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Real Southern Cajun Gumbo Recipe

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.
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Prep Time 30 minutes
Cook Time 3 hours
Course Brunch, Dinner, Dinner Recipes, Food Recipes, Lunch, Main Course, One Pot, One Pot Dishes, Slow Cooker, Soup
Cuisine American, Seafood, Southern
Servings 8

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!
Keyword authentic, cajun, chicken, creole, gumbo, louisiana, sausage, seafood, shrimp, southern, style