Chicken And Sausage Gumbo, A Louisiana Specialty

Chicken And Sausage Gumbo is a Louisiana specialty that will tantalize your taste buds. When I visit the historic city of New Orleans, I like to explore the diverse culinary offerings found throughout the French Quarter, the Garden District and the trendy Warehouse District. Whether at one of the city’s famous restaurants or a small mom and pop owned cafe, I must have at least one bowl of gumbo during my stay.

Walk down the streets in the French Quarter and you will find people standing in front of restaurants trying to get you to go in and try their “authentic” Cajun or Creole food. The truth is when it comes to “authentic” gumbo, there are as many variations as there are mommas who cook it. This long simmered stew reflects a melting pot of African, French, Spanish, Native American and other nationalities that have lived in this intriguing port city over hundreds of years. The ingredients that cooks used to make their gumbo were what they happened to have available during the different seasons of the year.

When fresh seafood was plentiful, a gumbo might have been filled will shrimp, crabs and oysters. At other times of the year, duck or rabbit might have been in the pot. One of the popular gumbos found throughout the year, was made with chicken and smoked sausage.

Chicken And Sausage Gumbo
Chicken And Sausage Gumbo

The most important step when making any kind of gumbo is Preparing A Roux. Preparing a roux for gumbo is a different process than one used when making a white gravy or sauce. I make mine with equal parts of oil and flour, whisking over medium high heat until it is combined. I then turn the heat down to medium and cook, stirring constantly, so that it doesn’t burn. I like the roux to reach a color similar to a copper penny or peanut butter. This will take about 30 minutes. Some cooks like their roux to be the color of dark chocolate and that will take longer, up to an hour total.  A deep colored roux is what is going to make a successful gumbo. There is also a technique for making a roux in the oven but I always prepare mine the conventional way.

Chicken And Sausage Gumbo

Serves 2 generously. For this recipe, use a ratio of approximately 3 Tbsp. of oil and 3 Tbsp. of flour to make the roux. If you are preparing a larger quantity of this recipe, just increase the amounts but keep the same ratio.

  • 3 Tbsp. flour
  • 3 Tbsp. olive oil
  • 4 thick cut slices of smoked bacon, diced
  • 2 boneless, skinless chicken thighs, cut into bite size pieces
  • 1 link (approximately 1/2 lb.) andouille sausage, sliced 1/4 inch thick (if unavailable, other smoked sausage such as kielbasa or Portuguese chourico can be substituted)
  • 3 stalks of celery, diced
  • 1 onion, sliced into bite size pieces
  • 1 bell pepper, stemmed, seeded, and sliced into bite size pieces
  • 3 cloves of garlic, minced
  • 4 c. chicken stock
  • 3 bay leaves
  • 1 tsp. thyme, more if using fresh
  • 1 tsp. basil
  • 1/2 tsp. allspice
  • salt and freshly ground pepper, to taste
  • 1/2 tsp. Tabasco
  • 1 tsp. Worcestershire sauce

In a saucepan, heat the 3 Tbsp. of oil. Add the flour, whisk to make the roux. Cook, stirring constantly until the flour turns a dark brown, then set aside.

In a large heavy bottomed pot (cast-iron, if you have one), add the diced bacon and cook till done. Transfer to a plate, reserving the bacon fat. Add the chicken to the bacon fat and cook until lightly brown. Transfer the chicken to the plate with the bacon.  Add the sausage and cook for about 5 minutes. Drain all but 1 Tbsp. of  accumulated fat then add the celery, onion, and bell pepper and cook until soft. Add the garlic and cook for one minute. Add the stock, stirring to release any browned bits. Add the roux, spices, Tabasco and Worcestershire sauce and stir well. Simmer the gumbo for about 30 minutes until it thickens and the flavors have blended. Return the bacon and chicken to the pot and simmer for about 10 minutes. Taste and adjust the seasoning, if necessary, then serve. **Gumbo is usually ladled over a small amount of cooked white rice with Tabasco served on the side.

