How to Make a Louisiana Style Gumbo

How to Make a Louisiana Style Gumbo

How to Make a Louisiana Style Gumbo

2 hours

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Details
  • Servings:   10
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • Creole
  • Cajun
  • lunch
  • soup
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 cup all purpose flour
  • 1 12oz bottle or can of beer (I prefer Michelob Ultra)
  • 1 bell pepper diced
  • 1/4 cup cajun seasoning in the seasoning aisle at your local grocery store, and if you are really looking for some flavor you can kick things up by adding an additional 1/4 cup of seasoning to make it a full 1/2 cup of cajun seasoning.
  • 1 10oz can diced tomatoes with green chili peppers (with juice)
  • 1 14.5oz can petite diced tomatoes (with juice)
  • 6 stalks of celery diced
  • 3 14.5oz cans chicken broth
  • 3 chicken breasts cooked and cubed
  • 1 cup extra virgin olive oil
  • 1 Tbsp filé powder
  • 1 Tbsp garlic powder
  • 2 Tbsp parsley
  • 1 package sausage cooked and sliced
  • 1 sweet onion diced
Instructions

To get started with this dish you will want to get two post of water boiling and cook your chicken breasts in one and your sausage in the other. I usually boil my chicken breasts for 15-20 minutes until the juices run clear when cut into, then cube them. For the sausage, slice it into bite sized pieces and boil for 10 minutes. Set aside after cooking to use later with the gumbo.

The roux is the most important part of a gumbo. If you don't get the roux right, you are probably not going to like your gumbo. There are many recipes you can try for a roux, but this is probably going to be one of the best you have ever had if you are a true gumbo fan.

Let's get start making the gumbo.

Over medium heat in a large pot, add your olive oil. Allow to warm for a minute, and then add in the flour. Stir constantly until all of the flour has disolved and the mixture has a lot of tiny bubbles. Once you have reached that consistency it's time to add in your garlic powder. Allow to bubble, constantly stirring for one minute.

Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer.

Add the celery, all tomatoes, onion, bell pepper, parsley, and cajun seasoning. Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often.

Mix the chicken and sausage into the roux mixture, cover, and cook for an additional 20 minutes, stirring often.

Add in the fil powder, stir well.

Once finished, serve over rice and with a side of french bread. So delicious!

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