This is a beloved recipe shared with me by a native New Orleanian. Add the remaining ingredients and return to a gentle boil. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Allow roux to slowly change colors over 25-30 minutes, whisk often, and it will darken to the color of chocolate sauce. In a large stock pot or dutch oven, heat butter over medium low heat and stir in flour to form a roux. This hearty soup is a basic Creole-style chicken gumbo made with tomatoes and the essential "holy trinity" of Cajun and Creole cooking: onions, bell peppers, and celery. Season the chicken with salt and pepper. Lightly brown chicken on both sides. Cook the chicken until browned on both sides and remove.

Get cozy with the Big Easy by spooning into Campbell’s® Condensed Chicken Gumbo. Add the diced tomatoes and chicken broth and bring to a full boil.

Our traditional gumbo blends rice, chicken meat and farm-grown veggies like celery, okra and peppers in a savory chicken broth that’s loaded with authentic spices. Remove from pan and cut into bite size pieces. Instructions. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. The gumbo is flavorful and satisfying, and an excellent option if you're looking for an authentic yet uncomplicated Louisiana-style soup. In large skillet over medium heat add 2 tablespoons canola oil. Reduce heat, cover, and cook 20 minutes. Heat the oil in a heavy bottomed Dutch oven over medium-high heat.