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TEST KITCHEN APPROVED

Authentic Cajun Gumbo

Name: Authentic Cajun Gumbo
Prep time: 60 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 20 servings (1-1/4 cups each)
Cuisine: North America, Cajun
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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 1 hour + simmering Cook: 45 min.

By Taste Of Home Editorial Team

Recipe by Paul Morris

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2022

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

Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

TEST KITCHEN APPROVED

Authentic Cajun Gumbo

8 Reviews Add your review

Yield:20 servings (1-1/4 cups each)

Prep:1 hour

Cook:45 min

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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

Text Ingredients

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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.