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I took my youngest out on a date recently, to this small locally-owned restaurant that claimed to have authentic Louisianna gumbo. Needless to say, after $70 and an unappeased palette, we went grocery shopping. Is this authentic to Louisiana? No. Is it still yummy in your tummy? Absotoodalutly! My method takes about 2-3 hours. You could shorten it by not simmering, but the flavor is increased the longer this cooks.

Here's what you'll need:

1 large onion

2 large carrots

1 whole celery bunch

1 bell pepper

1 jalapeno (optional)

2 garlic cloves (minced)

2 lbs chicken (thighs add lots of flavor)

1 lb sausage (andouille if you enjoy some spice)

2 lbs peeled, deveined shrimp (optional)

1 cup flour

1/2 stick butter


cajun seasoning

Seasonings (I used salt, pepper, garlic powder, cilantro)


Large cast iron pot or stock pot

Slotted spoon

Sharp kitchen knife

Cutting Board

Cooked buttered white rice

*If you are using a cast iron pot you want to preheat the pot on low while you follow the remaining steps*

Knife Work

Chop and mince all veggies

Rince shrimp pat dry

Chop chicken into large pieces (I like larger than bite-size)

Chop Sausage into bite-size pieces


On medium-high heat, add some of the oil to your pot, 2-3 tbsp should be enough. Once heated, add your veggies and garlic and cook down until soft. 5-7 mins. Season the veggies when you think you have enough, add some more. We want this to be good.

Remove veggies from pot

In same hot pot add chicken cook 3-4 minutes until mostly cooked through. Don't worry it will get cooked

Remove chicken from pot

In same pot add butter and 1-2 tbsp oil

Once hot add flour and whisk flour occasionally until its a nice caramel brown. But be careful you can burn this flour mix. Once you have the color add in a quart or so of chicken stock. I like to make my own but store-bought works too! Whisk the chicken stock with the flour to make a silky smooth roux. Once you have that then add some seasoning except salt...NO MORE SALT- bring to a slight boil

Add to your pot the veggies, chicken, and sausage. Reduce heat- simmer for 1-2 hours

15 mins before ready to serve- taste and season to liking then add in shrimp

Simmer for 15 min

Serve over buttered white rice

Pic coming soon! We ate and gave away some before taking a picture.

Serves 10-12



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