Cajun · lunch

How to Make a Louisiana Style Gumbo

Name: How to Make a Louisiana Style Gumbo
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: Cajun
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

“If you want to add more Cajun recipes to your recipe box, How to Make a Louisiana Style Gumbo might be a recipe you should try. This main course has 462 calories, 51g of protein, and 17g of fat per serving. This dairy free recipe serves 10 and costs $3.76 per serving. If you have sausage, chicken breasts, extra virgin olive oil, and a few other ingredients on hand, you can make it. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Pink When. With a spoonacular score of 74%, this dish is good. Similar recipes include How to Make a Louisiana Style Gumbo, How to Make a Louisiana Style Gumbo, and Louisiana Style Gumbo.”

total: 2 h
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

All purpose flour1 cup
BeerI prefer Michelob Ultra12 oz
Bell pepper1
Cajun seasoning in the seasoning aisle at your local grocery storeand 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.¼ cup
Canned tomatoeswith juice10 oz
Canned tomatoeswith juice14.5 oz
Celery6 stalk
Chicken broth43.5 oz
Chicken breasts3
Extra virgin olive oil1 cup
Filé powder1 tbsp
Garlic powder1 tbsp
Parsley2 tbsp
Sausage1 package
Onion1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 2 h

1
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.
2
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.
3
Let's get start making the gumbo.

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