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Flavorful Cajun Loaded Gumbo Recipe Easy Memorial Day Feast Idea

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A hearty and flavorful Cajun loaded gumbo combining smoky sausage, tender chicken, and fresh shrimp simmered in a thick, smoky broth. Perfect for Memorial Day or any cozy gathering.

Ingredients

Scale
  • 1/2 cup vegetable oil (for the roux)
  • 1/2 cup all-purpose flour (for dark roux)
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb smoked Andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cubed
  • 1/2 lb medium shrimp, peeled and deveined
  • 6 cups chicken stock (homemade or low-sodium store-bought)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsp Cajun seasoning (adjust to taste)
  • 1/2 tsp cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 3 green onions, sliced thin
  • Cooked white rice (for serving)

Instructions

  1. Heat 1/2 cup vegetable oil over medium heat in a Dutch oven. Gradually whisk in 1/2 cup flour. Stir constantly with a wooden spoon for 15-20 minutes until the roux reaches a deep brown color similar to chocolate but not burnt.
  2. Stir in chopped onion, bell pepper, and celery. Cook for 5-7 minutes until vegetables soften and become fragrant.
  3. Add minced garlic and cook for another minute. Then add dried thyme, smoked paprika, Cajun seasoning, cayenne pepper (if using), and bay leaves. Stir to combine.
  4. Add sliced Andouille sausage and cubed chicken thighs. Stir well to coat with roux and spices. Brown lightly for 5 minutes.
  5. Pour in 6 cups chicken stock, stirring constantly to blend the roux mixture with the liquid. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes, stirring occasionally.
  6. In the last 10 minutes of cooking, stir in shrimp. Cook until shrimp turn pink and firm but not rubbery.
  7. Taste and adjust salt and pepper. Remove bay leaves. Sprinkle chopped parsley and sliced green onions on top just before serving.
  8. Serve gumbo hot over cooked white rice.

Notes

Cook the roux slowly over medium heat to avoid burning; if burnt, start over. Add shrimp in the last 10 minutes to avoid rubbery texture. Gumbo tastes better after resting 10 minutes or next day. For gluten-free, substitute flour with almond or gluten-free flour. Andouille sausage can be substituted with smoked kielbasa or chorizo.

Nutrition

Keywords: Cajun gumbo, loaded gumbo, Memorial Day recipe, Creole gumbo, Andouille sausage gumbo, chicken and shrimp gumbo, Southern comfort food

Find it online: https://tastytuck.com/flavorful-cajun-loaded-gumbo-recipe-easy-memorial-day-feast-idea/