Louisiana Style Gumbo

Name: Louisiana Style Gumbo
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 10
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (1 cup all purpose flour); 12 oz Root Beer (1 12oz bottle or can of beer (I prefer Michelob Ultra)); 1 piece Bell Pepper (1 bell pepper diced); ¼ cup Cajun Seasoning (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.); 24 ½ oz Chopped Tomatoes (1 10oz can diced tomatoes with green chili peppers (with juice) + 1 14.5oz can petite diced tomatoes (with juice)); 6 stalk Celery (6 stalks of celery diced); 43 ½ oz Chicken Broth (3 14.5oz cans chicken broth); 3 pieces Chicken Breast Fillet (3 chicken breasts cooked and cubed); 1 cup Extra Virgin Olive Oil (1 cup extra virgin olive oil); 1 tbsp Filé Powder (1 Tbsp filé powder); 1 tbsp Garlic Powder (1 Tbsp garlic powder); 2 tbsp Parsley (2 Tbsp parsley); 1 package Sage (1 package sausage cooked and sliced); 1 piece Yellow Onion (1 sweet onion diced)

120 minAmerican

Servings10

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Dairy Free

Ingredients

For 10 servings

All-Purpose Flour1 cup · 1 cup all purpose flour
Root Beer12 oz · 1 12oz bottle or can of beer (I prefer Michelob Ultra)
Bell Pepper1 piece · 1 bell pepper diced
Cajun Seasoning¼ cup · 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.
Chopped Tomatoes24 ½ oz · 1 10oz can diced tomatoes with green chili peppers (with juice) + 1 14.5oz can petite diced tomatoes (with juice)
Celery6 stalk · 6 stalks of celery diced
Chicken Broth43 ½ oz · 3 14.5oz cans chicken broth
Chicken Breast Fillet3 pieces · 3 chicken breasts cooked and cubed
Extra Virgin Olive Oil1 cup · 1 cup extra virgin olive oil
Filé Powder1 tbsp · 1 Tbsp filé powder
Garlic Powder1 tbsp · 1 Tbsp garlic powder
Parsley2 tbsp · 2 Tbsp parsley
Sage1 package · 1 package sausage cooked and sliced
Yellow Onion1 piece · 1 sweet onion diced

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Steps

1To 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.
2The 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.
3Let's get start making the gumbo.
4Over 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.
5Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer.
6Add 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.
7Mix the chicken and sausage into the roux mixture, cover, and cook for an additional 20 minutes, stirring often.
8Add in the fil powder, stir well.
9Once finished, serve over rice and with a side of french bread. So delicious!