Cajun Gumbo Dish (Print Version)
This flavorful Cajun dish combines andouille sausage, shrimp, and a dark, rich roux. Great for tailgates and stays warm all day in a slow cooker.
# Ingredients:
→ Roux Base
01 -
1 cup all-purpose flour (about 4¼ ounces)
02 -
1 cup canola oil
→ Meats and Veggies
03 -
2½ cups diced yellow onion (from 1 large onion, about 13 ounces)
04 -
1½ pounds medium shrimp, peeled and deveined
05 -
6 cloves of garlic, finely minced (around 1½ tablespoons)
06 -
1½ cups diced celery (roughly 3-4 large stalks, about 8 ounces total)
07 -
1½ pounds andouille sausage, sliced (approximately 4½ cups)
08 -
2 cups diced green bell peppers (from 2 medium peppers, about 1 pound)
09 -
1 pound cut okra, frozen
→ Liquids and Spices
10 -
8 cups chicken stock (unsalted)
11 -
2 teaspoons fine kosher salt
12 -
3 bay leaves
13 -
⅛ teaspoon of cayenne pepper
14 -
2 teaspoons dried thyme leaves
→ To Serve
15 -
Hot rice, cooked
# Steps:
01 -
In a big Dutch oven, mix the flour and oil until smooth. Over low-medium heat, stir non-stop with a wooden spoon to darken the mixture to a milk chocolate shade, a process that can take 30 minutes up to an hour. It’s the soul of this dish, so patience is key.
02 -
As the roux slowly cooks, use medium heat on a large pan to brown the sausage in two batches. Stir occasionally, and let the pieces crisp up for 3-6 minutes per batch. Scoop them out using a slotted spoon and put them in a bowl for now.
03 -
In the same pan with the sausage drippings, toss in the onions, celery, and green peppers. Let these soften for 8-10 minutes while stirring every so often. Add garlic and cook for an extra 3 minutes until just tender. Turn off the heat and leave it aside.
04 -
Once your roux has darkened enough, stir in the veggie mix from the skillet into the pot. Slowly add the chicken broth while constantly whisking to avoid lumps. Mix in the sausages, thyme, cayenne, salt, and bay leaves. Bring to a full boil before reducing the heat to low. Let it bubble gently, uncovered, for about an hour, giving it the occasional stir.
05 -
Add the frozen okra to the pot, stirring occasionally on low heat. Keep cooking until the okra gets tender-ish, around 15 minutes.
06 -
Add the raw shrimp into the hot pot, stir, and immediately take it off the heat. Cover, and let it sit untouched for about 10 minutes so the shrimp can cook through using the leftover heat alone. They'll turn out just right—no overcooking!
07 -
Pull out and toss the bay leaves, then ladle the gumbo over bowls of steamy rice. Enjoy it hot!
# Helpful Notes:
01 -
Make this the day before a game day and keep it cozy in a slow cooker so it’s ready whenever you need it.
02 -
Have fun tailoring this dish for game day themes—try chicken for a Gamecocks matchup, bratwurst for Dawgs, pork for Razorbacks, or gator meat for a Florida battle!
03 -
The secret to a perfect gumbo is nailing that roux color. Don’t skip stirring or try to rush through it!