Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chicken Gumbo Luisiana Style

 
One serving costs about $1.06

$1.06 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free soup cajun,creol
spoonacular Score:30%

Spoonacular Score: 30%

 

Chicken Gumbo Luisiana Style takes roughly around 45 minutes from beginning to end. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 139 calories. This recipe serves 6 and costs $1.06 per serving. This recipe from Foodista has 1 fans. It works well as a soup. Only a few people really liked this Cajun dish. Head to the store and pick up bell pepper, andouille sausage, garlic, and a few other things to make it today. It is a good option if you're following a dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 30%. Users who liked this recipe also liked Gumbo Style Chicken Creole, Louisiana Style Gumbo, and Home-Style Gumbo.

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Gumbo. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The La Canan Albarino with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

La Cana Albarino

Pineapple, lemon, seashell and salt scents carry through on the pure, silky palate. Finishes very long with brilliant acidity, rich citrus fruit flavors, fine minerals and just the slightest touch of almond. Absolutely delicious.

» Get this wine on Wine.com

Ingredients

Servings:
4 Tbsps
4 Tbsps vegetable oil
vegetable oil
0.25 cups
0.25 cups flour
flour
5 cups
5 cups chicken broth
chicken broth
1 inch
1 inch andouille sausage
andouille sausage
1 cup
1 cup onions
onions
1 cup
1 cup tomatoes
tomatoes
0.5 cups
0.5 cups celery
celery
0.5 cups
0.5 cups green bell pepper
green bell pepper
2 cloves
2 cloves garlic
garlic
2
2  scallions
scallions
1
1  bay leaf
bay leaf
0.5 tsps
0.5 tsps thyme
thyme
0.5 tsps
0.5 tsps black pepper
black pepper
1 cup
1 cup okra
okra
4 Tbsps vegetable oil
4 Tbsps
vegetable oil
0.25 cups flour
0.25 cups
flour
5 cups chicken broth
5 cups
chicken broth
1 inch andouille sausage
1 inch
andouille sausage
1 cup onions
1 cup
onions
1 cup tomatoes
1 cup
tomatoes
0.5 cups celery
0.5 cups
celery
0.5 cups green bell pepper
0.5 cups
green bell pepper
2 cloves garlic
2 cloves
garlic
2  scallions
2
scallions
1  bay leaf
1
bay leaf
0.5 tsps thyme
0.5 tsps
thyme
0.5 tsps black pepper
0.5 tsps
black pepper
1 cup okra
1 cup
okra

Equipment

pot
pot
pot
pot


Instructions

Add oil to a large pot. Heat pot over medium flame. Stir in flour Cook, stirring constantly until flour begins to turn golden brown. Slowly stir in all the broth and cook for 2 minutes. The mixture should not be lumpy. Add all the ingredients except okra. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add okra and let cook for 20 more minutes Remove bay leaf Serve over rice

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.08
Ingredient
4 tablespoons vegetable oil
¼ cups flour
5 cups chicken broth
1 inch andouille sausage
1 cup onions
1 cup tomatoes
½ cups celery
½ cups green bell pepper
2 cloves garlic
2 scallions
1 bay leaf
½ teaspoons thyme
½ teaspoons black pepper
1 cup okra
Price
$0.22
$0.04
$3.78
$0.03
$0.35
$0.56
$0.19
$0.23
$0.13
$0.16
$0.02
$0.05
$0.03
$0.66
$6.46

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
138 Calories
2g Protein
10g Total Fat
11g Carbs
5% Health Score
Limit These
Calories
138
7%

Fat
10g
16%

  Saturated Fat
7g
48%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
0.36mg
0%

Sodium
732mg
32%

Get Enough Of These
Protein
2g
5%

Vitamin C
34mg
42%

Vitamin K
21µg
21%

Manganese
0.39mg
20%

Potassium
373mg
11%

Vitamin A
464IU
9%

Vitamin B3
1mg
9%

Folate
35µg
9%

Fiber
1g
8%

Vitamin B6
0.15mg
8%

Vitamin B1
0.11mg
7%

Phosphorus
63mg
6%

Copper
0.12mg
6%

Iron
1mg
6%

Magnesium
21mg
5%

Vitamin B2
0.08mg
5%

Calcium
45mg
5%

Vitamin E
0.64mg
4%

Selenium
2µg
3%

Zinc
0.43mg
3%

Vitamin B5
0.18mg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need

Related Recipes