Louisiana has many dishes it’s famous for and gumbo is one of the most loved, traditional Louisiana foods – and for good reasons. The authentic colorful Cajun soup has a phenomenal taste and aroma that appeals to ones senses and makes you feel warm and happy. One taste of this distinctive dish will have you begging for more. Here are four easy steps that can guarantee that your Cajun Gumbo will be delicious.

I. The first step is to go to the grocery store for the ingredients.

  • 1 lb of sausage, cut into 1/4-inch slices
  • 1 lb of boneless, skinless chicken breast, sliced
  • 1 lb of raw deveined medium shrimp
  • 1 lb of blue crabs
  • 1 cup of all-purpose flower
  • ½ cup of vegetable oil
  • 1 ¼ bottle of Gumbo file
  • 4 bay leaves
  • 1 cup chopped onion, green bell pepper, and celery
  • Add dry seasoning to taste (salt, black pepper, Creole seasoning)
  • 1 lb of white long grained rice
  •  Prep all the ingredients accordingly.

II. The second step is to cook the meats.

A. Andouille sausage

  • Add 1 tablespoon of water into a non-stick frying pan.
  • Add sausage and brown for 6-8 minutes
  • Remove with a slotted spoon into a strainer until later in the recipe

B. Boneless, skinless chicken breast

  • Season chicken breast with Creole seasoning
  • Add to frying pan with remaining sausage fat
  • Cook thoroughly for 8-10 minutes
  • Remove from pan and set aside until later in the recipe

This brings us to the most important steps

III. The third step is to make the soups foundation, the roux.

A. Add 1 cup of flour and ½ of vegetable oil into a frying pan

  • Stir constantly with a whisk over medium heat
  • Stir until mixture become a chocolate-brown
  • Remove from heat

B. Combine roux & a gallon of water into a pot and bring to a boil on high heat.

C.  Boil for 20 minutes.

IV. The fourth step is to combine the ingredients.

A. Add all of your spices and veggies

  • Bring to a boil for 25 minutes
  • Stirring occasionally

B. Add browned Andouille sausage and cooked chicken breasts

  • Bring to a boil for 30 minutes
  • Stirring occasionally

C. Add shrimp and blue crabs

  • Cook for 8-10 minutes
  • Reduce heat to low
  • Cover and simmer 20 minutes

D. Serve over white rice