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I was raised across San Diego and Riverside before settling in Los Angeles in adulthood. Often, the same folded and fried tortilla shell was featured with ground beef or turkey, yellow cheese, shredded lettuce and tomatoes. Many cookbooks call for a little more fat than flour—2/3 cup oil to 1/2 cup flour is a common ratio—but you can use equal amounts of fat and flour. Using 1/2 cup of each will make a good amount of roux, and any excess can be stored in the refrigerator. Vanessa Greaves is a Senior Editor at Allrecipes with nearly two decades of experience helping home cooks gain confidence in the kitchen. A self-taught cook who grew up reading cookbooks for fun, Vanessa lives and breathes the challenges faced by busy everyday cooks to get dinner on the table.
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With more than 100 years under its belt, Arnaud’s in the French Quarter is no doubt one of the top spots for Creole cuisine. Their gumbo is a classic, both the seafood and the chicken and andouille versions. Enjoy a bowl in one of the elegant dining rooms and you’ll be tasting a true piece of history. The late, great legend chef Leah Chase is sorely missed, but her legacy of Creole cooking can still be enjoyed at Dooky Chase’s.
Chicken Caprese
Watch Chef John make intensely flavorful gumbo with braised duck legs, smoky andouille sausage, and succulent shrimp. Mirlitons (also known as chayote squash) sometimes show up in gumbo, as do tomatoes, depending upon the cook's preference. A peek into a pot of gumbo is a lesson in the rich history of Louisiana. Learn about gumbo and get tips and recipes to make this beloved Cajun-Creole dish. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. This gumbo is no exception, and if you like this then I know you’ll love Jambalaya and Instant Pot Red Beans and Rice.
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GUMBO HOUSE
Now that you've mastered the essential roux, it's time to make some gumbo. The dish is so revered that there are two popular festivals devoted to it. For all other times of year—especially in the cooler months—here’s where to get some of the best gumbo in New Orleans. Common flavorings for gumbo include cayenne pepper and black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley.
The Gumbo Grab-Bag of Ingredients
Gumbo is a rich, flavorful dish—much more than just a stew—full of Creole spice. Classic versions include chicken and sausage gumbo or seafood gumbo. Traditionally, it’s thickened with okra or filé (dried ground sassafras leaves), and while some chefs put their spin on it, the roux and a mix of flavorful spices are standard elements. Served over rice, gumbo is a complete, comforting meal, though a side of grilled cheese and/or potato salad is always welcome. Gumbo Ya Ya is a house specialty at Mr. B’s, a neighborhood bistro in the French Quarter. You can get an excellent seafood gumbo—with shrimp, crabmeat, oysters and okra—but you won’t want to miss the meat-only Ya Ya.
Sausage and Shrimp Gumbo
We had a really fun neighbor growing up who was from New Orleans and made a fantastic homemade Gumbo! I’m so thankful my Mom took him up on his offer to teach her how to make a true, authentic Gumbo! Decades later it is a beloved recipe that has become a staple in our family and we have made it hundreds of times! One of the most iconic New Orleans dishes, gumbo is a staple of home cooking. Many locals will say that the best bowl of gumbo in New Orleans is made by a relative, or comes from a recipe passed down over generations.
The fat used in a roux may be butter, shortening, lard, oil, or even bacon drippings. The longer it cooks the darker it gets, which will add more flavor but decrease its thickening ability. There is also a light or blonde traditional Cajun version that uses only vegetable oil and flour. There are no hard and fast rules for making gumbo beyond the basic roux, okra, or filé powder, along with your imagination. There are probably as many distinctive recipes for gumbo as there are cooks in Louisiana.
Okra or filé (FEE-lay) powder:
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I love the freshness from the green bell pepper, onion, celery and parsley. The gumbo at Restaurant R’evolution, located in the Royal Sonesta in the French Quarter, is nothing short of indulgent. A truly photo-worthy dish, the signature Death by Gumbo starts with a tiny quail—stuffed with poached oysters, smoked andouille sausage and rice—centered in a bowl. The rich, dark gumbo is then poured into the bowl tableside in a ritual befitting the dish.
Chicken Street Tacos
Owned by the deeply-rooted Baquet family, Lil’ Dizzy’s has been serving a Creole filé gumbo from a treasured family recipe for decades. An exceptionally nourishing version, it features ham, smoked sausage, crab, shrimp and the Baquet family’s own hot sausage as well as their own gumbo base. You’ll find modern takes on traditional Louisiana cuisine at this convivial spot in the Lower Garden District. The smoky chicken and andouille gumbo is at once familiar and surprising, a comforting bowl that’s perfect on a cool day. If you can’t get enough of it—or you want to share the wealth with loved ones around the country—you can now pick up a take-home version of the award-winning gumbo next door at Gris-Gris to Go-Go. The thickening agent is most gumbos is a roux, a combination of fat and flour.
Simply add the roux to chicken broth in the crockpot, then the sausage, cooked chicken, okra, vegetable trio, and seasoning and let cook for several hours. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Neyow’s in Mid-City is known for its New Orleans homestyle cooking—Creole and Southern dishes with a flare unique to the city.
It features the traditional combination of andouille sausage and shrimp, as well as the trio of vegetables, but instead of a tomato base features a broth of chicken stock and water. While its origins are often contested, Gumbo is widely considered to be a signature dish of both Creole and Cajun traditions. It is a Louisiana soup or stew which reflects and blends the rich cuisines of regional Indian, French, Spanish, and African cultures.
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