Nothing beats a great cup of gumbo, New Orleans style. This Sausage, Chicken, and Shrimp Gumbo
is a traditional version of the famous Southern dish.
Although gumbo comes in all shapes and forms, there are usually a few common factors that identify a gumbo as a gumbo. Just like its Cajun sisters, jambalaya and étouffée
, gumbo usually starts off with a base of chopped onion, green bell peppers, and celery. This trio of vegetables is known as the “holy trinity” in the South. Gumbo is also usually thickened with a roux and either okra or filé powder (this version uses okra).
While there are no rules, here are three tips to an impressive gumbo:
1.) The darker the color of the roux, the deeper the flavor.
While you’re making your roux, try not to be simultaneously watching your favorite reality show or texting your friends. This requires your full attention! There’s a fine line between a beautiful dark colored roux and burnt roux. And once it’s burnt, there’s no going back. Time to start over.
2.) Brown your meats.
This is a simple step that adds so much flavor to your gumbo. There’s nothing worse than biting into a soft piece of flavorless sausage. But biting into a crisp piece of sausage with caramelized edges ... yum.
3.) Make it your own.
If you don’t like shrimp, don’t put it in. If you like it with a kick, add some hot sauce. This is your gumbo! My husband likes sausage, chicken, and shrimp in his gumbo with some added heat so that’s how we make it in my house.
Mardi gras is the perfect occasion for a big bowl of gumbo served over steamy hot rice!Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!