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Authentic Cajun Gumbo Recipe
Authentic Cajun Gumbo Recipe photo by Taste of Home
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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, Washington
TOTAL TIME: Prep: 1 hour + simmering Cook: 45 min.
MAKES:20 servings
TOTAL TIME: Prep: 1 hour + simmering Cook: 45 min.
MAKES: 20 servings

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 fully cooked andouille sausage links, chopped
  • 2 pounds sliced okra
  • 2 pints shucked oysters
  • 3 tablespoons gumbo file powder
  • Hot cooked rice

Nutritional Facts

1-1/4 cup: 319 calories, 19g fat (3g saturated fat), 73mg cholesterol, 990mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 19g protein

Directions

  1. Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  2. 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.
  3. 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.
  4. 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.
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.


Reviews for Authentic Cajun Gumbo

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
gucci65
Reviewed Mar. 5, 2015

"I have to agree with they other reviews. It is very tasty but not a gumbo."

MY REVIEW
rebelwithoutaclue
Reviewed Feb. 18, 2015

"More of a stew or soup than a gumbo. Not what I was looking for in a La gumbo. I will go back to my recipe and will make some on Shrove Thur. I'm giving up organic food for Lent, how about you?"

MY REVIEW
Corsair0977
Reviewed Feb. 17, 2015

"One day child, I will teach you how to make gumbo. This is a recipe, a Yankee might like.

(only if they didn't know the difference)"

MY REVIEW
paullo911
Reviewed Feb. 17, 2015

"Being a Cajun from south Louisiana, I can say with all confidence that this is NOT an authentic gumbo of any kind."

MY REVIEW
dana1127
Reviewed Feb. 17, 2015

"It may be "gumbo"....but not authentic cajun gumbo!! I've seen lots of different stews that some people call gumbo."

MY REVIEW
cookiemouse
Reviewed Feb. 17, 2015

"Having spent several years in Southern Louisiana, I have found that there are many different recipes for "Authentic Cajun Gumbo". Although I don't think this is one of them, it is a very good soup."

MY REVIEW
curtisfamily93
Reviewed Feb. 11, 2011

"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"

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