How To Make Chef Paul Prudhomme’s Gumbo Recipe
Authentic Cajun Gumbo with a spicy kick of flavors.
Serves:
Ingredients
- 1 cup of all-purpose flour
- 1 cup of vegetable oil
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 green bell pepper, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken stock
- 1 lb of Andouille sausage, sliced
- 1 lb of chicken breast, cut into small pieces
- 1 tbsp of Cajun seasoning
- 2 bay leaves
- Salt and pepper, to taste
- 6 cups of cooked white rice
- Chopped green onions, to garnish
Instructions
-
In a large Dutch oven, heat the vegetable oil over medium-high heat.
-
Add the flour and stir constantly for 15-20 minutes until it turns into a dark brown color, making a roux.
-
Add the onions, celery, bell pepper, and garlic. Saute for 5-7 minutes or until the vegetables are tender.
-
Add the chicken stock, Andouille sausage, chicken breast, Cajun seasoning, bay leaves, salt, and pepper.
-
Bring the gumbo to a boil, then reduce the heat and let it simmer for at least 2-3 hours.
-
Serve the gumbo hot over bowls of cooked white rice. Garnish with chopped green onions.
Nutrition
- Calories : 940kcal
- Total Fat : 60g
- Saturated Fat : 13g
- Cholesterol : 162mg
- Sodium : 2460mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 44g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