Gumbo Served With Rice And Tabasco On The Side
Chicken And Sausage Gumbo Served With Rice And Tabasco On The Side

Recipes have been created by cooks who try to please those for whom they are cooking. The recipe that I have developed for Louisiana chicken and sausage gumbo may not be considered an “authentic” version but my husband and I think it is delicious.  Serve this gumbo over a little white rice, along with some garlic French bread and a glass of wine or a cold beer and you will have a little taste of New Orleans in your own home. Enjoy!

Posted by

I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

211 thoughts on “Chicken And Sausage Gumbo, A Louisiana Specialty

    1. Hi Whiskey River, Nice to have you stop by for a visit and I appreciate your nice compliment. I hope you will enjoy the gumbo…thank you.

    1. Thank you for your nice compliment, Kay. I’m glad that you enjoyed the post. New Orleans is a fun town to visit and the restaurants there serve up some tasty food. I’m glad you like my gumbo recipe, we thought it was delicious.

    1. Hi Maureen, I’m glad you agree with me about cooking to suit your tastes. I like gumbo and make several different versions…I think this one is my husband’s favorite. Thank you for your nice compliment.

  1. I’ve often thought about making Gumbo, but haven’t yet. I had no idea how important the roux was, so thanks for that or I’m sure I wouldn’t have cooked mine for long enough. GG

    1. Hi GG, I think you would enjoy gumbo, it is a very flavorful dish. I appreciate your nice comment and I’m glad that you liked the tip about making the roux. Thank you.

    1. Hi Rosemary, A dish like gumbo with a couple of shakes of added Tabasco will warm you up on a cold day. Wish I could send some your way. 🙂

  2. Your photo made me instantly hungry. I’ve had gumbo in New Orleans and have done a fairly good job of recreating it at home. Tis the season to try it again. Your recipe sounds like a good balance of some great spices. Thanks Karen.

  3. The first (and, I confess, the only) time I visited New Orleans in my 20s, I treated myself to a cooking class and learned to make a roux, getting just the right amount of brown. I love cajun- style food and I love that this recipe is ideal for two. Thanks, Karen. I think I’ll have to pester my husband to go there again!

    1. Hi Rosemary, I bet you had a great time in New Orleans and how fun to take a cooking class there. Good luck on the pestering…I hope you get your trip to New Orleans. I’m happy to know that you like the recipe, thank you.

    1. Hi Lulu, Yes…with Texas being a bordering state to Louisiana, gumbo is very popular there. I’m glad you agree with me about the importance of the roux in this dish. 🙂

  4. Wow Karen – that is a mighty fine looking dish of gumbo and I like that it has lots of gumbo and a little rice. Where’d you learn to cook that in New England 🙂

    1. Hi Larry, I’m not originally from New England. I lived in the south most of my life and have enjoyed many a good bowl of gumbo. 🙂 I’m glad you like the looks of my dish, it was really good. I appreciate your nice compliment.

    1. Thank you Jill, for your nice compliment. I’m happy to know that you are going to make my gumbo recipe. I make several different versions of gumbo but this is my husband’s favorite…I hope you will enjoy it.

  5. Looks good to me, Karen, and I’ve eaten (not to mention made) countless bowls of gumbo over the years. The only thing missing from a “traditional” gumbo is the cayenne pepper but I know several cajuns who don’t like their gumbo spicy and omit the cayenne. I would definitely eat this. 🙂

    1. Thank you Richard, for your nice compliment. Oh yes, us Texans do enjoy a good bowl of gumbo. I use cayenne quite often but like the particular flavor that Tabasco adds to this dish…of course you can always use both. 🙂

  6. I. love. gumbo. It’s my favorite thing to eat, reminds me so much of home, yep, in Louisiana. I live in France now, and still make gumbo all the time, but I can’t find the right kind of sausage to put in my chicken and sausage gumbo.

