Authentic Cajun Gumbo Recipe

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"I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites." – Paul Morris, Kelso, Washingon

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Authentic Cajun Gumbo Recipe

Prep: 1 hour + simmering Cook: 45 min.

Yield: 20 Servings

60 45 105

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound Johnsonville® Andouille Dinner Sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Directions

Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones.
In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil.
Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice. Yield: 20 servings (1-1/4 cups each).

Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutritional Facts 1-1/4 cups (calculated without rice) equals 319 calories, 19 g fat (3 g saturated fat), 73 mg cholesterol, 990 mg sodium, 20 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Authentic Cajun Gumbo in Taste of Home December/January 2011, p122

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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(1-1) of 1 reviews

Reviewed on Feb. 11, 2011 by curtisfamily93

I normally make another gumbo & thought I'd try a different recipe. This has a really good flavor. A litte different texture than what Im used to, but VERY good ;) Next time I wont use so much oil & flour & I'll thicken it up with cornstarch. But VERY good