Authentic Cajun Gumbo
TOTAL TIME: Prep: 1 hour + simmering Cook: 45 min.
YIELD: 20 servings (1-1/4 cups each).
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. —Paul Morris, Kelso, Washington
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
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.
Nutrition Facts
1-1/4 cups: 319 calories, 19g fat (3g saturated fat), 73mg cholesterol, 990mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 19g protein.
© 2024 RDA Enthusiast Brands, LLC