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


  • 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.


  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.

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gucci65 User ID: 7131119 222062
Reviewed Mar. 5, 2015

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

rebelwithoutaclue User ID: 4288906 220773
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?"

Corsair0977 User ID: 6056315 220735
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)"

paullo911 User ID: 8062494 220700
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."

dana1127 User ID: 1370422 220699
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."

cookiemouse User ID: 3900007 220689
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."

curtisfamily93 User ID: 5699264 188348
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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