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Louisiana Gumbo

Russ Myers


Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. The dish combines the culinary practices of French, Spanish, native tribes, and African slaves, as well as Italians and Germans

★★★★★ 1 vote
25 Min
1 Hr
Stove Top


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3 lb
3 c
3 cups andouille chopped (any lean smoked sausage will work)
1/2 c
1 c
1/2 c
green onion tops, chopped
bay leaves
1 clove
garlic, chopped
salt, pepper, tabasco (to taste)
1/2 c
1 gal
water or chicken stock
1 c
onions, chopped
1/4 tsp
1 Tbsp
1 c
chopped celery
gumbo file’ powder (to taste)

How to Make Louisiana Gumbo


  • 1Cut (de-boned) chicken into pieces.
    Flour well, using 1 cup flour
    Fry quickly in fat until brown.
  • 2Make a roux with the remaining fat by adding flour and cooking until brown.. cooking and stirring until mixture is the color of an old copper penny
    Caution: If roux sticks to the bottom of the pot and burns, throw everything out and start over!
    Add chopped onions, celery, andouille and seasonings. Simmer until vegetables are tender -- about 20 minutes.
  • 3Add chicken and water.
    Cook until chicken is tender, usually about 20 to 30 minutes. The longer, the better as the flavors will develop over time.
  • 4Just before serving, remove the bay leaves, add the gumbo file', but do not cook after adding file'.

    Serve with rice.
  • 5Note: Gumbo can be made with shrimp and oysters. For crab Gumbo, scald crabs, clean, break off and crack the claws; cut the body into four pieces.

Printable Recipe Card

About Louisiana Gumbo

Course/Dish: Chicken, Other Soups, Pork
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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