Gumbo& Mardi Gras Memories

Amy Dupuis
42 minutes ago
2 min read

In Louisiana, gumbo is more than just a meal—it’s a gathering, a tradition, and a way of taking care of people. When I think about Mardi Gras, I don’t just remember the parades and throws; I remember the houses along the parade routes, doors wide open, music playing, and big pots of gumbo simmering on the stove.

Mardi Gras season often brings cooler weather, and gumbo was the perfect dish to serve. It could feed a crowd, stay warm for hours, and welcome friends, family, and even strangers stopping in between parades. A bowl of gumbo in your hands meant you were exactly where you were supposed to be.

Gumbo reflects Louisiana itself—a blend of cultures, flavors, and traditions. Every family has their own version, and no two pots are ever exactly the same. Some people swear by chicken, others prefer turkey, and seafood gumbo is always a favorite, especially during Lent. No matter the protein, one thing stays constant in my kitchen: sausage always goes in the pot. Traditionally, we use andouille sausage for its bold, spicy flavor, but smoked sausage works just as well and still gives that deep, smoky richness gumbo is known for.

From the dark roux to the holy trinity of onion, bell pepper, and celery, gumbo is a labor of love—but one that rewards you with comfort, warmth, and a taste of Louisiana history.

Louisiana Gumbo Recipe

Ingredients

Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

Gumbo

1 lb chicken or turkey, cut into bite-sized pieces
- or seafood (shrimp, crab, or a mix)
12–14 oz andouille sausage, sliced
- or smoked sausage
1 medium onion, diced
1 bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups chicken or seafood stock
2 bay leaves
1–2 tsp Cajun or Creole seasoning
1 tsp smoked paprika
Salt and black pepper, to taste
Hot sauce, to taste
Green onions, sliced
Fresh parsley, chopped
Cooked white rice, for serving

Instructions

In a heavy-bottom pot or Dutch oven, heat oil over medium heat.
Whisk in flour to make a roux. Cook, stirring constantly, until the roux becomes a deep brown color, similar to chocolate. This can take 20–30 minutes—do not rush this step.
Carefully add onion, bell pepper, and celery to the roux. Stir well and cook until vegetables soften, about 5 minutes.
Add garlic and cook for 30 seconds until fragrant.
Stir in sausage and chicken or turkey (if using). Cook for 5–7 minutes.
- If making seafood gumbo, add seafood later.
Slowly pour in stock, stirring constantly to avoid lumps.
Add bay leaves, Cajun seasoning, smoked paprika, salt, pepper, and hot sauce.
Reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
If making seafood gumbo, add seafood during the last 10–15 minutes of cooking.
Taste and adjust seasoning. Remove bay leaves.
Finish with green onions and parsley.