Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
Photo courtesy of sf_foodphoto/E+/Getty Images.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...