    1. Hi Jennifer, I agree with you about how good gumbo tastes. I’m sorry that you can’t find a sausage in France that you really like when making gumbo. Perhaps if you can buy one of the softer Portuguese Chourico sausages in France, that might work. I buy one here in New England that is very similar to andouille.

  7. Gorgeous gumbo! Your gumbo reminded me that I was thinking about New Orleans the other day and how I wanted to go back for a visit :).

    1. Thank you Tessa, for your nice compliment. It tasted as good as it looks. 🙂 I hope you get a chance to go for another visit to New Orleans, it is a great place to visit.

  8. Hey you are down in my “neck of the woods” with this recipe and it looks very authentic for the chicken and sausage version. Your photos are great and make the dish look very appetizing.

    1. Hi Judy, If you check on the internet, you can find lots of discussions about roux made in the oven. I think Alton Brown did an episode on it but I’m like you and do it the traditional way. I’m happy to know that you family enjoys it as my husband and I do. Thank you for your nice comment.

  9. I make various Cajun/Creole dishes. Well, I did until I became a single empty-nester! I make a very dark roux for my gumbo, and a more ‘peanut butter’ color for things like Creole chicken pie. It’s all a matter of preference! I’ve not used olive oil, though. In my opinion, you lose the flavor anyway, and the lower smoke point can let it get away from you, if you’re not careful. Paul Prudhomme recommends peanut or plain old canola oil. I’ll try some olive oil next time and see if I can tell a difference.

    thanks as usual!

    1. Hi Naomi, A lot of people prefer making a very dark roux for their gumbo, spending up to an hour to get the right color. I use olive oil in a lot of my recipes as one of the layers of flavor although you can use whatever oil you prefer. I believe you should avoid heating any oil until it is smoking for health reasons (olive oils smoke point being around 400 degrees) but especially making this roux or you will burn it. I appreciate your comment, thank you.

  10. I absolutely am addicted to Louisiana! My husband & I vacationed there twice – my husband loved it there ’cause he was French Canadian. (Funny – I can understand Cajun French better than the French spoken near Quebec City, where we had our farm. To me, the French spoken in Montreal is also easier to understand.) I’m heading down south soon and will visit some of the eastern parishes on my way down to Florida. I can’t wait! I have a great recipe for what I call ‘Alligator Sauce Piquante – Bayou Teche’ because the recipe was given to me by a woman I met there. I’ll have to post the recipe sometime… but I’ll use chicken ! Thanks for this recipe Karen. I can’t wait to make it!!!!!!!!!

    1. Thank you Cecile, for your nice compliment. I’m happy to know that you like my gumbo recipe and are going to give it a try. Have a great time down south, I know you will eat a lot of good food in Louisiana. 🙂

  11. yummy indeed! We love Louisiana gastronomy as we lived in Houston, Texas for 5 years and we used to go to Lafayette, Baton Rouge and New Orleans with all our visitors… 🙂
    * * *
    thank-merci for dropping by my crossroads, my very best for 2014 and cheers! 🙂 Mélanie – Toulouse, France, “old Europe”…

    1. Hi Mélanie, Thank you for stopping by for a visit and your nice compliment. I grew up in Texas all around the Houston area and it certainly was easy to take trips to the neighboring state of Louisiana.

      1. small world, indeed, Karen… 🙂 We lived in Clear Lake-NASA area… 18 months ago we returned there to visit with friends and then we spent 2 weeks to visit the Florida keys…
        * * *
        Have a sunny weekend and friendly hugs, Mélanie

    1. Hi Stephanie, I think you will enjoy this recipe for gumbo as it is flavorful but not too spicy. I try to make all my recipes so that the majority of people will like the dish but not find them too highly seasoned. We can always add additional seasoning to a dish while it is cooking or served along side after it is plated to suit our individual tastes. Thank you for your visit and nice compliment. 🙂

    1. Hi Lynda, I’m glad to know that you like gumbos as much as I do. I agree with you about this being a great winter dish. I have also had it on a hot steamy day while in New Orleans. 🙂

  12. I was in New Orleans back in 1991, fell in love with its food and bought Paul Prudhomme’s Lousiana Cajun Magic Cookebook. Since then, his delicious seafood gumbo has been part or our routine meals. Glad to know you enjoy it too.

