The Best Cajun Chicken & Seafood Gumbo

The BEST Cajun Gumbo—Straight from My Family's Kitchen!

A soul-warming bowl of rich, savory gumbo made the traditional way—with a deep, flavorful roux, tender chicken, spicy sausage, and juicy shrimp. This one's been in the family for years, and it's always a hit.

This Classic Cajun Gumbo is a family treasure passed down from my mom, and now I get to share it with you. It’s rich, deeply flavorful, and full of soul—everything a gumbo should be. And while it might sound a little intimidating (especially with words like “roux” being thrown around), I promise it’s easier than you think. If I can do it, you can definitely do it.

When I was younger, I remember watching my mom stir the roux with care and smelling all those amazing spices fill the house. I thought it was some kind of magic—but it turns out, it’s really just about taking your time and layering flavors. This recipe uses an oven roux, which takes the pressure off the stovetop and makes things a whole lot simpler. It develops a beautiful, nutty base for your gumbo without the constant stirring.

From there, it’s all about building flavor with the "holy trinity" of Cajun cooking: bell pepper, onion, and celery. Add juicy chicken thighs, smoky andouille sausage, fresh shrimp, and okra, and you've got something truly special.

One of my favorite things about this dish—aside from how delicious it is—is how well it freezes. Make a big batch, enjoy it with your family, and then stash a few servings in the freezer for a future cozy night in. Trust me, you’ll be glad you did.

Whether you’re new to gumbo or it’s already one of your favorites, I hope this recipe brings a little extra warmth to your kitchen. It’s been made with love for generations—and now it’s yours, too.

Ingredients

For the Roux

• 1 cup all-purpose flour

• 1 cup vegetable oil

For the Gumbo

• 2 tablespoons olive oil

• 2 green bell peppers, chopped

• 2 cups yellow onion, chopped

• 1 bunch scallions, chopped

• 1 cup celery, chopped

• 4 cups chicken broth

• 4 cups water

• 2 cups fresh or frozen okra, sliced

• 2 tablespoons paprika

• 1 tablespoon kosher salt

• 2 teaspoons dried oregano

• 1 teaspoon ground black pepper

• 4 pre-cooked chicken thighs, chopped

• 3 andouille sausages, sliced

• 1 lb raw shrimp, peeled and deveined

• Kosher salt & black pepper, to taste

For Serving

• 1 bunch parsley, chopped

• 2 tablespoons Cajun seasoning

• Cooked jasmine rice

Instructions

1. Make the Oven Roux
Preheat the oven to 350°F. In a large, oven-safe pot (like a cast iron Dutch oven), whisk together the flour and vegetable oil until smooth. Place in the oven and cook for 2 to 2½ hours, stirring every 30 minutes, until the roux is a deep, rich brown.

2. Roast the Chicken
Once the roux is ready, increase the oven temperature to 375°F. Place the chicken thighs on a rimmed baking sheet and drizzle with olive oil. Season generously with salt and pepper (and a little paprika and garlic powder, if you like). Bake for 25–30 minutes, or until the internal temperature reaches 165°F. Let rest, then chop into bite-sized pieces.

3. Start the Gumbo
In a large pot over medium-high heat, heat the olive oil. Add the bell peppers, onion, scallions, and celery. Sauté for 6–8 minutes, until softened.

Stir in the prepared roux, then pour in the chicken broth and water. Mix well. Add the chopped chicken thighs and sliced sausage. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Cook the Shrimp
While the gumbo simmers, season the shrimp with olive oil, salt, and pepper. In a separate pan over medium heat, sauté shrimp for 2–3 minutes per side, until pink and opaque.

5. Finish the Gumbo
Add the cooked shrimp and okra to the pot. Stir in the paprika, salt, oregano, and black pepper. Let everything simmer on low for another 10–15 minutes.

6. Serve and Enjoy
Taste and adjust seasoning as needed. Stir in chopped parsley and Cajun seasoning. Serve hot over jasmine rice, and enjoy every comforting spoonful!

Serving Tips

• Keep it casual: This dish is made for big bowls and cozy dinners. Serve with a side of warm cornbread or even some crusty French bread for dipping.

• Top it off: A little chopped green onion or extra parsley on top makes it feel fresh and adds a nice pop of color.

• Make it your own: Add a dash of hot sauce or a squeeze of lemon if you like a little brightness.

• For gatherings: Set up a gumbo bar! Keep the gumbo warm on the stove or in a slow cooker, and let everyone serve themselves with rice and toppings on the side.

• Freeze-friendly: Let it cool completely before storing in airtight containers. It keeps beautifully in the freezer for up to 3 months. Just thaw and reheat gently on the stove when you're ready to enjoy.

Let’s make it!