One-Pot Cajun Gumbo Recipe – Quick & Easy Comfort Food

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Ignite your taste buds with our Cajun Gumbo, a spicy symphony of flavors straight from the bayou! Begin by crafting a rich, nutty roux, stirring patiently as it transforms into a deep amber hue. Sauté andouille sausage and chicken, infusing the pot with a smoky depth. Mix in the Holy Trinity of Cajun cuisine—onions, bell peppers, and celery—letting them dance in the spicy, flavorful roux. Simmer with a generous splash of stock and a sprinkle of Creole seasoning, then top with fresh okra and shrimp. Ladle into bowls, garnish with a sprinkle of filé powder, and get ready to be transported to the heart of Louisiana with each spicy, soulful bite!

Step into the heart of Louisiana with each spoonful of Cajun Gumbo. This soul-stirring masterpiece, a culinary tapestry of rich flavors, carries centuries of Southern tradition in its depths. 

One-Pot Cajun Gumbo Recipe

Imagine a simmering pot, the harmony of succulent shrimp, smoked sausage, and tender chicken echoing the rhythm of the bayou. Fresh okra, onions, and bell peppers bring vibrancy. At the same time, a roux base infuses the bowl with the warmth of rustic comfort. 

Dive deeper, and you’ll encounter the unique spark of Cajun seasoning, tingling your taste buds and awakening your senses. Experience the secrets of Creole kitchens, the hospitality of Southern homes, and the vibrant spirit of Mardi Gras in every bite. 

Be it rain or sunshine, Cajun Gumbo serves as a celebration on your plate – a festival of flavors waiting to transport you to the charming Southern streets. Indulge, savor, and let Cajun Gumbo stir your soul.

What Is Cajun Gumbo?

Cajun Gumbo is a traditional stew originating from Louisiana, showcasing a symphony of flavors and ingredients. Its dark roux base is skillfully combined with the ‘holy trinity’ of Creole cooking – onions, bell peppers, and celery. 

The star performers are often a mix of proteins like shrimp, chicken, and Andouille sausage. 

Okra or filé powder thickens the stew, while a generous dose of Cajun seasoning provides a distinctive kick. Cajun Gumbo is a hearty, comforting dish reflecting the spirit of Southern hospitality.

One-Pot Cajun Gumbo Recipe

Can You Vary The Cajun Gumbo Recipe With Other Ingredients? 

Cajun Gumbo is a versatile dish and can be adapted to various dietary needs. Here are a few ways to modify the traditional recipe:

  1. Keto For a keto-friendly version, skip the flour-based roux. You can thicken the gumbo with okra or xanthan gum instead. Serve over cauliflower rice to keep the carbs low.
  2. Paleo and Whole30 For Paleo or Whole30, use grain-free flour like almond or coconut flour to make your roux. Avoid using processed sausages and opt for fresh, organic proteins.
  3. Gluten-Free Use gluten-free flour to make your roux. Make sure any sausages or other packaged ingredients are also gluten-free.
  4. Vegetarian and Vegan For a vegan or vegetarian version, omit the meat and mix hearty vegetables and mushrooms. Use vegetable stock instead of chicken or seafood stock. You can add protein in the form of tempeh or tofu.
One-Pot Cajun Gumbo Recipe

Recipe Directions

  1. In a stockpot, combine the first 11 ingredients. Bring to a boil. Lower heat, cover and simmer for 1.5 hours.
  2. Remove chicken, and let cool. Strain broth, discarding vegetables. Skim fat.
  3. Debone chicken, cut into small pieces. Set aside.
  4. Caramelize flour and oil over medium heat in the same pan for 14 minutes. Add onions; cook for 2 more minutes. Gradually stir in broth and bring to a boil.
  5. Add chicken and sausage. Simmer uncovered for 10 minutes.
  6. Stir in oysters and okra. Simmer uncovered for 10-15 minutes until okra is tender.
  7. Stir in file powder. Serve with rice.

Variations, Add-Ons, And Toppings

As a versatile dish, Cajun Gumbo can be customized in numerous ways. Here are some variations, add-ons, and toppings to consider:


  • Seafood gumbo can incorporate a variety of seafood, such as crab, clams, or even crawfish.
  • Gumbo Z’herbes, a meatless version, combines greens like collard, mustard, and turnip.


  • For a heartier gumbo, consider adding cubed ham or turkey.
  • Spice enthusiasts can add more heat with additional Cajun seasoning or a splash of hot sauce.
  • For extra richness, stir in a spoonful of tomato paste with the roux.


  • Sprinkle freshly chopped parsley or green onions for a burst of freshness.
  • A squeeze of lemon juice can enhance the flavors and balance the richness.
  • A side of crusty bread is perfect for soaking up any leftover gumbo from the bowl.
One-Pot Cajun Gumbo Recipe pin 1

Can I Make Cajun Gumbo Recipe In A Slow Cooker Or Instant Pot?