    1. Hi Fatima, I’m happy that this post reminded you of your trip to New Orleans. The Creole and Cajun food that is food in the restaurants there is delicious. I do indeed like gumbo and make several versions including a seafood one. Thank you for your nice comment.

    1. Thank you Marlene, I’m happy that you enjoyed the post and gumbo recipe. I believe the greatest pleasure of cooking is knowing that the food we prepare is enjoyed by our family and friends…I’m glad you agree.

    1. Hi Franny, I’m happy that you like the gumbo recipe, it is as good as it looks. Thank you for your nice compliment. I do think you will enjoy this dish and I’m glad to know that finding the ingredients in Switzerland shouldn’t be a problem. 🙂

  13. This is a great looking gumbo! I love gumbo, although I don’t make it all that often – weird, because I love hearty soups and stews, and this is in the same category. I can’t decide whether I like gumbo better with or without filé powder. These days I’m learning towards doing without, although I know I’ll change my mind again! Your gumbo is so classic – just good, rich flavors with an excellent roux. Really nice – thanks.

    1. Thank you John, for your nice compliment. I’m glad that you like my gumbo recipe. I had a new bottle of filé that I could have used but decided not to include it in this recipe. It is an ingredient that can be hard to find in parts of our country and certainly in other parts of the world. Another ingredient is okra…I used it in the seafood gumbo that I posted previously. My husband will eat okra but it is not one of his favorite vegetables. That is the nice thing about gumbo, you can make it with what you have and what you like. 🙂

    1. I’m happy you like the recipe, Monique. It really is a very flavorful dish. I hope that perhaps you and Jacques can visit New Orleans together some day.

    1. Thank you for your nice compliment, Sam. I’m glad that you enjoyed the recipe and photos. You are right, this would make a nice dish to serve company as it can be prepared well in advance.

    1. Hi Betsy, I’m glad you like the gumbo recipe, I think it tastes as good as it looks. Thank you for your nice compliment. 🙂 I always like Tabasco served at the table for certain dishes…that way you can make them as spicy as you like.

  14. My only trip to New Orleans was so long ago that I can only remember the sights vaguely but the food I’ll never forget, including a great gumbo. I bet yours is just as good. Now I have a craving for a nice praline to finish off the meal. 🙂

    1. Hi Boleyn, You made me smile with your comment. There are many places that I have visited over the years that if I didn’t have photos, I’m not sure I could describe the famous sights I visited. I’m glad that you found the gumbo memorable on your visit to New Orleans and that you like the sound of my recipe. Thank you for your nice compliment and I agree with you about how good the pecan praline are from there.

      1. I have a couple of cookbooks (one of Paul Prudhomme’s and one put out by various restaurants in the French Quarter) that I bought while there. I’ve made the pralines several times but the only gumbo and jambalaya I ever tried used Zatarain’s boxed rice mixes as a base. (Embarrassing but they were tasty.)

  15. Such an interesting post. I thought I knew everything about preparing a roux, but obviously not! I visited New Orleans as a teenager and would love to get back someday. Thanks for this post.

    1. Thank you Beth, for your nice compliment. I’m happy to know that you enjoyed the post, especially about making the roux for gumbo. It is very different from the usual roux we are all familiar with. I hope you get a chance to return to New Orleans, it is such a fun city to visit.

