Gumbo is a staple of Louisiana Cajun culture. In one big black pot you get the perfect blending of ingredients, community, and tradition that speaks of a people that know how to welcome a good time. To many in the South this is a weekly meal, to others this might be the perfect bowl of warmth as the months grow chillier, and for some it makes for a festive Mardi Gras dinner.
Growing up about an hour the Louisiana border we found a lot of Cajun culture and experience floating around our small town. Our frequent trips to the neighboring state certainly added to our way of living and it is something that I've always cherished. Over time I inevitable picked up their love for life, color, jazz & zydeco music, dancing, good food, and togetherness. These are a people that know hospitality in their bones, not one that is manicured as we can sometimes do when we want to put our best foot forward when hosting a dinner, but a kind of welcomeness that treats you as if you are family.
If possible I want to extend as much of that Southern hospitality to you as I can through this family recipe, especially as we approach Mardi Gras. My dad's recipe is packed with flavor and spice, it will surely bring your gathering or simple dinner at home with family to life.
Settle in because we are going to be here for a while!
Did you know?
Gumbo is a roux based dark stew that incorporates what is popularly known as the Holy Trinity: onion, bell pepper, and celery, along with a protein of your choice.
Prep Time: 25 minutes
Total Time: 3 hours
Yields: 8-10 servings
Gumbo Making Tip:
*Low and Slow*
1 cup flour
1/2 cup vegetable oil
1 lb of Andouille sausage cut into one inch pieces
4 boneless skinned chicken breast, or thighs if you prefer
1 white onion, chopped
1/2 green bell pepper, chopped
2 celery sticks, chopped
2 quarts water
4 cloves garlic, minced
1 tbsp Worcestershire sauce
Creole seasoning, to taste
1/2 tsp dried thyme
Dash of hot sauce, to taste
5 green onions, chopped
1 tsp File powder, add more to taste, optional
White or brown rice, for serving
Additional green onion, for garnish
Note: Filé powder, sometimes referred to as gumbo filé, is a spicy herb made from the dried and ground leaves of sassafras tree. This is optional as some folks don't prefer the taste of this ingredient.