Cajun Gumbo can be adapted for a slow cooker and an Instant Pot, allowing for even more convenience.

Slow Cooker

  • After making the roux and sautéing the vegetables on the stovetop, transfer everything to the slow cooker. Add your proteins and broth, then cover and cook on low for 7-8 hours or high for 3-4 hours. 
  • If you’re using seafood, add it in the last 30 minutes of cooking to prevent overcooking.

Instant Pot

  • Using the sauté function, make the roux directly in the Instant Pot. Add vegetables and sauté until softened. Add your proteins (except seafood) and broth, then secure the lid and set the pot to manual high pressure for 15 minutes. 
  • Perform a quick release and add seafood, cooking on sauté until cooked.
One-Pot Cajun Gumbo Recipe05

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use store-bought broth for convenience, and many people do. However, if you have the time and resources, homemade broth can elevate your Cajun Gumbo to another level. 

Homemade broth allows you to control the flavor profile more closely. It typically has a richer, deeper flavor due to the long-simmering time with bones and vegetables.

How To Serve ?

Serving Cajun Gumbo is a delightful experience, accentuating its rich, bold flavors. Here’s how to serve it best:

  • With Rice: Traditional Cajun Gumbo is often ladled over a scoop of steamed white rice, which helps to soak up the flavorful broth.
  • Garnish: Sprinkle freshly chopped parsley or green onions on top just before serving for a pop of color and a hint of freshness. A wedge of lemon on the side lets guests add a bright citrus note if desired.
  • Accompaniments: Serve with crusty bread or a warm baguette on the side for dipping. Cornbread is another excellent choice, adding a slightly sweet contrast to the savory gumbo.
  • Heat: Have hot sauce available for those who like their gumbo with an extra kick.
  • Presentation: Serve in a deep bowl to hold the hearty ingredients and broth. Use warmed bowls to keep the gumbo hot for a longer time.

Perfect Side Dishes

  • Cornbread: The sweet, crumbly nature is an excellent counterpoint to the rich and spicy gumbo.
  • Green Salad: A simple green salad with a light vinaigrette can offer a refreshing contrast to the hearty gumbo.
  • Hush Puppies: These deep-fried cornmeal balls are a classic Southern side and would go well with gumbo.
  • Coleslaw: A tangy and crunchy coleslaw can provide a nice texture contrast.
  • Dirty Rice: This flavorful Cajun dish, made with rice cooked with small pieces of chicken liver or giblets, would further emphasize the Cajun theme of your meal.
  • Grilled or Steamed Vegetables: Simple grilled or steamed vegetables can work well if you’re looking for a lighter side.

Storage And Make Ahead

  • Storage: Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
  • Make Ahead: Gumbo can be made ahead and actually tastes better the next day as the flavors meld. Prepare the gumbo as directed, cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the consistency.
  • Freezing Tips: To freeze gumbo, cool it completely, then transfer to a freezer-safe container. Leave some space at the top as the gumbo will expand when frozen. Thaw overnight in the refrigerator before reheating.

What Can We Do With Leftovers? 

Leftover Cajun Gumbo can be incredibly versatile and delicious with a little creativity. Here are some ideas:

  • Gumbo Fried Rice: Sauté cooked rice in a skillet, stir in leftover gumbo, and cook until heated.
  • Gumbo-Stuffed Peppers: Halve bell peppers, remove seeds, fill with gumbo, top with cheese, and bake until peppers are tender.
  • Gumbo Tacos: Use gumbo as a hearty filling for tacos. Add some fresh lettuce, tomatoes, and a drizzle of sour cream.
  • Gumbo Pasta: Mix with cooked pasta for a rich and flavorful sauce.
  • Gumbo Omelet: Use gumbo as a savory omelet filling for a unique breakfast.
  • Gumbo Shepherd’s Pie: Layer gumbo and mashed potatoes in a casserole dish and bake until golden.


  • Use a dark roux for a rich flavor; cook it slowly and stir constantly to avoid burning.
  • Incorporate the Cajun “holy trinity” of onions, bell peppers, and celery for a classic base.
  • Add smoked sausage for depth and smokiness; andouille sausage is traditional.
  • Use a variety of proteins like chicken, shrimp, and crab for a diverse flavor profile.
  • Season generously with Cajun spices like paprika, cayenne pepper, and thyme for authentic flavor.
  • Let the gumbo simmer low and slow to allow flavors to meld and develop.
One-Pot Cajun Gumbo Recipe - Quick & Easy Comfort Food

One-Pot Cajun Gumbo Recipe – Quick & Easy Comfort Food

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Experience the irresistible allure of Cajun Gumbo—a symphony of flavors that dance on your palate. Succulent chicken, zesty Andouille sausage, and a melody of vegetables meld together in a roux-infused broth. 
This hearty stew is served over fluffy rice, creating a culinary masterpiece that captures the essence of Louisiana’s vibrant cuisine enhanced with aromatic spices and a touch of okra. 
Let each spoonful transport you to the bayous and spice-laden kitchens of the South, where warmth and flavor abound. Get ready to savor the soulful essence of Cajun Gumbo and embark on a culinary journey like no other.

