Louisiana Style Gumbo Recipe

🧂 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

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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. 
• 6 Once finished, serve over rice and with a side of french bread. So delicious!

Nutrition Info