- 1 Lb. Chicken Breast
- 3/4 pound Andouille Sausagessliced
- 2 tablespoons Canola Oil
- 1/2 pound Hamdiced
- 1/2 pound Parsley - Freshchopped
- 2 teaspoons Fresh Thyme
- 2 medium Onionchopped coarsely
- 3 cloves of Garlicminced
- 32-ounce can stewed Whole Tomatoeschopped
- 1 quart low-fat, low-sodium Chicken Broth
- 3 Celery Stalksliced
- 1 pound Fresh Okrachopped into 1-inch pieces
- 1/6 teaspoon Cayenne Pepper
- 1/2 cup long-grain Rice
- Instead of Canola Oil, use Olive Oil
- Instead of fresh thyme, use 1 teaspoon dried Bay Leaf
Louisiana Gumbo soup is one of the best soups due to meat blending between andouille sausages and chicken. There are a lot of versions for Gumbo Soups and I wanted my recipe to have included both Louisiana and African Flavor.
Content on this page…
- Did you Know?
- About Louisiana Gumbo Soup recipe
- The History of Gumbo soup
- Healthy soup without weight-loss feature, unfortunately…
- The African flavor of Gumbo Soup
- Notes for Gumbo soup
- Recipe Instructions (Steps for Louisiana Gumbo Soup) ↓
The Louisiana Gumbo soup has to have andouille sausage—nothing can substitute for the andouille savors that infuse the entire dish. Gumbo soup is cooked in as many different ways as there are families in Louisiana, its place of origin. Some gumbos are fished-based, others meat-based, though all contain okra, which helps thicken the base of the soup. If possible, make your chicken broth, since the broth is very important to the depth of flavor. As an interesting fact, when Catholics were expected to abstain from eating meat during Lent, a meatless variety of gumbo, known as gumbo z’herbes (from gumbo aux herbs, or “gumbo of greens”), was often served. This variety combined varied greens – typically including turnips, mustard greens, and spinach. For the Andouille sausage, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. Returning to my recipe for Gumbo soup, you’ll see the difference from other variations only after you’ll prepare it.
Gumbo is really neither a stew or soup. As per historichal books, it originated in South Louisiana during the 18th century. It is made from a strongly-flavored stock, meat or shellfish, a thickener (roux) , Includes what folks from Louisiana like to call the “Holy Trinity” celery, bell peppers, and onions. Is thickened with okra, and filé powder (dried and ground sassafras leaves). Gumbo starts with a dark roux, made of flour and fat, and there are several varieties of gumbo; sausage and chicken, duck, shrimp, oyster, you name it someone has made a gumbo with it. Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. The dish combines the culinary practices of French, Spanish, as well as Italians, and Germans.
Like any other soup, Gumbo soup with Andouille sausage brings a good intake of fluids and vitamins to the body. Unfortunately, though, this particular soup is not ok for weight loss, it is a thick soup with sausage and chicken meat (the chicken isn’t a problem, but with sausage and rice…), not a good combination for a diet. But I’m not a nutritionist, maybe you’ll know for sure by asking your nutritionist if this is a good recipe for your diet. If it is, please let me know also :D.
Okra, also known as gumbo, is a vegetable used in various African dishes. When cooked, the seed pods get their famous slimness or ‘goo’ fiber. This might not look tasty, but it is delicious and gives it the real African flavor. The Okra plant grows in warm climates and is available fresh all year. Okra can be found in different sizes and shapes and depending on what you need it for, choose it wisely. The vegetable can be used in stews, soups or part of fried or cooked vegetables.
- The authentic recipe contains roux. A roux is a flour and fat cooked together. It is used as a thickener for soups, stews, sauces, and gravies. A roux is typically made with equal parts flour and oil.
- Tomatoes have citric acid which is slightly less acidic than vinegar and may sour the taste of the Gumbo over time. Do not leave the soup in the refrigerator for more than 5 days.
- If you want more flavorful stock, make it from scratch, and you can use chicken thighs and legs (dark meat) which is also flavorful. As a personal preference, I use chicken breast to reduce the calories.
- What should you pair this gumbo with? My favorite is white rice. If you don’t want to use white rice, then I also recommend brown rice and quinoa, both of which would work well.
- Feel free to refrigerate or freeze pre-portioned servings of this gumbo for another day. Refrigerate for up to 5 days or freeze it for up to a month.
So, get a taste of New Orleans cuisine at home with this savory and delicious andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe, perfect for sharing.
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Chop the necessary ingredients and sauté some of them
Chop the parsley, tomatoes, okra (1-inch pieces), and onion, then slice the Andouille sausages, ham, and celery stalk. Heat the oil in a large frying pan over medium-high heat. When it is hot, add the chicken, sausage, ham, parsley, and thyme and sauté, turning the chicken and sausage until they are lightly golden about 10 minutes.
Prepare the soup by mixing the remaining ingredients
Add the onions and garlic and continue to sauté until the onions are translucent, about 3 minutes more. Add the tomatoes, chicken broth, celery, okra, cayenne, and rice. Stir, reduce the heat to low, and simmer until the rice is tender about 30 minutes.