CAJUN BEAN SOUP RECIPES

Name: Authentic Cajun Gumbo
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 20 servings (1-1/4 cups each).
Cuisine: North America, Cajun
Ingredients: 6 quarts water; 1 chicken (5 pounds), cut up; 2 large onions, quartered; 4 celery ribs, cut into 3-inch pieces; 6 garlic cloves, coarsely chopped; 2 tablespoons salt; 1 teaspoon garlic powder; 1/2 teaspoon poultry seasoning; 1/2 teaspoon cayenne pepper; 1/2 teaspoon pepper; 1/4 teaspoon white pepper; 1 cup canola oil; 1-1/2 cups all-purpose flour; 1 large onion, finely chopped; 1 pound fully cooked andouille sausage links, chopped; 2 pounds sliced okra; 2 pints shucked oysters; 3 tablespoons gumbo file powder; Hot cooked rice

AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT

Authentic Cajun Gumbo Recipe: How to Make It image

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

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

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

Authentic Cajun Gumbo Recipe: How to Make It image

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

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

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.

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