Cajun Gumbo. Simple Cajun stew with chicken and or shrimp and okra in a thick gravy like base. Paul Prudhomme's browned flour roux substitute.
Main Courses - meat, Main Courses - meatless, Poultry, Seafood, Soup

Cajun Gumbo: “Big Easy” Comfort in About an Hour

Gumbo is quintessential Cajun or Creole comfort food. A hearty stew made with shrimp or chicken and okra. My parents developed this easy Cajun Gumbo recipe that can be ready in under an hour.

Cajun Gumbo. Simple Cajun stew with chicken and or shrimp and okra in a thick gravy like base. Paul Prudhomme's browned flour roux substitute.

Cajun versus Creole

Cajun Gumbo uses a roux, while Creole uses file (pronounced fee-lay) powder as a thickener and also tomatoes. This recipe is Cajun.

Browned Flour Roux

My mom uses Paul Prudhomme’s browned flour recipe, which begins by literally browning the dry flour in a skillet to a nice toasty brown color before beginning. It takes about 10 minutes to do it properly (low and slow!) but it takes a lot of the guess work out of making the dark roux you need for Gumbo.

A word of warning

Mom’s only caution for this recipe is to constantly monitor the heat when browning the flour and vegetables. When in doubt, turn the heat down a little and cook a bit longer.

This recipe is a little on the mild side as Cajun recipes go for a reason. Dad didn’t like spicy foods. So we would make things mild and then add our own hot sauce and file at the end to suit our own tastes.

Cajun Gumbo

Prep time10 minutes
Cook time45 minutes
Total time55 minutes
Meal type Meat Dishes, Meatless Main Dishes, Poultry, Seafood, Soup
Cajun Gumbo. Simple Cajun stew with chicken and/or shrimp and okra in a thick gravy like base.


  • 3/4 cups flour
  • 2 tablespoons oil
  • 1lb chicken breasts and/or thighs cut in ½ inch
  • 1 cup celery (chopped)
  • 1 cup onion (chopped)
  • 1 cup bell pepper (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 3-4 cloves garlic (minced)
  • 1 tablespoon thyme leaves (chopped)
  • black and cayenne pepper, to taste
  • 3 1/2 cups chicken stock
  • 1/2 teaspoon Worstershire sauce
  • 1lb fresh or frozen okra (cut into 1/2 inch rings)
  • 4 cups cooked rice or penne pasta
  • hot sauce and file powder (for serving)


Use medium heat and a dry, small skillet. Brown flour stirring constantly with a fork until medium brown, about the color of walnut shells. Watch carefully, to prevent burning. If it does burn, throw it out and begin again with fresh flour.

Heat a deep cast iron skillet or Dutch oven over medium-high heat. Test the temperature of the pan by lightly gently tapping the top edge of the pan with the tip of your index finger. Heat the oil in the hot pan until it begins to sizzle and turn heat down to medium. Add the chicken cubes or shrimp, vegetables, garlic, herbs and pepper and stir until lightly browned.
Add the browned flour and stir until all ingredients are evenly coated with the flour. Reduce the burner temperature as required to keep from burning ingredients.
Add the chicken broth and Worchester sauce; turn the burner heat up to medium-high and bring liquid to a boil. Reduce heat and simmer covered, stirring occasionally, until meat is cooked. Add okra and cook until it is done to your liking. Frozen okra requires less cooking time.
Correct the seasoning. Add salt if needed.
Serve over cooked rice or pasta with bread on the side. Place a bottles of hot sauce file' on the table so diners can add to suit their tastes--mild, medium hot or native Cajun Wow!

Until next time, happy eating.


19 thoughts on “Cajun Gumbo: “Big Easy” Comfort in About an Hour”

    1. Baby brother was a chef in New Orleans and he explained the difference between the two. Truthfully I still look it up every time I post a recipe, ha ha.

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