Sausage Gumbo

Like Louisiana cuisine in general, gumbo is all about mixing, matching, blending, and creating something glorious from sundry elements. Both Cajun and Creole, gumbo’s cooking canon has only a few rules: It should contain rice (cooked separately and added after the soup itself is made); it should start with a roux made of flour and fat (preferably lard); and it must be thickened as it cooks, using either okra or filé powder. All gumbos are loaded with ingredients, so the term sausage gumbo means only that disks of sausage are a prominent feature, along with maybe duck or chicken or perhaps even seafood.

Restaurants With This Dish

Tujague’s - Chicken Bonne Femme
Tujague’s

NEW ORLEANS, LA

Prejean’s

LAFAYETTE, LA

Bowl of chicken & sausage gumbo ... Cajun food in a local cafe
A-Bear’s

HOUMA, LOUISIANA

Dinosaur Bar-B-Que

NEW YORK, NY

Mother’s - Red Bean Omelet
Mother’s

NEW ORLEANS, LA

Chickorys Coffee & Cafe

SUNSET, LA

Discuss

What do you think of Sausage Gumbo?

2 Responses to “Sausage Gumbo”

Patrick M Ryan

May 16th, 2022

roux the right way

Reply

James Hammond

March 26th, 2022

Looks delicious and quite flavorful.

Reply

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