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gumbo recipe

Authentic Louisiana Cajun Gumbo from Scratch

This authentic Louisiana Cajun gumbo features a rich dark roux, the holy trinity of vegetables, and your choice of protein for a comforting, soul-warming stew.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 onion large, diced
  • 1/2 cup fresh parsley chopped
  • 1/2 cup celery chopped
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup scallion sliced
  • 6 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon creole seasoning Tony Chachere's
  • 2 pounds shrimp or chicken your choice
  • as needed white rice for serving

Equipment

  • large stockpot

Method
 

  1. In a large stockpot, combine vegetable oil and flour. Cook over medium-high heat for about 15 minutes, stirring constantly, until the mixture turns a deep, dark brown color.
  2. Add diced onion, chopped parsley, celery, bell peppers, scallion, and minced garlic to the roux. Cook for about 10 minutes, stirring regularly, until softened. Then add chicken broth, salt, and creole seasoning. (If using okra, add it now.) Cover and simmer for 15 minutes.
  3. Add shrimp or chicken and simmer for 10 minutes until cooked through. Ladle the gumbo over steamed white rice to serve.

Notes

Don't rush the roux; constant stirring for 15 minutes is essential for authentic flavor.