Traditional Creole gumbo made with roux, shrimp, sausage, and crabmeat. Delicious served over hot cooked rice.
This AMAZING New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. It's packed with flavor!
Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. [1] Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized ...
Full of tender chicken and andouille sausage, this gumbo recipe is rich and hearty. Cook the roux until it's the color of milk chocolate for the best flavor.
Our best-ever New Orleans-style gumbo recipe features shrimp and sausage and starts off with an extremely flavorful roux (the key to the best possible gumbo).
Gumbo is a thick, flavorful stew from southern Louisiana. There are many different styles of gumbo, from gumbo z'herbes to sausage gumbo, seafood gumbo, and chicken gumbo, but almost all gumbos feature okra.
How This Gumbo Stays Classic Big Flavor! A dark roux and a longer cook time give this gumbo a rich, deep flavor. Classic Style: Made with the holy trinity (onions, celery, and bell pepper), no tomatoes, and optional okra, so it tastes like New Orleans gumbo. Easy to Follow: Clear measurements and clear steps make this recipe doable at home.
This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking.