Cajun Gumbo
Recipe GLPR9e19d8cdedd378
A rich and warming Cajun gumbo featuring tender shredded chicken and succulent king prawns in a deeply flavored dark roux-based broth infused with aromatic vegetables and traditional Cajun spices. This hearty one-pot dish builds complex layers of flavor through a slow-cooked dark roux foundation, creating an authentic and satisfying meal perfect for serving over fluffy rice.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 chicken thighs
16 king prawns, peeled and deveined
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large yellow onion, diced
3 fresh garlic cloves, minced
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon dried red chili
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
1 pint chicken stock
1 teaspoon tomato paste
3 tablespoons vegetable oil, divided
3 tablespoons plain flour
Directions
Preheat your oven to 220°C (425°F). In a small bowl, combine the paprika, oregano, thyme, cayenne pepper, dried chili, garlic powder, salt, and black pepper. Divide the spice mixture in half. Rub one half of the spice mixture over the chicken thighs, coating all sides evenly. Place the seasoned chicken thighs on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is lightly charred.
While the chicken roasts, prepare the roux base. Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour, stirring constantly to combine. Continue cooking and stirring constantly for 30-40 minutes, until the roux reaches a deep chocolate brown color. This requires patience and constant attention to prevent burning.
Once the roux has reached the desired dark brown color, add the diced onion, diced red and green bell peppers, and minced fresh garlic to the pot. Stir well and cook for approximately 10 minutes, until the vegetables begin to soften. Add the tomato paste and the remaining half of the spice mixture, stirring to incorporate all ingredients evenly.
Carefully pour the chicken stock into the pot, stirring continuously to prevent lumps from forming and to blend the roux smoothly with the liquid. Bring the mixture to a simmer.
Remove the roasted chicken thighs from the oven and let cool slightly. Using two forks, shred the chicken meat into bite-sized pieces, discarding the skin and bones. Add the shredded chicken to the gumbo pot and stir well. Reduce heat to low and simmer for at least 20-30 minutes to allow the flavors to meld, stirring occasionally.
Just before serving, add the peeled and deveined king prawns to the gumbo. Stir gently and cook for 3-4 minutes, or until the prawns turn pink and opaque and reach an internal temperature of 165°F. Do not overcook, as this will make the prawns tough.
Taste the gumbo and adjust seasoning with additional salt and black pepper as needed. Serve the gumbo hot over fluffy white rice, with corn on the cob on the side if desired.
