In New Orleans, gumbo is as ubiquitous as Sazeracs and jazz. This version, which Louisiana home cook Whitmire adapted from Cajun Delights, a down-home cookbook sold at a festival and given to her as a newlywed, is thickened by a dark roux and filled with smoky Cajun andouille sausage and chicken.
What to buy: Frozen okra can be found in most supermarkets; you can substitute fresh okra. Andouille is a smoked pork sausage that can be found in many gourmet markets or online at CajunGrocer.com. Look for Cajun seasoning in most supermarkets, or make your own. We recommend topping off your meal with our classic King Cake recipe.
Need a quicker option? Try our easy Chicken Gumbo recipe and have it on the table in 40 minutes.
For the gumbo base:
Beverage pairing: August Kesseler Riesling ‘R’, Germany. Fresh and vibrant with racy acidity and a perfect touch of sweetness, this wine is a refreshing match for this smoky, rich dish.
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