How to Make a Louisiana Style Gumbo

Dairy Free
Health score
47%
How to Make a Louisiana Style Gumbo
120 min.
10
465kcal
22.84%sweetness
100%saltiness
31.82%sourness
51.58%bitterness
70.75%savoriness
76.68%fattiness
100%spiciness

Ingredients

  • cup flour 
  • 12 oz beer canned (I prefer Michelob Ultra)
  •  bell pepper diced
  •  bell pepper diced
  • 0.3 cup cajun spice 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.
  • 10 oz canned tomatoes diced with green chili peppers (with juice) canned
  • 14.5 oz canned tomatoes diced with juice) canned
  • stalks celery diced
  • 43.5 oz chicken broth canned
  •  chicken breast strips/pre-cooked/chopped cubed cooked
  • cup olive oil extra virgin 
  • Tbsp filé powder 
  • Tbsp garlic powder 
  • Tbsp parsley 
  • package sausage cooked sliced
  •  onion diced sweet

Equipment

  • pot

Directions

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

Nutrition Facts

Calories465kcal
Protein45.15%
Fat33.82%
Carbs21.03%

Properties

Glycemic Index
36.75
Glycemic Load
9.33
Inflammation Score
-9
Nutrition Score
25.925217391304%

Flavonoids

Catechin
0.13mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.03mg
Apigenin
2.34mg
Luteolin
0.43mg
Kaempferol
0.72mg
Myricetin
0.5mg
Quercetin
4.96mg
Gallocatechin
0.03mg

Taste

Sweetness:
22.84%
Saltiness:
100%
Sourness:
31.82%
Bitterness:
51.58%
Savoriness:
70.75%
Fattiness:
76.68%
Spiciness:
100%

Nutrients percent of daily need

Calories:465.37kcal
23.27%
Fat:16.99g
26.15%
Saturated Fat:4.03g
25.21%
Carbohydrates:23.78g
7.93%
Net Carbohydrates:19.88g
7.23%
Sugar:6.38g
7.09%
Cholesterol:105.59mg
35.2%
Sodium:752.25mg
32.71%
Alcohol:1.33g
7.37%
Protein:51.04g
102.08%
Vitamin B3:12.44mg
62.22%
Selenium:42.48µg
60.68%
Vitamin A:2625.67IU
52.51%
Vitamin C:40.23mg
48.77%
Vitamin B6:0.87mg
43.71%
Phosphorus:380.77mg
38.08%
Vitamin K:32.24µg
30.71%
Zinc:4.17mg
27.78%
Iron:4.56mg
25.36%
Vitamin B12:1.42µg
23.6%
Potassium:776.48mg
22.19%
Vitamin E:3.28mg
21.85%
Vitamin B2:0.36mg
21.44%
Magnesium:71.5mg
17.87%
Manganese:0.35mg
17.7%
Folate:68.61µg
17.15%
Vitamin B1:0.23mg
15.57%
Fiber:3.89g
15.57%
Copper:0.29mg
14.52%
Vitamin B5:1.01mg
10.05%
Calcium:77.79mg
7.78%
Vitamin D:0.18µg
1.17%
Source:Pink When