You don't have to be from Cajun Country to enjoy a nice, zesty gumbo. This signature New Orleans cuisine always starts with a good roux. Toss in a combination of savory meats, sprinkle with a few handfuls of vegetables, and you've got yourself a dish that will be the star of your Mardi Gras festivities!


This surf-and-turf gumbo wraps all the flavors of bayou country into a flaky, pastry-topped comfort food. This easy family favorite mixes sausage and shrimp with tender veggies for a mild stew everyone can enjoy. Serve it up in a large baking dish so party guests can easily serve themselves buffet-style.

Slow Cooker Chicken and Sausage Gumbo

This hearty gumbo is perfect for your busy schedule. Once you've whipped up the roux, simply toss in the remaining ingredients and let your slow cooker do all the work! Whether served as a filling appetizer or a mouthwatering main, a heaping spoonful over hot cooked rice will hit the spot.

Chicken Chorizo Gumbo

Seductively spicy and dark as a night on the bayou, this Cajun-style gumbo combines Spanish chorizo sausage, chicken, and okra for a classic stew so rich it'll feed your body and soul. A touch of smoked paprika lends a bold, distinctive flavor to this traditional Louisiana dish.

Cajun-Seasoned Vegetarian Gumbo

It's not too often you find a flavorful greens-based gumbo, but the smoky Cajun seasoning, velvety black beans, and colorful vegetables make this version complex, rich, and interesting! Plus, this set-and-forget meal makes it easy to tote to your next get-together.

Louisiana Chicken and Sausage Gumbo

For a dish that's as much at home in an upscale restaurant as it is on the party table, try this chicken and sausage gumbo. It's relatively quick to pull together compared to other classic recipes, but will taste like you've spent all day in the kitchen. Feeling adventuresome? Add a dash or two of hot pepper sauce to perk up the flavor profile.

Southern Chicken and Sausage Gumbo

This party-perfect gumbo calls for prepping most ingredients the night before a Fat Tuesday feast. Make sure you've got a sizable cooler, disposable foil pans, and a baking sheet on hand to easily mix up all the fixin's and reheat prior to serving. It even works as something new to serve up at your favorite game-day tailgating site!

Making Gumbo? Start Here.

Comments (1)

February 21, 2020
I hate to be nitpicky, but most of these recipes would be better classified as Creole and not Cajun. The Creoles used okra and tomatoes and the Cajuns, as a rule, did not. They all look fabulous.