the spices beautifully.
Andouille Sausage: Brings bold, smoky heat that defines the flavor profile.
Shrimp (peeled and deveined): Adds a delicate seafood sweetness that balances the depth of the roux.
Okra: A traditional thickener and earthy addition that complements the texture.
Celery, Onion, Bell Pepper: Known as the holy trinity of Cajun cuisine, these are the aromatic base.
Garlic: Deepens the overall flavor and enhances the broth.
Flour & Oil: Essential for the roux, which thickens the gumbo and adds deep, nutty flavor.
Chicken Broth: Forms the base of the gumbo, infusing it with hearty depth.
Cajun Seasoning: Packs a flavorful punch with paprika, garlic powder, cayenne, and more.
Bay Leaves: Add a subtle herbal note to the stew.
Green Onions: For garnish and a pop of fresh flavor.
Cooked White Rice: The traditional base for serving gumbo.

How To Make the Authentic Cajun Gumbo

Step 1: Make the Roux

In a large pot or Dutch oven, combine equal parts oil and flour over medium heat. Stir constantly until the roux becomes a deep brown, like chocolate. This can take 20-30 minutes, but it’s key to the flavor.

Step 2: Sauté the Trinity

Add chopped onion, bell pepper, and celery to the roux. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

Step 3: Build the Base

Stir in the sliced sausage and chicken thighs. Cook for 5-7 minutes until browned. Add the Cajun seasoning, bay leaves, and chicken broth. Bring to a simmer and cook for 30 minutes.

Step 4: Add the Okra

Stir in sliced okra and let simmer for another 15 minutes. The okra will help naturally thicken the gumbo.

Step 5: Add the Shrimp

Toss in the shrimp during the last 5-7 minutes of cooking. They should turn pink and firm when done.

Step 6: Serve It Up

Remove the bay leaves and serve the gumbo over warm white rice. Top with chopped green onions for a fresh finish.

How to Store and Serve Authentic Cajun Gumbo

This gumbo feeds 6 to 8 people generously and makes incredible leftovers. Store any extra in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, making it even better the next day. It also freezes well for up to 3 months. Simply thaw and reheat on the stove.

Serve it over fluffy white rice, and don’t forget a slice of crusty bread or cornbread to soak up that amazing broth.

What to Serve With Authentic Cajun Gumbo?

Crusty French Bread

Perfect for soaking up every bit of that rich roux-based broth.

Southern Cornbread

The slightly sweet flavor pairs beautifully with the spicy gumbo.

Creamy Coleslaw

Adds crunch and a cooling balance to the heat.

Cajun Potato Salad

A hearty and zesty side that fits the theme.

Fried Green Tomatoes

Crispy and tangy, they bring a Southern classic to the table.

Garlic Butter Shrimp Skewers

Great for a seafood twist to double down on flavor.

Pickled Okra or Veggies

A tangy counterpoint to the rich stew.

Simple Green Salad

Tossed with vinaigrette to lighten the meal.

Want More Dinner Ideas That Warm the Soul?

If you love this Authentic Cajun Gumbo, check out these other comforting and flavorful dishes:

Garlic Butter Shrimp Scampi Lasagna for a layered seafood twist.
Hearty and Comforting Tuscan Bean Soup packed with wholesome ingredients.
Cheesy Spinach Stuffed Shells when you’re craving a baked pasta delight.
Longhorn Parmesan Crusted Chicken for a restaurant-style meal at home.
Easy Veggie Patties for a crispy vegetarian option.

Save This Pin For Later

📌 Save this gumbo recipe to your Pinterest dinner board so you can revisit it whenever the craving hits.

And tell me how yours turned out in the comments! Did you add crab meat? Go extra spicy? Maybe served it with dirty rice? I’d love to hear your twist.

Explore more of my daily dishes on Pinterest where I share cozy comfort foods, seasonal faves, and quick dinner wins.