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A staple of Louisiana cooking, gumbo is often called a \u201cdish without a single definition\u201d\u2014and for good reason. While it typically starts with a deeply flavored roux (made from oil and flour), the \u201choly trinity\u201d of onions, celery, and bell pepper, plus stock and seasonings, the combinations beyond that are endless.\n<\/p>\n
Some renditions feature chicken and Andouille sausage (a classic), others are packed with shrimp, crab, oysters, and crawfish tails. You\u2019ll also find vegetarian versions with lentils or black-eyed peas, tomatoes, and okra. However you make it, a simmering pot of gumbo is pure comfort. Here, 12 recipes to keep in your back pocket.<\/p>\n<\/div>\n
“My husband’s grandmother cooked at Cajun festivals, and people lined up to taste this authentic gumbo! This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.” \u2014ranch_maven\n<\/p>\n<\/div>\n
DOTDASH MEREDITH FOOD STUDIOS<\/p>\n
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“I’ve used this recipe for at least 10 years and it never fails to make a big splash with the family.” \u2014Mark Charlton<\/p>\n<\/div>\n
Dotdash Meredith Food Studios<\/p>\n
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“Everytime I make Gumbo THIS is the recipe I go with! As someone who is from Louisiana I can tell you every Momma making gumbo at home uses the most simple ingredients, this is the only recipe I’ve ever found that is truly spot on to how people ACTUALLY cook gumbo In southern LA.” \u2014Ashley<\/p>\n<\/div>\n
John Mitzewich<\/p>\n
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“Making the roux in the oven is a game changer! It streamlines the prep of the sausage and veggies to make the entire dish come together easily. Used leftover turkey and adjusted the seasonings to my liking. Fry the sausage in batches, drain on paper towels. Be sure to skim excess fat off the top. We ate seconds without the rice. Tasty!” \u2014Silverdish1151\n<\/p>\n<\/div>\n
Chef John<\/p>\n
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“We’re making green lentil “gumbo” soup with the same things we put in gumbo, except the signature roux. This delicious soup is gluten-free, dairy-free, and much lower in fat, and the lentils act as the thickener. The best part is that it has all the gumbo flavor you love.\u2014John Mitzewich\n<\/p>\n<\/div>\n
“Straight from my mom’s kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.” \u2014BelleTeteRouge\n<\/p>\n<\/div>\n
“I\u2019ve been making this recipe since pretty much it was posted. At least 15 years. I switched to using butter instead of oil for the roux. I add diced bell peppers too. Sometimes I add file. Every New Years I make a big pot using left over turkey and ham from the holidays, along with some Cajun sausage. It\u2019s amazing every time!” \u2014Andrea<\/p>\n<\/div>\n
tcali319<\/p>\n
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“So fun to make and sooo good; first food my daughter-in-law asked me to make again. Couldn’t find duck leg, so used chicken and added some garlic and smoked paprika and turmeric. Making again and will be adding some crab legs; hoping I can find duck this time. This will be a regular now.” \u2014Sharon George<\/p>\n<\/div>\n
“I have had a lot of Gumbo in my life. I am always searching for that one pot that was like my grandmother’s gumbo. This was by far was the closest. I took some time make on my stove, but it was worth the wait. I can’t wait to see what it will taste like tomorrow, in my opinion gumbo gets better as it sits, but not too long. ;P” \u2014Veldrin Luth’ol<\/p>\n<\/div>\n
“This black-eyed pea gumbo is a wintertime favorite at our house. We always have it for New Year’s Day while we watch football! Serve with a tossed salad and cornbread.” \u2014Lynn Blackwelder Patterson\n<\/p>\n<\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
A staple of Louisiana cooking, gumbo is often called a \u201cdish without a single definition\u201d\u2014and for good reason. While it typically starts with a deeply flavored roux (made from oil and flour), the \u201choly trinity\u201d of onions, celery, and bell pepper, plus stock and seasonings, the combinations beyond that are […]<\/p>\n","protected":false},"author":1,"featured_media":2415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinners"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/2414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2414"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/2414\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/2415"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}