Name: Authentic Louisiana Gumbo Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Cajun
Ingredients: 1 lb Andouille sausage, sliced into rounds; 2 tablespoons Cajun seasoning; 2 bell peppers (1 red, 1 green), chopped; 1 cup okra, sliced; 1 onion, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 1 can diced tomatoes (approx. 14.5 oz); ½ cup vegetable oil; ½ cup all-purpose flour

Description

This Authentic Louisiana Gumbo recipe captures the rich, bold flavors of traditional Cajun cuisine. Featuring Andouille sausage, fresh vegetables, and a deeply browned roux, this hearty stew simmers to perfection in just over an hour. Perfect for a comforting meal that serves six, this gumbo brings together a classic blend of spices and textures that will delight any fan of Southern cooking.

Ingredients

Scale

Sausage and Seasonings

1 lb Andouille sausage, sliced into rounds
2 tablespoons Cajun seasoning

Vegetables

2 bell peppers (1 red, 1 green), chopped
1 cup okra, sliced
1 onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced

Liquids and Others

4 cups chicken broth
1 can diced tomatoes (approx. 14.5 oz)
½ cup vegetable oil
½ cup all-purpose flour

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Instructions

Prepare Ingredients: Chop the onions, bell peppers, celery, and slice the Andouille sausage into rounds to have all components ready for cooking.
Make the Roux: In a large pot, combine the vegetable oil and flour over medium heat. Stir continuously for 15-20 minutes until the roux develops a dark brown color, which forms the base flavor of the gumbo.
Sauté Vegetables: Add the chopped onions, bell peppers, and celery to the roux. Cook and stir for 5 minutes until the vegetables begin to soften and meld with the roux.
Add Sausage and Seasonings: Incorporate the sliced Andouille sausage, minced garlic, and Cajun seasoning. Cook together for an additional 5 minutes to release flavors and brown the sausage slightly.
Add Broth and Tomatoes: Pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook gently for 30 minutes to develop depth of flavor.
Add Okra: Stir in the sliced okra during the last 10 minutes of cooking. Continue to stir occasionally until the okra is tender and the gumbo has thickened to desired consistency.

Notes

Use a heavy-bottomed pot to prevent the roux from burning while stirring.
The roux’s color is critical—aim for a dark brown but not burnt; this adds a rich, nutty flavor to the gumbo.
Okra helps naturally thicken the gumbo and adds classic texture; if unavailable, a small amount of file powder can be used as a thickener.
Serve gumbo over steamed white rice for a complete traditional meal.
Leftovers taste even better the next day as flavors meld further.