Ingredients List

  • 6 quarts 6 Water

  • 1 1 Chicken (5 lbs.), Cut Up

  • 2 2 Large Onions, Quartered

  • 4 4 Celery Ribs Cut Into 3-Inch Pieces

  • 6 6 Garlic cloves, Coarsely Chopped

  • 2 tbsps. 2 Salt

  • 1 tsp 1 Garlic Powder

  • 1/2 tsp 1/2 Poultry Seasoning

  • 1/2 tsp 1/2 Cayenne Pepper

  • 1/2 tsp 1/2 Pepper

  • 1/4 tsp. 1/4 White Pepper

  • 1 1 cup 1 Canola Oil

  • 1-1/2 cups 1-1/2 All-purpose Flour

  • 1 1 Large Onion, Finely Chopped

  • 1 lb 1 Johnsonville® Fully Cooked Andouille Sausage Rope

  • 2 lbs 2 Sliced Okra

  • 2 pints 2 Shucked Oysters

  • 3 tbsps 3 Gumbo File Powder

  • Hot Cooked Rice

Step-By-Step Directions

  • Gather your first 11 ingredients in a large stockpot. Stir them together and crank the heat to high until the mixture boils.
  • Once boiling, lower the heat to a gentle simmer. Cover the pot and let the magic happen for about 1.5 hours.
  • After the time is up, carefully remove the chicken and set it aside to cool. Meanwhile, strain the broth, discard the vegetables, and skim off any fat floating on the surface.
  • When the chicken is cool enough to handle, remove the meat from the bones and chop it into bite-sized pieces. Discard the bones.
  • Return to the same pan and combine the flour and oil over medium heat. Stir constantly for about 14 minutes until the mixture turns a caramel color. Be careful not to let it burn.
  • Toss your well-chopped onion into the pan, cook, and stir for about 2 minutes until they become slightly soft.
  • Gradually stir the previously strained broth into the pan, mixing well to ensure no lumps. Bring the mixture to a boil.
  • Gently stir in your reserved chicken pieces and sausage. Lower the heat to a simmer and cook uncovered for 10 minutes.
  • Next, stir in the oysters and okra. Let the gumbo simmer, still uncovered, for 10 to 15 more minutes or until the okra has turned tender.
  • Finally, stir in the file powder. Your Cajun Gumbo is now ready to serve. Ladle the gumbo into bowls and serve over rice.
  • Additional Options: You can garnish with fresh parsley or green onions. For an extra kick, offer hot sauce on the side.
  • Large Stock Pot
  • Wooden Spoon or Spatula
  • Roux Whisk
  • Chef’s Knife
  • Slotted Spoon
  • Serving Bowls


  • Consider browning the chicken and sausage before adding them to the gumbo for a deeper flavor. This step adds a rich caramelized taste to the dish.
  • Gumbo is a versatile dish, so customize it with your favorite vegetables. Bell peppers, tomatoes, and celery are commonly added, but you can experiment with other veggies to suit your taste.
  • Okra is a traditional ingredient in gumbo, providing a unique texture and flavor. If you’re not a fan of okra, you can omit it or substitute it with file powder, which adds a similar thickness and taste.
  • The roux is the gumbo’s heart, so cook it patiently until it reaches the desired color. Be careful not to burn it, as it can ruin the dish’s taste. Keep stirring constantly and adjust the heat as needed.
  • Gumbo tastes even better the next day as the flavors continue to develop. Consider making it in advance or preparing a larger batch for leftovers.
  • Serve gumbo with hot cooked rice to soak up the delicious flavors. You can also sprinkle some gumbo file powder on top for an added layer of flavor.
  • Gumbo is a dish that welcomes improvisation. Feel free to adjust the spice level, add your favorite herbs, or incorporate seafood like shrimp or crab for a delightful variation.
  • Remember that gumbo is meant to be a hearty and slightly thick stew. However, if you prefer a thinner consistency, add more broth or water to achieve your desired thickness.
  • Remember to garnish your gumbo with chopped green onions or parsley for a pop of color and freshness before serving.
  • Enjoy making gumbo and let it simmer to allow the flavors to meld together. Embrace the Cajun spirit and savor every spoonful of this comforting and soulful dish.

Nutrition Table 

Nutrition Table 

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