AUTHENTIC MINESTRONE RECIPES
AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. —Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 45 minutes
Prep Time 60 minutes
Cook Time 45 minutes
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 990mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. —Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 45 minutes
Prep Time 60 minutes
Cook Time 45 minutes
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 990mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
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