Whether you're celebrating Mardi Gras, hosting a party for a sporting event or just feeding a large crowd, everyone loves a good gumbo. We've compiled 12 of our favorite gumbo recipes right here. Laissez les bons temps rouler!
February 26, 2014
1 of 12Photo: Oxmoor House
Nothing says New Orleans quite like a good gumbo. Consisting of a strong flavored stock, protein, seasoning vegetables, and a thickener, it's a versatile dish for any occasion. In honor of this Louisiana favorite, we've compiled 12 lighter gumbo recipes to tantalize your taste buds .
The first choice on this list had to be our New Orleans Gumbo recipe. The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes. Reduce the heat as needed if you're concerned the roux is cooking too fast. There's no rescuing a burnt roux—best to toss it and start over.
Gumbo is usually a labor of love, but this quick dish comes together in just 30 minutes. The brilliant accelerator here is that we sauté chicken and veggies in the roux while it cooks and develops the trademark deep, rich color and nutty flavor (instead of browning the roux separately). Drippings from authentic andouille sausage start a strong foundation, adding spicy, garlicky goodness to the dish.
Andouille packs a spicy punch. If you prefer a milder option, substitute kielbasa, or use less hot sauce. This recipe halves easily, and you can freeze the cooked pheasant meat for use in soups, stews, or pasta dishes. Filé powder (ground sassafras leaves) adds a mild flavor, similar to eucalyptus, and is often added to gumbo for its thickening properties.
Sausage and Chicken Gumbo is a hearty and filling meal that's great for weeknights. The frozen vegetables speed along the cooking process and you can add additional spices to flavor the meal to your taste.