Print Options

 
 
 
 Print
Authentic Cajun Gumbo Recipe

Authentic Cajun Gumbo Recipe

"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
TOTAL TIME: Prep: 1 hour + simmering Cook: 45 min. YIELD: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 Johnsonville® Andouille Sausage links, chopped
  • 2 pounds sliced okra
  • 2 pints shucked oysters
  • 3 tablespoons gumbo file powder
  • Hot cooked rice

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).

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.

Wine Pairings

Full-Bodied White Wine

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