    1. Hi Marietta, Thank you for your nice comment and wish. I’m happy that you enjoyed my post and that it has you looking forward to your summer vacation. 🙂

  16. When we visited New Orleans a few years back, this was the first dish I ordered and I was not surprised at how absolutely delicious it was. I had it several more times during our stay! Now I’m really excited to try your recipe. Thanks so much, Karen!


    1. Hi Jane, Don’t you just love the wonderful gumbo served in New Orleans. I’m happy to know that you like my recipe and want to try it. Thank you so much for your nice compliment.

  17. You post makes me want to visit New Orleans and I shall the first opportunity I get, hope soon.
    I too would love a bowl of your gumbo. Looks like you will need to make a huge pot.

    1. Hi Norma, I do hope you get a chance to visit New Orleans. I would make a big pot of my gumbo for you if I knew you were heading our way. 🙂

  18. The roux is indeed the key and I agree that copper color is just enough. I’ve tasted the “dark chocolate” results and I think it’s usually on the edge of tasting scorched.
    It’s nice we both headed down south this week, me with the shrimps and grits, and you with the mouthwatering gumbo! 🙂 Maybe it has something to do with the weather… 🙂

    1. Hi Ronit, Thank you for your nice compliment. I’m happy to know that you agree with me about how important the roux is in making gumbo. I also have had some gumbos that have been made with the dark chocolate roux that have tasted scorched as well. I think you are correct about us wanting to enjoy spicy southern dishes during our cold winter weather. 🙂

  19. Never having been to New Orleans, I have only ever heard of Gumbo, but never eaten it. But your dish looks so heartwarming I now feel homesick for a place I have never even been to.

    1. Hi Afra, I’m happy to know that you enjoyed the post and I really appreciate your lovely compliment. If you get a chance to try my gumbo recipe, it will give you an idea of the flavors you will find in the Cajun and Creole food that you can experience in New Orleans.

    1. Thank you Madonna, for your nice compliment. I’m glad that you agree that recipes don’t necessary have to be considered “authentic” to be delicious. 🙂

  20. We had a couple of gumbos when we visited New Orleans many years ago, but I’ve never actually made it myself. Browning the roux sounds fascinating, I’m definitely going to give this a go over the winter, it’s definitely a rib sticking type of dish, perfect for these chilly winter days.

    1. Hi Eva, If you enjoyed gumbos during your visit to New Orleans, then I think you should definitely try making gumbo. I think you would like my recipe which is very flavorful…you might also like my seafood gumbo if your were worried about eating sausage.

    1. Thank you Lizzy, for your nice wish and compliment. I’m happy to know that you enjoyed the post about gumbo. It really is a tasty dish.

  21. I knew a gumbo had some form of a roux, Karen, but I didn’t really know the components. I’m very happy to have the recipe! This just sounds so comforting and tasty and I can guarantee we’d love this. I will be making it soon! I would think the recipe could made in enough quantity and used for good leftovers? I can taste it now!

    1. Hi Debra, I’m happy you like the gumbo recipe and plan on making it. This is definitely a dish that can be made in a larger quantity. It is perfect for a second meal as the flavors improves…it also freezes well.

  22. Isn’t that strange. I’ve been making roux with oil and flour for years but would never have thought to leave it cooking longer than five minutes or so, just to cook out the flour like a normal roux. Now I’m intrigued as to how this must taste. Hah! I’ve absolutely no idea. Even though I was taught how to make a brown roux at college. That was made using beef bones. How wonderful to learn something new like this!

    1. Hi Johnny, I’m happy to know that you enjoyed the post. Yes, the roux for gumbo is different…I believe the dark roux deepens the flavor.

    1. Estoy feliz de saber que haya disfrutado de la receta para el gumbo, gracias Rosita. Thank you for your compliment, I’m happy you like the recipe.

  23. You HAVE helped me on a steep leaning curve and thanks for that! Yes, I have been to NO and eaten gumbo and made it myself . . .but I have never made a roux taking such time and I did not know there were so many varieties to the dish . . . back to the drawing board with your advice!!!!

