One Pot Cajun Gumbo

This delicious One Pot Cajun Gumbo is made with a dark roux, vegetables, shrimp and sausage served over rice. This is the perfect weekend meal that’s worth the time you’ll spend on it because it will bring so much satisfaction!

One Pot Cajun Gumbo


Im sure you probably figured out at this point that I love making comfort food style recipes that usually use fresh/real ingredients. I also love “quick” recipes that don’t require spending a crazy amount of time in the kitchen. This gumbo is no exception, and if you like this then I know you’ll love my Easy Jambalaya recipe. I love this recipe because it can be made in the slow cooker or on the stove top. Once you prep all of your ingredients and prepare your roux you’re  pretty much good to go.

With this weird cold front that we just got hit with here in NC and snow one day, well “flurries” I should say. I felt like it was only right to share this One Pot Cajun Gumbo recipe with you guys! By the way, that’s absolutely crazy seeing that it’s basically March…who else is ready for some warm weather? Ugh 


Well, even though they are both very similar there are in fact several differences between Jambalaya and Gumbo. Ok, the easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is really a rice dish. Of course, it has protein, vegetables and rice, but the base of the dish is rice. Now Gumbo, on the other hand, is more like a soup. Similar to Jambalaya, Gumbo contains a mix of vegetables and meat and usually some sort of shellfish. In addition, the rice is normally cooked separately and added when served.


A “roux” is made with two ingredients; flour and oil,  and it’s the key to any great gumbo recipe! The flour and butter are cooked and stirred together for about 30-45 minutes until it becomes dark brown, with the consistency of dough. I normally compare it to the color of peanut butter. So if you’re not sure just sit you a jar of peanut butter on the counter while making your roux for reference. The roux is what’s needed to add that deep, rich flavor to the gumbo, and it also gives it the thicker texture. 


Absolutely! Allow the gumbo to cool completely and store it in a freezer safe container or gallon ziplock bags (separate from the rice) for up to 1-2 months. When you’re ready to eat, just thaw overnight in the refrigerator and reheat on the stove or slow cooker. 

One Pot Cajun Gumbo

One Pot Cajun Gumbo

One Pot Cajun Gumbo

This delicious One Pot Cajun Gumbo is made with a dark roux, vegetables, shrimp and sausage served over rice. This is the perfect weekend meal that's worth the time you’ll spend on it because it will bring so much satisfaction!
3 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Servings 6


For the Gumbo

  • 12 Ounces Andouille sausage, sliced (can also use Kielbasa sausage)
  • ½-1 lb Large uncooked shrimp, peeled and devained
  • 1 6 oz. Can Tomato Paste
  • Cup Frozen okra
  • 28 Ounce Can diced tomatoes
  • 1 Cup Green pepper, chopped
  • 1 Cup Red pepper, chopped
  • 1 Cup Celery, chopped
  • 2-3 Cloves Chopped garlic
  • 1 Cup Yellow onion, chopped
  • 6-8 Cups Chicken broth, as needed
  • 2-3 Cups Cooked white rice
  • Paprika, as needed
  • Hot Sauce, as needed
  • Cayenne pepper, as needed
  • Chili powder, as needed
  • Worcestershire sauce, as needed
  • Cajun seasoning, as needed
  • Garlic powder, as needed

Four the Roux

  • Cup Butter, melted
  • 1 Cup All purpose flour


  • In a medium saucepan combine flour and melted butter. Cook on medium-low heat, stirring constantly for about 30-45 minutes. Now this will take a little bit of patience, when it's finished it should be similar to the color of peanut butter. Be careful not to let it burn! Feel free to add a little more flour or melted butter to reach the consistency of soft cookie dough.
  • In a large, dutch oven on medium heat, add a little canola oil and brown the sausage on both sides for about 2-3 minutes or so to form a nice crust. Remove from the pot and keep warm.
  • In the same pot add in a little more oil if necessary and add in peppers, onion, celery, garlic, worcestershire sauce, and all of the spices. Mix together. 
  • Add roux to the vegetables along with the tomato paste, diced tomatoes, and start with about 6 cups of chicken broth add more if needed. 
  • Bring to a boil over medium heat and boil for about 5-7 minutes, or until the vegetables are slightly tender.
  • Mix in the frozen okra, sausage, and uncooked shrimp. Adjust seasonings if needed. Continue cooking on low until the shirmp is cooked all the way through for about 6-8 minutes depending on teh size of your shrimp.
  • Serve over warm rice, enjoy!


  1. Beth says

    What size can of tomato paste do you use? Do you think I could make this ahead, put in a casserole dish with the rice and reheat two days later? Thanks for the great recipe and your advice!

  2. DavidG says

    3 stars
    You need to add how long to cook the various stages, especially the one where you’ve added the shrimp.

    • Chef Elizabeth Reese says

      Hi David- Each time you add the additional ingredients/veggies there actually isn’t a “set cook time” as you will be adding everything in one after another. For the shrimp, after adding to the gumbo you’ll want to continue simmering until the shrimp is cooked through for about 6 minutes or so depending on the size of your shrimp.

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