Cajun Gumbo with Andouille and Crawfish | CookOS

Cajun Gumbo

Name: Cajun Gumbo with Andouille and Crawfish
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1 lb andouille sausage, sliced; 1 cup canola oil; 1 1/4 cups all-purpose flour; 1 large yellow onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 2 tbsp minced garlic; 1 bunch green onions, chopped; 6 cups chicken broth; 1 lb crawfish tails; 1/2 lb shrimp, peeled and deveined; 12 oz frozen cut okra; 1/3 cup spicy Cajun seasoning; 1 tbsp onion powder; 1 tsp sea salt; 2 tsp cayenne pepper; cooked white rice, for serving

This authentic Cajun gumbo builds complex flavor through a dark, chocolate-colored roux and browned andouille sausage, finished with crawfish and shrimp for a rich, satisfying one-pot meal.

🌍Cajun 🏷️Gumbo 🏷️Creole 🏷️Andouille sausage 🏷️Crawfish 🏷️Shrimp

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Total

1h 30m

Servings

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

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Ingredients

1 lb andouille sausage, sliced
1 cup canola oil
1 1/4 cups all-purpose flour
1 large yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 tbsp minced garlic
1 bunch green onions, chopped
6 cups chicken broth
1 lb crawfish tails
1/2 lb shrimp, peeled and deveined
12 oz frozen cut okra
1/3 cup spicy Cajun seasoning
1 tbsp onion powder
1 tsp sea salt
2 tsp cayenne pepper
cooked white rice, for servingoptional

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Instructions

1
In a large Dutch oven over medium-high heat, brown the sliced andouille sausage.
2
Remove the browned sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
3
Add the canola oil to the pot. Once hot, whisk in the all-purpose flour to create a roux.
4
Cook the roux over medium heat, stirring constantly, until it reaches a dark chocolate color. This can take 20-30 minutes. Do not let it burn.
5
Once the roux is dark, add the chopped onion, bell pepper, and celery (the holy trinity). Cook, stirring, for about 5 minutes until softened.
6
Stir in the minced garlic and cook for another minute until fragrant.
7
Add the chopped green onions and stir to combine.
8
Slowly pour in the chicken broth while stirring continuously to prevent lumps and fully incorporate the roux.
9
Return the cooked andouille sausage to the pot.
10
Stir in the crawfish tails, shrimp, and frozen okra.
11
Add the Cajun seasoning, onion powder, sea salt, and cayenne pepper. Stir well to combine.
12
Bring the gumbo to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld.
13
Serve hot over a mound of cooked white rice.

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Tips & Notes

Pro tips

Stir the roux constantly over medium heat for 30-40 minutes to achieve deep chocolate color without scorching; this step cannot be rushed.
Brown the sliced andouille sausage in a separate pan first to render fat and build fond, then reserve for adding to the gumbo base.
Add the holy trinity (onion, celery, bell pepper) only after the roux reaches full color; cold vegetables will stop the roux from darkening further.
Add crawfish and shrimp in the final 5-10 minutes of cooking to prevent them from becoming rubbery; they cook very quickly.

Substitutions

Andouille sausage → smoked kielbasa or spicy Italian sausage (slightly milder flavor)
Crawfish tails → additional shrimp or crabmeat (use same weight)
Chicken broth → seafood or vegetable broth (maintains depth)
All-purpose flour → equal amount cornstarch blended with oil (slightly less authentic roux texture)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop, adding broth if needed, and warm seafood through without overcooking.

Equipment

heavy-bottomed pot or Dutch oven (for even roux cooking) · wooden spoon or whisk (for stirring roux constantly)

Common Questions

How dark should the roux be for gumbo?

The roux should reach a deep chocolate or mahogany brown, which develops over 30-40 minutes of constant stirring. It should smell nutty and toasted, not burnt.

Can I use frozen crawfish tails?

Yes, frozen crawfish work well. Thaw them completely before adding to the gumbo to ensure even cooking.

What's the holy trinity in Cajun cooking?

The holy trinity is onion, celery, and bell pepper—the aromatic base of Cajun and Creole cuisine that builds flavor depth.

How long does gumbo keep?

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if it thickens.

Can I make this ahead?

Yes, gumbo tastes better the next day as flavors meld. Prepare through the broth stage, cool, and refrigerate; reheat and add seafood just before serving.