    1. Hi Eha, I’m glad you enjoyed the post on the technique for making a roux for gumbo. As I mentioned, there are many different recipes and I’m sure your version is delicious.

  24. Oh Karen… you’ve got my tummy grumbling, my mouth watering, my taste buds craving this oh-so-fabulous dish! I’ve just save this on my desktop. I think it will soon find its way onto my kitchen table! And into my grumbling tummy! 😉

  25. This combination would definitely please me! I love gumbo and I love New Orleans! Haven’t been in a few years but used to fly back and forth for work a lot and almost relocated there. But decided it is best to visit that city than actually live there! A bit too much partying for me!

    1. Your comment made me smile, Linda. I like to visit but I think I agree with you about living there…it truly is a party town. 🙂 Besides, I think your heart will always be in Florida. Thank you for your nice compliment on the gumbo…I’m glad you like the recipe.

    1. Hi Ksenia, I’m glad that you like the looks of the gumbo…thank you. You are right, I enjoy a flavorful dish like this in the winter. 🙂

  26. I’m so glad you clarified what a gumbo is Karen because you’re right , there is no one authentic gumbo. Great explanation for making the roux. Now since I’m just starting to get a tiny appetite back from battling a flu bug, do you think you could send some down the highway to help me fully recover? I’d be happy with just the gumbo…I mean you don’t need to bake me a nice loaf of homemade bread to go with it. I’m also so glad to see that you don’t believe that a good gumbo needs to cause your nose hairs to fall out!

    1. Hi Diane, I love your sense of humor, you gave me a real chuckle with your comment. My gumbo is tasty but not hot. 🙂 I’m so sorry to hear that you got the flu. My husband and I got our shots early…right before we went to Europe. A warm bowl of gumbo would be good for you…I wonder if Federal Express has a hot plate in their trucks. Take care and feel better soon.

      1. Thanks Karen – I got my shot early too but I guess it doesn’t offer complete immunity so I can only imagine what it would have been like without the shot. At least I’m upright now for short bursts. I’ll call FedEx & check.

    1. Hi Jan, I don’t think a winter goes by that I don’t make a pot of gumbo. I do know that you enjoy spicy and flavorful dishes and believe you would enjoy this gumbo. Thank you for your nice compliment.

  27. Wow! Those beautiful photographs made me want to reach in and start eating! My husband and I love New Orleans. The food, the history and the architecture. You can’t help but return again and again and again!

    1. Hi Arlene, I’m happy to know that you enjoyed the post and photos. Thank you for your nice compliment. I totally agree with you, New Orleans is a wonderful town to visit and definitely more than once if you get the opportunity.

  28. YUM! I love New Orleans…especially the food there…I have never cooked a gumbo therefore did not know that roux was used…looks delicious Karen, something that I must try to make.
    Thanks for the recipe and have a wonderful week 😀

    1. Hi Juliana, New Orleans is such an atmospheric city to visit and the food is indeed wonderful. I do believe that you would enjoy gumbo…I hope you will give it a try someday. I hope you have a nice week as well and thank you for your nice compliment.

    1. Hi Katerina, I do agree with you totally about the differences in cooking from north to south…a very good observation. 🙂 Many of the gumbos are made with tomatoes and okra just as in Greek cooking. I think you would enjoy gumbo.

    1. Hi Kathryn, I’m glad that you can confirm that there is another way of making the roux in the oven but I’ve never tried it. I agree with you, no matter how we prepare it or what ingredients we use, gumbo is delicious. Thank you for your nice comment…I appreciate it.

