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Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Gumbo falls somewhere between a thick stew and a hearty soup, and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens. What goes into your own pot of gumbo depends on family traditions and personal taste. When you’re ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley.
More Gumbo Recipes to Try
“If she says she’s making tacos, it doesn’t matter where I am — I’m on the way,” he says, laughing. “Being Black and growing up in Los Angeles, they were in every household. Everyone’s mom made tacos,” Alisa Reynolds, chef and owner of My 2 Cents on Pico Boulevard, told me for my L.A. Times Food feature “How we made tacos a Black thing in L.A.,” published this week. The ingredients and cooking techniques involved come from a remarkable array of cultures and traditions — all of which have combined over the centuries to create a uniquely American story. Dig deeper into the evolution of Black tacos with my essay, as well as a guide with nine places to try Black tacos across L.A.
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The word "gumbo" is derived from the African term for okra, "gombo," and first appeared in print in 1805. Filé gumbo, a version thickened with filé powder (ground sassafras leaves) as used by the Choctaw Indigenous people, came along about 20 years later. Today, gumbos are thickened with a roux, made from cooking flour with a fat.
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Her classic gumbo recipe—a menu staple—includes crab, shrimp, chicken, two kinds of sausage, ham and veal. Her Gumbo Z’herbes, made with nine different greens, is a once-a-year specialty served only on Holy Thursday (the Thursday before Easter). This traditional Creole recipe without the shellfish is ideal for the whole family or perfect for a cozy dinner with friends. Combining chicken breasts and thighs with smoked sausage, the stew is rich in flavor and texture, including red and green peppers, garlic, and diced tomatoes.
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It’s a rich, country-style gumbo with an extra dark roux, plenty of Creole seasoning, chicken and andouille sausage. This rich and delicious gumbo is a great way to use up that leftover Thanksgiving turkey! Spicy andouille sausage and the Holy Trinity of peppers, celery, and onions make this a classic and balanced dish.
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.
Classic Chicken Gumbo
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And a profile of an elusive Leimert Park taco window that draws hours-long lines. Southern California’s love affair with the taco is hardly a secret. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months.
Sausage and Shrimp Gumbo
Thaw overnight in the refrigerator and reheat on the stove or in the microwave. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
Okra or filé (FEE-lay) powder:
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You can also find pre-mixed Cajun seasoning blends at most grocery stores. Food columnist Jenn Harris’ Homemade Crunchwrap Supreme is perfect for when you’re craving fast-casual American-style tacos, but don’t want to brave the drive-through lines. First, I dug through our archives to find recipes from “Jemima Code” and “Jubilee” cookbook author — and former L.A. In the spirit of Black History Month and L.A.’s Black-led taco scene, I’ve collected a handful of recipes that celebrate the evolution of California soul food. More than 30 years ago, a pioneering class of Black chefs in L.A., many of whom were trained in their home kitchens, put their stamp on the taco, inducting it into California soul cuisine. The dish — what I’ve come to think of as the Black taco — has established itself as a local staple, with new Black-owned taco stands still building on its legacy today.
This classic gumbo recipe includes the quintessential "holy trinity" of onion, celery, and bell pepper, and okra adds texture as well as a traditional flavor. The andouille sausage brings some heat to the dish and the shrimp add a rich seafood taste. The roux should be cooked until medium or dark brown, and then is combined with chicken broth, tomatoes, vegetables, sausage, shrimp, and Cajun seasoning.
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.
This Uptown spot is a long-time favorite for its Creole cuisine and warm hospitality. Chef Frank Brigtsen trained under the late Chef Paul Prudhomme, who introduced him to the Cajun style of gumbo that he still serves today. As such, this gumbo has no seafood or okra; it features chicken and andouille in a rich, dark roux seasoned with filé powder. Served atop Jazzmen rice, it’s a classic version of an iconic dish.
Alongside favorites like red beans and rice, fried fish and chargrilled oysters, you’ll find an excellent filé gumbo. A bowl with rice is all you’ll need, though you’ll likely find yourself wanting to try more. This recipe calls for making your own Cajun spice blend, combining a variety of seasonings including sweet paprika, oregano, chili powder, and cayenne pepper.
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