Cajun Gumbo - Wine Dine With Jeff


  • 1 cup of Vegetable oil
  • 1 cup of all purpose flour
  • 1 green bell pepper diced about 1 cup
  • 1 large yellow onion diced about 1 1/2 cups
  • 2 celery stalks diced about 1 cup
  • 1 pound of andouille sausage sliced into 1/2 inch slices
  • 1 1/2 pounds of chicken legs skin removed bone-in
  • 1 pound of large raw shrimp shells and vein removed
  • 6 cups of chicken stock
  • 1 teaspoon of garlic powder
  • 1 tablespoon of fresh thyme
  • 1/4 teaspoon of cayenne ( start with that test at end if wanting more heat add then more cayenne)
  • 2 Bay leaves
  • Salt and Pepper to taste
  • cooked white rice
  • Optional 1 tablespoon of File powder at the end right before serving
  • Optional garnish with parsley or cilantro


  • 1. Very import tip before starting the roux your want to have all your vegetables diced and ready to go. The same goes for your andouille sausage and chicken legs have them prepped and ready because ounce you start your roux you will need constant stirring. In a large 6 or 7 Quart Dutch oven or pot add your vegetable oil and turn on medium high heat. You can test by dropping in a pinch of flour and if it bubbles the oil is hot and ready for you to add the all purpose flour. Slowly add in all the flour constantly stirring with a flat wooden spatula. When all the white flour has been absorbed by the oil this stage is called a blonde roux. You will be constantly stirring for the next 25 to 30 minutes. At this time turn heat down to medium from medium high
  • 2. In about 15 minutes the roux will start to turn a peanut butter color this is the next stage you will smell nutty aromas from the flour browning remember to keep constant stirring of the roux
  • 3. In about 25 to 30 minutes you will reach the last part of your roux color change I call this copper penny to milk chocolate stage. It is very important if you happen to burn your roux please toss it out and start over because it is them main flavor profile of the gumbo.
  • 4. After you reach the copper penny stage you then add all your diced vegetables onion, bell pepper, celery stir to combine. The roux will look very thick when you add the vegetables but you want to cook this for 5 minutes add salt and pepper at this time to release the juices from the vegetables. Don't forget to keep stirring but at this time it is not constant.
  • 5. After cooking the vegetables for 5 minutes then it is time to add your andouille sausage stir to combine with the vegetables for just 1 minute. The andouille sausage is this Cajun smoked pork sausage that gives this wonderful smoky spicy flavor to the gumbo
  • 6. After the sausage releases some of it's juices it time to combine the chicken stock with the roux and sausage. Stirring to combine all the ingredients the roux will look a little watery at this time but it will slightly thicken up while simmering. It is time to add in the raw chicken legs with cayenne pepper, garlic powder and 2 bay leaves stir to combine. When the gumbo comes to a slight boil turn the heat down from medium to medium low. Simmer the Gumbo for 1 1/2 hours with the lid off
  • 7. In the last 10 minutes of cooking you want to add your raw shrimp and fresh thyme let the shrimp simmer for 10 minutes, Pour over your favorite white rice garnish with parsley

Recipe Video:

Cajun Gumbo

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