A classic Louisiana dish, gumbo is a full-bodied, hearty stew made with meat or shellfish and packed with the Cajun trinity of veggies: onion, celery, and green bell pepper. Serve it with a crusty baguette for mopping up every last delicious drop.
Shrimp and Chicken GumboThis 5-star gumbo recipe is hearty, full of flavor, and begging to be served for your dinner tonight.
Turkey and Andouille Sausage GumboThis gumbo is a great use for leftover roasted turkey, though cooked chicken will also work.
Best Ever Seafood GumboThe genius of this menu is that most of the work can be done ahead of time.
New Orleans GumboThe key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive.
Chicken and Sausage StewThe cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. Marinara sauce adds body, enriches the color and taste, and provides slightly tangy notes for a more rounded flavor.
Shrimp-and-Sausage GumboServe this slow-cooker version of a Louisiana classic for dinner. Just don't be surprised if your family comes back for seconds.
Smoky Shrimp and Chicken GumboPro tip: Freeze leftover stock up to three months, and use for chowder or risotto.
Chicken and Sausage GumboThis quick-cooking gumbo comes together in just 30 minutes.
Louisiana-Style Chicken SoupOK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper.
Shrimp-and-Crab Gumbo Over GritsFeel free to serve this stew over white rice, if you prefer. Cold beer with lime is the ideal pairing.
Chicken-Sausage GumboOne user raves, "I've made this so many times, and it always comes out FANTASTIC."
Chicken GumboYou're 35 minutes away from a simplified chicken gumbo that's perfect for serving up on busy weeknights.
Shrimp and Crab GumboTraditionally, gumbo begins with a roux of butter and flour. Toasting the flour in a dry pan on the stove provides a flavorful, low-fat substitute for a roux in this Creole specialty.
Chicken-and-Sausage GumboA symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Shrimp and Sausage GumboThis authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp.
Sausage and Chicken GumboSausage and Chicken Gumbo is a hearty and filling meal that's great for weeknights. The frozen vegetables speed along the cooking process and you can add additional spices to flavor the meal to your taste.
"Big Easy" GumboAdding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.