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Authentic Louisiana Halal Beef and Chicken Gumbo

A warming and hearty dish featuring beef and chicken simmered in a savory broth, packed with vegetables and spices, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Louisiana, Southern
Calories: 2000
Ingredients Method Notes

Ingredients
  

Meat
  • 1 lb beef, cut into bite-sized pieces Choose tender cuts like chuck or round.
  • 1 lb chicken, cut into bite-sized pieces Use boneless skinless chicken thighs for best flavor.
Roux Base
  • 1/2 cup vegetable oil For creating the roux.
  • 1/2 cup all-purpose flour For creating the roux.
Vegetables
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups okra, sliced Can substitute with green beans or zucchini.
Broth and Seasoning
  • 6 cups chicken or beef broth
  • 1 can diced tomatoes
  • 1 tablespoon Cajun seasoning Adjust according to taste.
Serving Garnish
  • Cooked white rice For serving.
  • Chopped green onions For garnish.

Method
 

Create the Roux
  1. In a large pot, heat the vegetable oil over medium heat. Stir in the flour to create a roux, cooking until it turns dark brown, stirring constantly for about 15 to 20 minutes.
Sauté the Vegetables
  1. Once the roux has reached a deep brown color, add the chopped onions, green bell pepper, and celery. Sauté these vegetables until they are tender, which should take about 5 to 7 minutes.
Add Garlic and Meat
  1. Stir in the minced garlic and cook for another minute. Then, add the beef and chicken, cooking until they are browned on all sides.
Pour in Broth and Season
  1. Pour in the chicken or beef broth, then add the diced tomatoes and Cajun seasoning. Bring the mixture to a boil.
Simmer
  1. Reduce the heat and let the gumbo simmer for about 1 hour, allowing the flavors to develop and the meat to become tender.
Add Okra
  1. After an hour, add the sliced okra and continue to simmer for an additional 30 minutes.
Season and Serve
  1. Before serving, season with salt and pepper to taste. Serve the gumbo over cooked white rice, garnished with freshly chopped green onions.

Notes

This gumbo pairs beautifully with French bread, salad, cornbread, or coleslaw. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.