Gumbo is one of those dishes that feels like a warm hug from the South. It’s a hearty stew that originated in Louisiana, combining influences from French, Spanish, and West African cuisines. I first fell in love with gumbo during a trip to New Orleans, and I’ve been trying to recreate that magic in my own kitchen ever since. This recipe is perfect for those chilly Midwest evenings when you need something comforting and flavorful. Plus, it’s a great way to bring a little Southern charm to your dinner table.
Gumbo is traditionally served over a bed of fluffy white rice, which helps soak up all those delicious flavors. You might also want to pair it with a side of crusty French bread for dipping. A simple green salad with a light vinaigrette can balance the richness of the gumbo. And if you’re feeling festive, a cold glass of sweet tea or a classic Sazerac cocktail can really set the mood.
Southern Cajun Gumbo
Servings: 6-8 servings
Ingredients
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
6 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 pound shrimp, peeled and deveined
2 cups cooked white rice
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
Directions
