Real Southern Cajun Gumbo Recipe: A Hearty One-Pot Delight
There’s nothing quite like the warm, rich, and flavorful embrace of a classic Southern Cajun gumbo. In my family, we love to gather around the table with bowls of this hearty dish that perfectly captures the essence of Southern cooking. This Cajun Gumbo recipe is packed with smoked sausage, Gulf shrimp, and vegetables, all simmered in a deep, flavorful broth that’s seasoned to perfection.
The beauty of this gumbo is in the homemade roux, which brings a nutty richness to the dish. Once you master the roux, you’re on your way to making a truly authentic gumbo that’s as satisfying as it is delicious.
Real Southern Cajun Gumbo Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6-8
Ingredients You Will Need:
- white rice (cooked)
- chopped Conecuh hickory smoked sausage
- peeled Gulf shrimp
- flour
- real butter
- minced or fresh diced garlic
- fresh or dried chopped parsley
- Cajun seasoning
- black pepper
- salt
- chopped sweet onions
- finely diced celery
- chopped bell peppers
- chopped scallions
- chicken broth
Authentic Southern Flavors
Southern cooking is all about comfort and bold flavors, and this Real Southern Cajun Gumbo delivers on both. With Conecuh hickory smoked sausage, Gulf shrimp, and a perfect blend of Cajun spices, this recipe is a true crowd-pleaser. The parsley, bell peppers, and scallions add freshness and vibrancy, while the rice provides that much-needed heartiness.
One of my favorite things about this gumbo is that it’s a one-pot meal that’s perfect for feeding a hungry family or group of friends. Letting the sausage simmer in the seasoned broth adds a smoky depth, while the shrimp brings that classic seafood sweetness. And of course, the rice ties everything together, making this dish both filling and flavorful.
Tips for the Best Southern Cajun Gumbo
- Make a great roux: This is the foundation of your gumbo. Be patient and let it reach a rich, golden-brown color for the best flavor.
- Fresh shrimp is key: Using raw, peeled Gulf shrimp ensures the freshest, most tender bites of seafood.
- Season to your taste: If you like it extra spicy, feel free to add more Cajun seasoning or a dash of hot sauce for some kick.
Serve It Your Way
You can either add the cooked rice directly into the gumbo in the last few minutes to soak up all the flavors, or serve the gumbo over a bed of rice in individual bowls. Either way, you’re in for a true Southern treat that will have everyone coming back for seconds.
Real Southern Cajun Gumbo Recipe
Equipment
- 1 large stockpot or slow cooker
Ingredients
- 4 cups white rice (cooked)
- 1 lb chopped Conecuh hickory smoked sausage
- 1 lb raw, peeled Gulf shrimp
- 1 cup flour
- 1 stick real butter
- 4 tbsp minced or fresh diced garlic
- 2 cups fresh or dried chopped parsley
- 2 1/2 tbsp Cajun seasoning
- 1 tsp black pepper
- 1/2 tsp salt
- 2 cups finely chopped sweet onions
- 2 cups finely diced celery
- 3 cups chopped bell peppers
- 1 cup chopped scallions
- 9 cups chicken broth
Instructions
- Prepare the Rice: Set your rice cooker to cook 4 cups of white rice while you work on the gumbo.
- Make the Roux: In a large pot, melt 1 stick of butter over medium heat. Slowly whisk in 1 cup of flour, stirring constantly. Cook the roux until it turns a golden brown (about 10-15 minutes), creating a rich base for your gumbo.
- Add the Vegetables & Broth: Once the roux is ready, add the finely chopped sweet onions, celery, and bell peppers. Stir for 5 minutes until softened. Then, pour in 9 cups of chicken broth, stirring well to combine.
- Season the Gumbo: Add Cajun seasoning, black pepper, salt, minced garlic, parsley, and scallions. Stir and let the mixture simmer on low for 2 hours to develop the flavors.
- Add the Sausage: Stir in the chopped Conecuh hickory smoked sausage and let it simmer for another 45 minutes.
- Finish with Shrimp: In the last 15 minutes of cooking, add the raw Gulf shrimp. Stir occasionally and let the shrimp cook through.
- Serve the Gumbo: You can choose to mix the cooked rice into the gumbo in the last 10 minutes of cooking for a flavor infusion, or serve the rice separately and ladle the gumbo over each bowl.
- Enjoy: Serve hot, and garnish with extra parsley or scallions for a fresh touch. Pair with a side of cornbread for the ultimate Southern meal!