    1. Thank you for your nice compliment, Laura. I think you and your family would enjoy gumbo. Germany has such good sausages, I know you can find a nice one for this dish. You could also make a nice vegetarian version of this dish. 🙂

  29. you had me at gumbo! You are speaking my Louisiana language my friend. Love hearing different versions of a favorite dish and yours is extra special with the allspice added in and the chicken legs. I usually only have had it with sliced/chopped chicken. Love this

    1. Thank you Anne, for your kind words. I’m happy to know that you enjoy my recipes and like the gumbo. 🙂 Yes, I like to serve Tabasco at the table so that everyone can make the dish as spicy as they want.

    1. Thank you Christin, for your nice compliment. You are right about Cajun food being delicious…I like red beans and rice myself. Yes, it does take a little patience to get the roux dark. I bet you husband makes a delicious gumbo. 🙂

    1. Hi Claire, I’m happy to know that you like my Southern style recipes. I may live in New England now but I do enjoy cooking the foods I grew up with. You are right, the smoked sausage boosts the flavor level considerably. 🙂

  30. I love the food of NOLA – and, like you, love exploring all the different neighborhoods to see what I can find. Your gumbo looks amazing! I am about to start a 5-week series on New Orleans and didn’t do a gumbo – so glad you did!

    1. Hi David, I’m glad you like NOLA and all its wonderful districts…they so fun to explore. I’m happy that you are going to be doing a series on the city, it sounds like we are on the same wavelength. Thank you for your nice compliment.

    1. Hi Ladyfi, I know that you are a vegetarian but this is a recipe easily adapted to a vegetarian dish. Eliminate the bacon and andouille, use vegetable stock and add okra, tomatoes and corn to make a delicious dish that I believe you would enjoy. Thank you as always for your nice comment. 🙂

  31. I can still remember the first time I made roux, Karen. It was way back in the 70s for a Mardi Gra Party. Boy, talk about caramelizing, or should I say burning, lol…I have since learned my lesson and can even make a fairly decent one on an electric stove which was no easy feat!

    Your version of Gumbo sounds delicious. Since I’m not overly fond of celery, I might just be inclined to throw in some Okra, or not:)

    Thank you so much for sharing, Karen…

    1. Hi Louise, It only takes burning a roux once to know that you have to watch and stir. I’m glad to know that you can make a good one. I’m with you about leaving out what you don’t like and adding what you do. I’m glad you like my version of gumbo, thank you!

    1. Hi Hester, I’m glad you like the looks of my gumbo. I agree with you, it is perfect cold weather food. Thank you for your nice compliment.

  32. Gumbo is one of those dishes I still have yet to try or make. I can’t see one thing in this recipe that my husband and I wouldn’t enjoy! Another wonderful, comfort food for the winter.

    1. Hi Susan, I do hope you try making gumbo. It is a very flavorful dish that I think you will enjoy. What is nice is that you can make it with the ingredients that you like once you have your flavor base. You are right, gumbo is a wonderful dish for winter.

  33. I’m all over anything with a roux! There’s nothing richer in flavor and it’s why gumbos are so utterly awesome! What a great looking gumbo Karen! Love the andouille and chicken!

    1. Thank you MJ, for your nice compliment. With all the delicious southwestern dishes that you prepare, I can understand how you would enjoy a good gumbo. I’m happy to know that you like my gumbo recipe.

    1. Hi Barbara, I’m happy to know that my post on gumbo has inspired you to try making a gumbo at home. I believe you will be very happy with the dish you will create…it is very flavorful and adaptable. You can also check my seafood gumbo for a different taste. 🙂

    1. Thank you Sophie, for your enthusiastic comment. I’m very happy to know that you like my gumbo recipe. It was as delicious as it looks. 🙂

  34. Karen, your gumbo looks divine! My granny taught me how to make a good, dark roux. Her secret was using lard (of course) but also not to burn it (get too dark) because it will taste charred. Your spicy gumbo is just what we need to get warm and cozy during a snowy winter. Thanks for sharing, m’lady. And, have a fabulous weekend!

