Chicken Gumbo Luisiana Style Recipe

Name: Chicken Gumbo Luisiana Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1/4 cup flour; 5 cups chicken broth; 1 inch andouille sausage cut in 1/2 slices; 1 cup onions chopped; 1 cup tomatoes chopped; 1/2 cup celery chopped; 1/2 cup green pepper chopped; 2 cloves garlic finely minced; 2 scallions chopped; 1 bay leaf; 1/2 teaspoon thyme; 1/2 teaspoon black pepper; 1 cup okra sliced into 1/2 inch pieces

Servings: persons

4 tablespoons vegetable oil
1/4 cup flour
5 cups chicken broth
1 inch andouille sausage cut in 1/2 slices
1 cup onions chopped
1 cup tomatoes chopped
1/2 cup celery chopped
1/2 cup green pepper chopped
2 cloves garlic finely minced
2 scallions chopped
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 cup okra sliced into 1/2 inch pieces

1
Add oil to a large pot.
2
Heat pot over medium flame.
3
Stir in flour
4
Cook, stirring constantly until flour begins to turn golden brown.
5
Slowly stir in all the broth and cook for 2 minutes. The mixture should not be lumpy.
6
Add all the ingredients except okra. Bring to a boil, then reduce heat and let simmer for 30 minutes.
7
Add okra and let cook for 20 more minutes
8
Remove bay leaf
9
Serve over rice

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1/4 cup flour, 5 cups chicken broth, 1 inch andouille sausage cut in 1/2 slices, and more.

Yes, Chicken Gumbo Luisiana Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Gumbo Luisiana Style

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