How to Make a Louisiana Style Gumbo Recipe

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This recipe was updated 9/5/19

Have you ever made a gumbo recipe? Being a Louisiana girl, I love a good gumbo.  Nothing too spicy, but just enough flavor to warm you in the belly and make your sinus cavities open up. A gumbo that is not only delicious but easy to make. This authentic Gumbo Recipe with chicken and sausage is one of those dishes. It’s a hearty dish and one that my entire family loves.

With this recipe, we will also share a few tips, tricks, and a little gumbo history.

Ready to make some gumbo? Keep reading and I will show you how.

An Easy Gumbo Recipe that is authentic and full of Cajun flavor.

What is the difference between a Gumbo and Jambalaya?

Before we dive into this easy gumbo recipe, let’s discuss the difference between gumbo and jambalaya. If you have never had either, you might assume they are somewhat the same. The truth is that they are very different.

While both are indeed cajun style dishes, jambalaya is more of a paella, or mostly rice. It’s actually another of our favorite Cajun recipes we make quite often.

An authentic gumbo, on the other hand, is more of a stew mixture that is also served with a side of rice. It’s made with a roux (which every Louisiana family has their own special recipe for) and some filé powder. Here is an affiliate link where you can order filé powder and cajun seasoning if you can’t find any at your local grocery.

How do I make an authentic Gumbo recipe?

The majority of gumbo recipes fall into two categories. Are you making a seafood gumbo, or are you making a chicken and sausage gumbo? For this recipe, we are going to make a chicken and sausage gumbo.

The basic roux (which is the most important part to get correct) for this easy gumbo recipe can be used with any of your favorite meats.  I chose chicken and sausage, but if you prefer to have a seafood gumbo, you can add your seafood to the basic roux as well. The basic roux is actually even delicious all by itself.

Let’s get started.

What Ingredients are Needed for this Chicken Gumbo Recipe

• chicken breasts (cooked and cubed)
• sausage (cooked and sliced)
• extra virgin olive oil
• all-purpose flour
• garlic powder
• chicken broth
• celery (diced)
• petite diced tomatoes (with juice)
• sweet onion (diced)
• bell pepper (diced)
• diced tomatoes with green chili peppers (with juice)
• parsley
• cajun seasoning
• filé powder
• can of beer

Step by step instructions for an authentic Gumbo recipe

1. First, you will want to get two pots of water boiling and cook your chicken breasts in one and your sausage in the other.  I usually boil my chicken breasts for 15-20 minutes until the juices run clear when cut into. Then cube them. For the sausage, slice it into bite-sized pieces and boil for 10 minutes.  Set aside after cooking to use later with the gumbo.

The roux is the most important part of a gumbo. If you don’t get the roux right, you are probably not going to like your gumbo.  The good news is this recipe is an easy gumbo recipe.

There are many recipes you can try for a roux, but this is probably going to be one of the best you have ever had if you are a true gumbo fan.

Make sure you follow the next steps exactly to make the perfect roux.

Making the roux

2. Over medium heat in a large pot, add the olive oil.  Allow to warm for a minute, and then add in the flour.  Stir constantly until all of the flour has dissolved and the mixture has a lot of tiny bubbles.

Once you have reached that consistency it’s time to add in your garlic powder. Allow to bubble, constantly stirring for one minute.

3. Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer.

4. Add the celery, all tomatoes, onion, bell pepper, parsley, and Cajun seasoning. Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often.

The finishing touches

5. Mix the chicken and sausage into the roux mixture, cover, and cook for an additional 20 minutes, stirring often.

6. Add the filé powder and continue to stir. mixing well.

7. Once finished, serve over rice and with a side of french bread. You can even sprinkle a little more filé powder on top if you want. So delicious!

And there you have it. An authentic gumbo recipe that you can wow your dinner guests with.

We love to make this easy gumbo recipe on Christmas Eve. It’s one of our family traditions for the holidays.

So what do you think? Did you love this chicken gumbo recipe? Are you looking for more authentic Louisiana food? We also have an awesome Crawfish Étouffée recipe you will love.

If you are a gumbo fan, or even if you have never tried gumbo before, make sure you print this Louisiana Style Gumbo Recipe and try it soon!

If you love this recipe, make sure you rate it so others can find it easily.

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Review Recipe

4.5 from 4 votes

Print

Louisiana Style Gumbo Recipe

An authentic Louisiana Style Gumbo Recipe. Add Chicken and Sausage or add Shrimp and make it a seafood gumbo. You will love the flavors!

Course Main

Cuisine American, Cajun

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 10 servings

Calories 197kcal

Author Jen @PinkWhen

Ingredients

• 3 chicken breasts cooked and cubed
• 1 package sausage cooked and sliced
• 1 cup extra virgin olive oil
• 1 cup all purpose flour
• 1 Tbsp garlic powder
• 3 14.5oz cans chicken broth
• 6 stalks of celery diced
• 1 14.5oz can petite diced tomatoes (with juice)
• 1 sweet onion diced
• 1 bell pepper diced
• 1 10oz can diced tomatoes with green chili peppers (with juice)
• 2 Tbsp parsley
• 1/4 cup cajun seasoning in the seasoning aisle at your local grocery store, and if you are really looking for some flavor you can kick things up by adding an additional 1/4 cup of seasoning to make it a full 1/2 cup of cajun seasoning.
• 1 Tbsp filé powder
• 1 12oz bottle or can of beer (I prefer Michelob Ultra)

Instructions

• To get started with this dish you will want to get two post of water boiling and cook your chicken breasts in one and your sausage in the other. I usually boil my chicken breasts for 15-20 minutes until the juices run clear when cut into, then cube them. For the sausage, slice it into bite sized pieces and boil for 10 minutes. Set aside after cooking to use later with the gumbo.
• The roux is the most important part of a gumbo. If you don't get the roux right, you are probably not going to like your gumbo. There are many recipes you can try for a roux, but this is probably going to be one of the best you have ever had if you are a true gumbo fan. Let's get start making the gumbo.
• Over medium heat in a large pot, add your olive oil. Allow to warm for a minute, and then add in the flour. Stir constantly until all of the flour has disolved and the mixture has a lot of tiny bubbles. Once you have reached that consistency it's time to add in your garlic powder. Allow to bubble, constantly stirring for one minute.
• Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer. Add the celery, all tomatoes, onion, bell pepper, parsley, and cajun seasoning. Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often.
• Mix the chicken and sausage into the roux mixture, cover, and cook for an additional 20 minutes, stirring often. Add in the filé powder, stir well. 
• Once finished, serve over rice and with a side of french bread. So delicious!

Nutrition

Calories: 197kcal | Carbohydrates: 15g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 159mg | Potassium: 489mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1900IU | Vitamin C: 19.4mg | Calcium: 29mg | Iron: 1.8mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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