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Cajun Gumbo

Course: Main
Author: Kristi


  • 1 tablespoon olive oil
  • 1 and 1/2 cups skinless boneless chicken breast, diced into bite-sized chunks
  • 1/2 pound Hot Italian Pork Sausage links sliced in ¼” rounds
  • 3/4 cup olive oil
  • 1 cup all-purpose flour
  • 2 to 3 tablespoons minced garlic
  • 5 cups chicken broth
  • 1 12 fluid ounce can or bottle dark beer
  • 6 stalks celery diced (1 ½ cups)
  • 4 roma tomatoes diced (2 cups)
  • 1 yellow onion quartered and sliced
  • 1 10 ounce can diced tomatoes with green chile peppers, with liquid
  • 2 to 3 tablespoons chopped fresh red chile peppers
  • 2 cups fresh parsley chopped
  • 1/4 to 1/3 cup Cajun seasoning
  • 1 pound shrimp peeled, deveined and tails removed


  • Heat 1 tablespoon of olive oil in a medium stock pot over medium high heat, and cook chicken and sausage until browned and nearly done. Remove and refrigerate until ready to use. Do not drain juices from pan.
  • In the same stock pot (over medium heat) blend ¾ cup of olive oil and flour to create a roux. Stir constantly until browned and bubbly. Roux should be medium brown (darker than peanut butter). Roux should have a nutty taste when taste tested. Mix in garlic and cook about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken and sausage into the broth mixture and cook, stirring freqently for 20 minutes. When there is 5-7 minutes remaining add shrimp into the broth mixture.


We used 1/3 cup of Creole Cajun Seasoning because we like it spicy. Start with the least amount and work up to the flavor profile you prefer.