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FOOD HOLIDAY: Easy Gumbo Recipe With Swanson’s

Gumbo is a Creole soup from Louisiana, thickened with okra pods. “Gumbo” is an African word for okra.

Okra came to America with the slave trade and was introduced to the Southern white population by African cooks. As with all recipes, there are regional variations and different styles of gumbo.

You can toil for many hours to make your gumbo, or you can make this one quickly to celebrate National Gumbo Day, October 12th.

Made with Swanson Louisana Cajun Flavor Infused Broth, it delivers the taste of New Orleans when combined with your chicken, sausage and vegetables.

Prep time is 25 minutes, total time is 1 hour, 25 minutes. Serve it at your next get-together.

RECIPE: EASY CAJUN GUMBO

Ingredients For 8 Servings

  • 1/3 cup canola oil
  • 1 pound fresh andouille sausage links*, cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 extra large onion, diced (about 1-1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large green bell pepper, diced (about 1-1/2 cups)
  •    
    gumbo-with-andouille-sausage-swanson-230

    It’s gumbo time! Photo
    courtesy Swanson.

  • 1 carton (32 ounces) Swanson Louisana Cajun Flavor Infused Broth
  • 8 ounces (1/2 of a 16-ounce package) sliced frozen okra (or fresh if you can find it—about 2 cups)
  • 2 cups cubed cooked chicken
  • Optional: hot chile sauce to your desired level of heat
  •  
    Serve With

  • Hot cooked rice (traditional) or other grain
  •  
    *To save time, you can substitute 1 package (12 ounces) fully-cooked andouille sausage, cut into 1/2-inch pieces, for the fresh sausage. Then, skip Step 1 below, and stir the cooked sausage in with the broth in Step 3.

     

    swanson-louisiana-cajun-broth-230
    A great starter to make easy gumbo. Photo
    courtesy Swanson.
      Preparation

    1. HEAT 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan.

    2. REDUCE the heat to medium-low. Stir the remaining oil and the flour in the saucepan. Cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally.

    3. Stir the onion, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Stir in the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally.
     
    MORE GUMBO RECIPES

  • A gumbo recipe from Chef Emeril Lagasse
  • A gumbo recipe from Chef David Venable
  •  

    CAJUN VS. CREOLE: THE DIFFERENCE

    Some people think of Creole cuisine as “city food” and Cajun cuisine as “country food.” But to eyeball the dish and tell its provenance, here’s a simple trick:

    Creole cuisine uses tomatoes and Cajun food typically does not. That’s how to distinguish a Cajun gumbo or jambalaya from a Creole gumbo or jambalaya.

    “Creole” referred to people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th, century Creoles were the descendants of the French and Spanish upper class that ruled the city.

    Cajuns, on the other hand, emigrated from the Acadia region of Canada, which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. They settled in the swampy region of Louisiana that is today known as Acadiana; their name, “les Acadians,” became shortened in the vernacular as “Cajun.”

    Enjoy a deeper discussion at LouisianaTravel.com.

     
    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.

      




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