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Louisiana Style Chicken and Sausage or Seafood Gumbo Recipe via PinkWhen.com
Review Recipe
4.5 from 4 votes
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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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