    1. Hi Stacy, Our grannies were the best at teaching and sharing techniques that were passed down to them. Lard was a very important ingredient…then and now. I’m happy that you like my gumbo recipe and you are right, it is perfect for our winter weather. I hope you have a great weekend as well. Thank you for your wish and compliment.

  35. I’ve always been intrigued by the idea of gumbo, but have never had the chance to try one. I’d also really like to visit New Orleans, which must be a wonderful place to eat this sort of food. Perhaps I should start by making this one!

    1. Hi Georgina, I hope you get a chance to visit New Orleans. It is a fun city to explore and has delicious food. I believe that you will like this gumbo and maybe it will inspire you to try a few other Cajan dishes that New Orleans is known for.

      1. A visit to New Orleans is definitely on my bucket list, and not least because of its reputation for wonderful food. Your gumbo really does sound good, and I’m sure it would be a great introduction to Cajan food. Thanks for sharing. Georgina

  36. Hi Karen, my friend Maggie from Lafayette Louisiana taught me how to make gumbo, which aligns with your recipe closely. Equal parts oil and flour does the trick. I have friends who use the oven method, but I prefer the meditative skillet stir. It is indeed gumbo weather!

    1. Hi Nancy, I’m glad to know that you make a gumbo using similar techniques. Oh yes, this is the perfect time of the year to enjoy a bowl of gumbo. Thank you for your nice comment.

  37. I wish I could visit New Orleans one day… in the meantime making your gumbo will be much more easier. Thank you so much for this delicious looking recipe.

    1. Hi Sissi, I do hope that you get the opportunity to visit New Orleans, it is a wonderful historic city with great food. I’m glad you like the recipe…thank you. If you try this recipe or my seafood gumbo, you will get a good idea of the flavors of Louisiana. 🙂

    1. Hi Liz, Gumbo is great anytime of the year but especially during the winter weather that we have been experiencing here. I’m happy to know that I have inspired you to make a gumbo. Thank you for your nice comment!

    1. Hi Becki, I have to agree with you…the sauce that you create for gumbo is so good you could just eat it over rice or noodles. Add vegetables to the sauce and you have a great vegetarian gumbo. Add seafood and you have totally different flavors. That is what I love about gumbo, you can make it the way you like it and with what you happen to have in your kitchen. Thank you for your very nice compliment.

    1. Thank you Danny, for your nice compliment. I’m happy that you enjoyed the post and want to make the gumbo. With all the availability to fresh seafood, you might like to try my earlier post on seafood gumbo as well.

  38. I never had gumbo before! It’s not something you really see here. I suppose we have things which are in some ways similar but nothing that would truly qualify as an actual gumbo. I will try this – I love the sound of one with shrimp. The roux sounds really interesting too!

    1. Hi Charles, I can see why you might not have seen a dish like this in France or Sweden. Even though its roots are from the French, I believe the influence come from the southern part of the country or its colonies. I hope you get a chance to make either this recipe or the seafood one that I prepared with shrimp and that you will enjoy it. Thank you for your compliment.

    1. Thank you Teresa, for your lovely compliment. I’m happy to know that this post has inspired you. You are so right, this winter has been so cold that I’m cooking lots of warming and flavorful dishes.

  39. How do you do it? How do you make even brown food look good for the camera? You are amazing! This is a meal my teenager boys would love and with the perfect match of Tabasco seasoning on the side. I am saving this recipe and am ready to give it a go next week. Take Care, BAM

    1. Hi Celia, My husband will eat okra but he really isn’t fond of it. I make several different gumbos but this one is his favorite…no gumbo and sausage. 🙂 I hope you will enjoy the dish, it really is delicious.

  40. Mmmm, I could totally go for a good gumbo right about now! Spicy food in the winter is the best. This looks so easy, I may add it to the menu this week 🙂

    1. I agree with you Amy, spicy food makes for a very comforting meal during the winter. I hope you will enjoy the gumbo if you get a chance to make it. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s