Taste Of New Orleans Sausage Gumbo Recipe

Depending on whom you ask, there are strong opinions as far as homemade gumbo recipes go. Starting with the base of every gumbo, the roux, some gumbo aficionados would argue that a dark roux made with oil and flour is paramount over one made with butter and flour, which is lighter in color. After all, it’s the dark roux that seems to be the “majority rules” requirement for a gumbo base. Already, I’m strike one.

Then, there’s stock versus broth, homemade versus store bought, seafood versus chicken versus beef. All day versus an hour. Gumbo falls somewhere between a thick stew and a hearty soup with the holy trinity of vegetables; onions, green bell pepper and celery. These three ingredients are required for all gumbo recipes, and the trifecta that all gumbo cooks will agree on.

Taste of New Orleans

After consuming bowls and bowls of gumbo and doing diligence on research for this hearty goodness, I wanted to come up with a recipe that epitomized down-home New Orleans, yet didn’t take hours and hour to cook. I wanted to create a delicious gumbo recipe that, at the same time, gave me those much craved New Orleans flavors, making me feel like the next block over was hosting a Mardi Gras parade.

Though I researched literally hundreds of gumbo recipes, I designed my own that borrows a few cooking tricks and narrows the simmer time down, yet doesn’t deprive on flavor. I found that from all of this leafing through recipes, there’s really no wrong way to cook a solid and delicious gumbo. Just make sure that it’s seasoned throughout and holds true to those key ingredients, the holy trinity of vegetables and cajun flavors.

You know me and soups! Still craving more soup recipes? Then look no further than here!