In anticipation of Mardi Gras, I made gumbo!!! New Orleans chicken sausage gumbo 💜💚💛.
It was hands down one of my absolute faves when we went to visit Nola a few years ago (side note I need to go back that city is AH-mazing!). Let's dive right in.
There are three musts of a classic gumbo. Without them, it just ain't right!
Firstly, a super dark, nutty, brown roux using oil and flour. Whisk and whisk and whisk over medium-low heat for 30 minutes to get the right consistency, color, and flavor. Do NOT leave that stovetop or it'll burn in .2 seconds and you'll have to start over.
Basically, when you think it's dark enough, keep going for another 5 minutes until your arm is going to fall off from whisking 🤣 . Then you should be good to go!
Secondly, the holy trinity. In Cajun and Creole cooking, the classic mirepoix is switched up. Instead of onion, carrots, and celery, traditional Louisiana cooking uses onion, bell pepper, and celery. Gotta have it for a solid chicken and sausage gumbo!
Thirdly, the addition of gumbo file. Now, this add-in is technically optional, especially if not available near you, it adds a specific texture and taste to a gumbo that you won't find anywhere else.
PS. Some people may say that okra is required for a classic gumbo, but others say definitely not. Depends on your preference!
Enjoy this classic New Orleans chicken sausage gumbo on Fat Tuesday for a traditional Louisiana dinner! Scroll down for the recipe.Print