Cajun Stew 5 Letters: A Hearty Gumbo Recipe

The five-letter answer to “Cajun stew” is gumbo, a Louisiana dish of seasoned broth, vegetables, and often meat or seafood, served with rice. This chicken-and-andouille version builds savory depth with a slowly browned roux and the Cajun trinity of onion, celery, and bell pepper; family and regional versions vary, so the ingredients can be adapted to your table.

Gumbo is usually a stew rather than a thick, floury gravy: the roux gives it body, while a long, gentle simmer lets the broth take on flavor without turning the chicken dry. Andouille adds smoke and spice, but smoked sausage is an easy substitute if you cannot find it. The recipe makes a generous pot for a relaxed supper, with enough rice to serve alongside or beneath each bowl.

Ingredients

½ cup (65 g) all-purpose flour
½ cup (120 ml) neutral oil, such as canola or vegetable oil
1 large yellow onion, finely chopped, about 1½ cups (225 g)
1 medium green bell pepper, chopped, about 1 cup (150 g)
2 celery ribs, chopped, about ¾ cup (90 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
12 oz (340 g) andouille sausage, sliced into ¼-inch (6 mm) rounds
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
6 cups (1.42 L) low-sodium chicken broth
1 can (14.5 oz / 411 g) diced tomatoes, drained; optional, but they add a gentle tang and are more common in some Creole-style versions
2 bay leaves, about 0.4 g
1 teaspoon (2 g) dried thyme
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) cayenne pepper, or less to taste
1 teaspoon (6 g) fine salt, plus more as needed
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (15 ml) Worcestershire sauce
2 tablespoons (8 g) chopped fresh parsley
4 scallions, thinly sliced, about ⅓ cup (35 g)
2 cups (370 g) long-grain white rice
3 cups (710 ml) water for the rice, plus more if needed
1 teaspoon (5 g) salt for the rice
Hot sauce, to serve, optional

Instructions

Set up the ingredients. Chop the onion, bell pepper, and celery into similar-sized pieces so they soften evenly. Mince the garlic, slice the sausage, and cut the chicken into bite-size pieces. Measure the flour, oil, broth, and seasonings before you start the roux; once it is darkening, you will need to stir continuously and will not want to step away. Keep raw chicken separate from ready-to-eat ingredients, and wash your hands and cutting board after handling it.
Make the roux, 25 to 30 minutes. In a heavy 5- to 6-quart (4.7- to 5.7 L) Dutch oven or sturdy pot, whisk the flour and oil over medium to medium-low heat. Stir steadily, scraping the bottom and corners, until the mixture changes from pale blond to a deep peanut-butter or milk-chocolate brown. The exact shade is a matter of preference: a darker roux tastes toastier, but it thickens less than a light one. Lower the heat if you see black flecks or smell burning; a scorched roux will make the whole pot bitter and is best discarded and restarted.
Soften the vegetables, about 8 minutes. Carefully stir the onion, bell pepper, and celery into the hot roux; the mixture will sizzle and become thick. Cook, stirring often, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Keep the heat moderate so the vegetables soften without scorching the roux.
Brown the sausage, about 5 minutes. Add the andouille and cook, stirring occasionally, until the cut sides begin to brown and the sausage releases some of its fat. If the pot looks dry or catches, lower the heat and stir; do not scrape up any blackened bits. The sausage is usually already cooked, so this step is for flavor rather than to cook it through.
Add broth and seasonings. Pour in the chicken broth gradually while stirring to loosen the roux and prevent lumps. Add the drained tomatoes if using, bay leaves, thyme, smoked paprika, cayenne, salt, black pepper, and Worcestershire sauce. Bring the pot to a gentle simmer, stirring occasionally. Avoid a hard boil, which can make the roux separate or splatter.
Simmer with the chicken, 35 to 40 minutes. Stir in the chicken pieces, then reduce the heat so the gumbo bubbles gently. Partly cover the pot and simmer, stirring from the bottom every 10 minutes, until the chicken is tender and the broth has thickened slightly. Check the thickest chicken pieces with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If any pieces have not reached that temperature, continue simmering and check again. Remove the bay leaves before serving.
Cook the rice while the gumbo simmers. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Put it in a saucepan with 3 cups (710 ml) water and 1 teaspoon (5 g) salt. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 15 to 18 minutes, or until the water is absorbed and the grains are tender. Remove from the heat and leave covered for 5 minutes, then fluff with a fork. This rice-cooking time overlaps with the gumbo simmer, rather than adding to the overall cooking time.
Finish and taste. Stir the parsley and most of the scallions into the gumbo. Taste the broth and adjust salt, pepper, cayenne, or hot sauce at the table. If it seems thinner than you like, simmer uncovered for a few extra minutes; if it is thicker than you prefer, stir in a little hot broth or water. Spoon rice into bowls and ladle the gumbo over it, or serve the rice separately so everyone can choose the amount.

Tips

Give the roux your attention. Stirring steadily is more important than rushing. A heavy pot spreads heat more evenly, and medium-low heat gives you time to build a brown color without burning the flour. If you need to pause, take the pot off the burner rather than leaving the roux unattended.
Adjust the sausage and heat. Andouille is a smoked, seasoned sausage traditionally associated with Louisiana cooking. It can be hard to find outside some grocery stores; use another smoked pork or turkey sausage, knowing the flavor may be milder and less peppery. Reduce the cayenne if your sausage is already hot.
Keep the texture in balance. Gumbo should coat a spoon, not set like gravy. A dark roux lends a deep toasted flavor but less thickening power than a pale one. Simmer uncovered briefly to reduce a thin pot, or add warm broth a splash at a time if it thickens too much.
Make serving flexible. Keep the rice separate until serving, especially if you expect leftovers. Rice left in the pot absorbs broth and can become soft. For a gluten-free version, use a certified gluten-free flour blend for the roux and check that the sausage and Worcestershire sauce are gluten-free; the result may have a slightly different texture.

Serving Suggestions

Serve the gumbo hot in wide bowls, with a scoop of fluffy rice in the center or on the side. A sprinkle of sliced scallions, parsley, and a few drops of hot sauce gives each serving freshness and lets diners control the heat. Cornbread is a popular companion for soaking up the broth, while a simple green salad or lightly dressed cabbage slaw adds a crisp contrast to the rich, savory stew.

For a casual meal, set out extra rice, hot sauce, and sliced scallions so people can assemble their bowls as they like. If you are serving a group, keep the gumbo warm at a low simmer and the rice covered separately; avoid leaving either at room temperature for more than 2 hours. A bowl of gumbo is filling on its own, so smaller sides usually work better than another heavy dish.

Variations

Seafood gumbo: For a seafood version, leave out the chicken and sausage, use seafood stock if available, and add peeled shrimp during the last few minutes of simmering. Cook shrimp just until opaque and curled, then verify that seafood reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C). Seafood cooks quickly, so do not add it at the start of the long simmer. Crab or oysters can also be used, with cooking time adjusted for the type and size.

Okra gumbo: Add 1½ cups (225 g) sliced fresh or thawed frozen okra with the broth. Okra contributes body and a characteristic texture. If okra is unavailable, simply omit it; the roux still gives the stew structure. Filé powder, made from dried sassafras leaves, is another traditional thickener and is sometimes hard to find. If using it, stir a small amount into individual bowls after removing them from the heat, following the package guidance. It is not a direct flavor match for okra, and prolonged boiling can make filé stringy.

More vegetables or a milder pot: Add 1 cup (150 g) chopped zucchini or sliced mushrooms with the broth for a vegetable-forward variation, understanding that these are additions rather than a traditional requirement. For a gentler version, omit the cayenne and choose mild smoked sausage. You can also use boneless, skinless chicken breasts, but check them early because they can become dry if simmered longer than necessary.

Creole-leaning variation: Keep the optional tomatoes for a brighter, slightly more tomato-forward broth, or leave them out for a version that emphasizes the roux, sausage, and trinity. Louisiana gumbo recipes vary by household and region; neither the tomato choice nor a particular thickener defines every bowl. Taste and adjust the seasoning to suit the ingredients you have.

Storage and Reheating

Cool leftovers promptly and refrigerate the gumbo and rice in separate shallow, covered containers within 2 hours of cooking. Refrigerated gumbo keeps for 3 to 4 days. Cooked rice also keeps for 3 to 4 days when promptly chilled; if you will not use it within that time, freeze it instead. For longer storage, freeze the gumbo without rice in a sealed freezer-safe container for up to 3 months for best quality. Thaw it in the refrigerator, not on the counter.

Reheat only the amount you plan to eat. Warm gumbo in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened in the refrigerator. Reheat rice separately with a spoonful of water and a cover, or serve it with the gumbo as both heat thoroughly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Do not repeatedly cool and reheat the same pot, and discard leftovers left at room temperature longer than 2 hours.

Frequently Asked Questions

What is the five-letter answer for Cajun stew?

Gumbo is the five-letter answer. It is a Louisiana stew that commonly combines a roux, broth, vegetables, and ingredients such as chicken, sausage, seafood, or okra. This recipe uses chicken and andouille, but there are many regional and household versions.

Is gumbo the same as jambalaya?

No. Gumbo is a stew, and rice is generally cooked separately and served with it. Jambalaya is a rice dish cooked together in one pot with its other ingredients. The two can share seasonings and proteins, but their textures and cooking methods are different.

Can I make the roux ahead?

Yes. You can cook the roux, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days, then use it in the recipe. It will firm up when cold; warm it gently in the pot before adding the vegetables. Do not leave a cooked roux at room temperature for more than 2 hours.

Why is my gumbo thin?

A dark roux thickens less than a light roux, and a longer simmer may be needed to concentrate the broth. Simmer the pot uncovered for a few minutes and check again before adding anything. Avoid adding dry flour directly to the finished gumbo, since it can form lumps and taste raw.

Can I make this recipe without sausage?

Yes. Leave it out and use an extra ½ pound (225 g) of chicken, or add sliced mushrooms for a meat-free variation. Because andouille contributes salt, smoke, and spice, taste the broth before adding extra salt; smoked paprika and a little hot sauce can provide some of that flavor, though they will not exactly replace the sausage.

Can I make the gumbo a day in advance?

Yes. Gumbo can be cooked a day ahead and refrigerated promptly, while the rice is best cooked closer to serving. Chill the stew in a shallow container within 2 hours, then reheat it to 165°F (74°C) before serving. The broth may thicken as it rests, so loosen it with a little broth or water while reheating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).