HOW TO MAKE LOUISIANA-STYLE GUMBO ON A COLD DAY

It’s snowing again here in Georgia, so I decided to stay in and whip up a big pot of Louisiana-style gumbo to warm up the house. This Southern classic is rich, flavorful, and perfect for cozy days. Let’s get into it!

Main Ingredients:

• About 1.5 lbs bone-in, skin-on chicken thighs

• 1 smoked sausage (Andouille or whatever you have)

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 1 onion, 1 bell pepper, 2 celery stalks (Cajun Trinity)

• Half a bulb of garlic, minced

• 1 quart (4 cups) chicken broth

• 2 cups water

• 1 lb shrimp

• Snow crab meat and snow crab legs (or blue crab if you have it)

• 2 bay leaves

• Seasonings: onion powder, garlic powder, smoked paprika, black pepper, Old Bay, Tony’s (no salt), Cajun seasoning

• A little crab boil and shrimp boil liquid (optional)

• Gumbo filé powder (optional)

• Fresh parsley for garnish

order:

Step-by-step Instructions:

1. Season and Brown the Chicken

• Season the chicken thighs with onion powder, garlic powder, smoked paprika, black pepper, Tony’s no salt, and Cajun seasoning.

• Heat a pan and brown both sides of the chicken thighs. Don’t cook them all the way through—they’ll finish cooking in the gumbo.

• In the same pan, brown your sausage until nicely seared.

2. Make the Roux – the Secret to Gumbo

• In a deep pot, combine 1 cup of oil with 1 cup of all-purpose flour.

• Stir constantly over medium heat until the roux turns a rich brown color. Aim for a copper penny shade or even chocolate brown—darker roux means deeper flavor.

3. Sauté the Cajun Trinity

• Once the roux reaches your desired color, add in the diced onion, bell pepper, and celery. This stops the cooking process and starts building flavor.

• Stir in the minced garlic and let everything soften.

4. Build the Broth

• Pour in the chicken broth and 2 cups of water. Add a splash of crab boil and shrimp boil liquid if you have it.

• Season with more onion powder, garlic powder, Cajun seasoning, Tony’s (no salt), and black pepper.

• Toss in 2 bay leaves. Bring the mixture to a boil, then reduce to a simmer.

5. Add the Chicken and Sausage

• Add your browned chicken, sausage, and all those flavorful juices back into the pot.

• Cover and simmer for about 40–45 minutes. Taste and adjust seasoning halfway through.

6. Add the Seafood

• Season the shrimp with a little Old Bay. Add them to the gumbo along with the snow crab meat and crab legs.

• In Louisiana, folks usually use blue crab, but hey—we’re using what we got to get the taste we want!

• If you’ve got gumbo filé, you can sprinkle in about ½ teaspoon. It’s optional but gives an earthy, slightly thick flavor.

• Toss in some chopped fresh parsley before serving.

Time to Eat

Now who’s coming over? Because baby, this gumbo is smelling right!

Scoop it into a bowl, serve it hot with some white rice or French bread on the side. It’s rich, savory, and full of Southern soul.

That little pinch of filé adds an earthy depth, but honestly, if your roux is on point, you might not even need it. What do you call it—“filé” or “file”? Either way, this gumbo is bringing that Bayou magic straight to your table.

Try it out, make it your own, and remember—use what you’ve got to create what you crave!