“While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.”
2hrs 40mins

Ingredients Nutrition


  1. In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
  2. Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
  3. Add the water/chicken stock & blend into the roux mixture.
  4. Add the bay leaves & thyme.
  5. Season the chicken with salt and cayenne.
  6. Add the chicken to the roux-water mixture & simmer for 1 hour.
  7. Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
  8. Skim off any oil that has risen to the surface. Remove the bay leaves.
  9. Check seasonings. Add more salt & cayenne if necessary.
  10. Add the green onion & parsley.
  11. Serve immediately in soup bowls over steamed rice.
  12. File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a