Cajun gumbo
Let us take you to the deep South with a fragrant pot of Cajun gumbo that combines the smoky charm of chorizo, the sweetness of prawns, and the unmistakable character of homemade Cajun seasoning. Built on a base of soft onions, pepper, and celery, it simmers into a thick, comforting stew. A generous spoonful of rice on the side, a scatter of parsley on top, and you have sorted a proper dinner.
Ingredients
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1
Yellow onion
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3
Garlic cloves
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3
Celery stalks
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1
Green pepper
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1
Courgette
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200 g
Fresh chorizo
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50 ml
Butter and rapeseed oil
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3 tbsp
Flour
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1
Bay leaf
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500 ml
Chicken stock
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400 g
Canned cherry tomatoes
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200 g
Vannamei prawns
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Salt
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Cajun seasoning
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2 tbsp
Paprika powder
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1 tbsp
Dried oregano
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1 tbsp
Garlic powder
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1 tbsp
Onion powder
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1 tsp
Dried thyme
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1 tsp
Cayenne pepper
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1 tsp
Freshly ground black pepper
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1 tsp
Chilli flakes
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To serve
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300 g
Rice
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30 g
Fresh parsley
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Be strategic when cooking the prawns
Prawns only need a few minutes of heat, so add them right at the end once the gumbo is nearly done. They will cook through in the final simmer, soaking up the flavour and becoming wonderfully tender.
Sauté vegetables thoroughly
Take your time with the onion, celery, and pepper. Cook them until they soften and start to turn golden. This step builds flavour and gives the gumbo a deeper base.
Brown sausage separately
Chorizo, courgette, and prawns are all fried on high heat together, but you can brown the sausage on its own first. This allows the sausage to crisp up evenly and gives it a stronger flavour before mixing it in with the rest.
FAQ: Questions about Cajun gumbo
With its slow simmer and complex base, Cajun gumbo tends to spark questions as you cook. Below, you can find helpful answers to make the process easier.
What is gumbo?
Gumbo is a thick, stew-like meal that comes from Louisiana cooking. It usually includes a roux, a mix of vegetables like onion, celery, and pepper, and proteins such as sausage, seafood, or chicken. It is often served with rice and seasoned with Cajun or Creole spices.
How do I avoid burning the roux?
Avoid burning the roux by keeping the heat on medium and stirring it constantly. Use a wooden spoon or a whisk, and keep scraping the bottom and sides of the pan as it cooks. Let it darken slowly to a deep golden brown. If it starts to smell sharp or turns black in spots, it has burned and needs to be started again.
What is Cajun seasoning made of?
Cajun seasoning is made of paprika, oregano, garlic powder, onion powder, thyme, cayenne pepper, black pepper, and chilli flakes. The mix is bold and spicy, with a deep, earthy base and a bit of heat.
Can gumbo be made ahead of time?
Yes, gumbo is ideal to make in advance, as the flavours deepen when left to rest overnight. Cook it as you usually would but leave out the prawns. Once it has cooled completely, store it in the fridge. Reheat gently on the hob and add the fresh prawns at the end.
How do you store gumbo?
To store gumbo, let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. For longer storage, you can freeze it in a freezer-safe container. Leave a little space at the top, as the gumbo will expand as it freezes, and it will keep well for up to 3 months.
Nutritional values
Nutritional value, per
2187 Kcal
| Fibre | 31 gram fibers |
| Protein | 100.1 gram |
| Carbohydrates | 308.2 gram |
| Fat | 59.7 gram |
Other recipes
Try Cajun gumbo from the American South
Our Cajun gumbo recipe draws its inspiration from the iconic Louisiana meal. It is a fusion of flavours shaped by different cultures over time. It grew out of the American South, but its roots stretch further with West African techniques, French roux, and Spanish spice, all simmering together in one pot. This recipe invites you to ladle up a bowl and relish the deep, smoky warmth you would find in New Orleans or Lafayette.
Follow gumbo with more from the South in our hearty jambalaya (NL top 25), then head to the corn dog stalls of the Midwest, or settle down with coastal-style surf and turf.
"The holy trinity" of sautéed veggies
Onion, celery, and green pepper, or the so-called "holy trinity," form the flavour base in many Cajun meals. Our gumbo takes this to heart and uses the holy trinity to set the base for the whole pot. When sautéed slowly, the onion softens and sweetens, the celery takes on a mild earthiness, and the green pepper becomes slightly sweeter, with its bitterness toned down.
Warm, spicy Cajun seasoning
Our homemade Cajun seasoning provides heat, depth, and a bit of smokiness. Paprika sets the tone with its warmth, with cayenne and chilli flakes building the heat in layers, making it spicier than a standard blend.
Garlic and onion powder give it a strong, savoury base, while thyme and oregano bring a woody sharpness and a bitter edge that keeps the seasoning punchy from start to finish. We are of the belief that a great Cajun gumbo needs proper Cajun seasoning, and our version does the trick.
Filled with smoky chorizo and delicate prawns
The deep flavours associated with gumbo come from sausage and seafood, both cooked at different stages to extract exactly the right flavours. Chorizo has a deep smokiness, a touch of spice, and a crisp bite that settles into the base as it cooks. The prawns go in last to keep them soft and tender, while their delicate sweetness tempers the intensity of the spices. A match made in heaven may be an understatement when it comes to this pairing.
Serve with rice for a family meal
Rice is a classic side with gumbo and has always been part of how it is served in Louisiana. It soaks up the thick, spicy stew and softens the heat, making each spoonful more rounded and easier to enjoy. You can serve it on the side, but if you want to keep it as close to tradition as possible, spoon the gumbo straight over the rice in the same bowl.
This is truly a terrific option for a delicious family dinner; easy to serve in generous portions and even better when shared. We suggest making a bigger batch right away because once the first pot is gone, your loved ones will be asking for it the next day.
Add your own twist
This Cajun gumbo recipe stands strong on its own, but a few smart additions can take it in new directions. Swap the chorizo for andouille sausage, which is smokier than chorizo yet less spicy, giving the gumbo a more traditional flavour. Chicken works well in place of prawns, especially thighs, which turn juicy as they simmer and have a similarly delicate flavour.
Okra is a classic addition, too. It has a mild, green taste and helps thicken the gumbo naturally, giving the base a smoother texture. Add peppers in other colours, like red or yellow, to introduce more sweetness. A handful of sweetcorn provides a gentle crunch, and aubergine soaks up the seasoning and becomes soft and rich as it cooks.
