![]() ![]() Seasonings- Salt-Free Tony Chachere’s Creole Seasoning, salt and pepper.We normally purchase pork sausage, but you can find chicken sausage for this gumbo recipe, too. We prefer fresh sausage for this recipe, but if you can’t find that, smoked Andouille works, too. Sausage-this recipe calls for a combination of sweet Italian pork sausage and Andouille sausage.You can use meat that’s on the bone or off the bone. We’ve made gumbos with just chicken breasts and ones with just the thighs, and they’re both delicious. Chicken thighs and chicken breasts-if you have a favorite, you can use one or the other.Garlic and jalapeno-this adds a little extra flavor! If you don’t want to add the hot pepper, feel free to leave it out.It includes green bell pepper, onions (yellow or white) and celery. The Trinity-this is the base of most Cajun and Creole recipes.Dark roux (if you don’t plan on making your own) or roux ingredients-which include equal parts unflavored oil and all-purpose flour.In addition to these tools, you’re going to need some ingredients for your gumbo, too. Skillet ( nonstick or cast iron is brilliant).Please refer to my disclosure page for more information about these affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. The Speckled Palate participates in affiliate programs. Looking for more comforting dishes? Head on over to my Dinner Recipe Index for more ideas. Other Louisiana recipes you should check out right this second: Ground Beef Meat Pies | Shrimp and Grits | Turkey Sausage Jambalaya | Seafood Gumbo I’m gonna share my tips and tricks for how to make a roux for gumbo, as well as how to put together this Cajun comfort food classic. When we moved to Dallas, we decided to continue the tradition here because we love a good party and gumbo is fabulous for feeding a crowd.Īnd as a food blogger, I feel compelled to share how to make this classic recipe because it’s really, really delicious. They’d also offer black eyed peas, greens, cornbread and other New Year’s Day fare. My husband’s parents hosted a New Year’s Day party for years, and they would make a gumbo for their guests. The gumbo we’re discussing today is a Cajun gumbo, which gets its flavor from dark roux and highlights both sausage and chicken along with the “trinity” of vegetables: onion, green bell pepper and celery. ![]() ( This article from the New York Times details lots of different ways gumbo is being made!) Which is why you’ll see an okra and tomato-filled Gullah Geechee gumbo and a seafood and tomato Creole one. It’s believed that gumbo was brought to our country by enslaved people, and today, different regions of the country have their own gumbos. I’ve also read that there’s a word in Native Choctaw similar to gumbo that means filé, which are the ground sassafras leaves used as garnish. Gumbo is a word that’s found in several West African dialects meaning okra. I’d say I’m sorry, but I’m really not…īefore we dive in and talk about how to make gumbo, you need to know there are lots of different types of gumbos. So today, I’m sharing a dissertation on gumbo making. (That’s putting it nicely.) And I’ll be honest: I am. My food blog friends know me as a Lousiana food snob. Love Louisiana recipes like this one? Don’t miss Crawfish Etouffee, Shrimp and Grits and Chicken and Sausage Jambalaya! Learn how to make gumbo for a crowd and serve it over rice! Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This Cajun gumbo is filled with chicken and sausage and cooks low and slow all day.
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