Cajun Blaze Gumbo

Cajun Gumbo

Cajun Blaze Gumbo (easy)

Prep Time1 hr
Cook Time3 hrs
Course: Main Course
Cuisine: American, cajun, creole, Louisiana
Keyword: cajun, cajun blaze, creole, gumbo
Servings: 20



  • 1 gal water
  • 1 gal chicken broth may use 16 bouillon cubes with additional gallon of water.
  • 1 jar jar roux* see notes for from scratch & Gluten Free options.


  • 4 lbs chicken
  • 3 lbs Andouille sausage
  • 1.5 lbs pork Tasso


  • 6 onion chopped
  • 2 bell pepper chopped
  • 4 celery stalks minced or chopped
  • 4 cloves garlic minced


  • 4 tsp Cajun Blaze ™ Seasoning, All Purpose may substitute Epice version for less salt and more heat.
  • 2 bay leaf


  • .5 cups green onions chopped, optional topping
  • .5 cups parsley chopped, optional topping
  • gumbo filé to taste, optional topping


  • Heat water over medium heat, dissolve roux, and let boil for 30 minutes.
  • Add meat and vegetables. Bring mixture back to boil. If you have meat on bones, allow extra time in this to extract flavor.
  • Add bay leave(s) and season gumbo to taste with Cajun Blaze ™ Seasoning. Recommend: 4 tsp for 2 gallon recipe.
  • Lower fire to a medium heat and cook until chicken and vegetables are tender (about 1-1.5 hours).
  • Add green onions and parsley about 15 minutes before serving, or directly to bowl.
  • Serve gumbo over steamed rice* and garnish with additional toppings.


*How to make a roux from scratch:
  1. Heat oil on medium heat in a cast iron or aluminum pot.
  2. Stir in raw flour with wooden spoon (equal parts). This recipe calls for 2 cups oil and 2 cups flour (20 servings).
  3. Take your time and continue to stir. Don’t burn your roux. The longer you cook it, the darker it will be, which will provide a deeper flavor. 
Roux color:
  • Light Roux after 3-5 minutes. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.
  • Brown Roux after 6-7 minutes. It will smell a little nutty and turn pale brown.
  • Dark Brown Roux after 8-15 minutes. This is great for Cajun and Creole cooking.
*Gluten Free option: Use Skinny Roux. This is a Louisiana product and is gluten-free, vegan, keto, paleo, whole30 compatible. 
*Rice alternatives:  Cauliflower rice, potato salad, sweet potato, etc.