Gumbo, the classic Louisiana stew, is one of our favorite Mardi Gras recipes. We'll show you how to make gumbo, including a tip for the perfect dark roux. Once you've mastered classic gumbo, try adding in your favorite meat, veggies, and seafood. Get our creative gumbo recipes and learn how to make the perfect gumbo side dish: rice.
Roux is ready when its color is similar to a penny. Stir the roux constantly so it doesn't scorch. If it does, it won't thicken the gumbo.
Once the vegetables are tender, about 10 minutes, gradually add broth to the cooked vegetable mixture. Now's the time to add your Cajun seasoning to taste.
Once the broth has become thickened, gradually add water. Once all the water has been added, stir in okra. If you can't find cut okra, buy it whole and slice it.
Not a fan of okra? Substitute cut green beans.
Once the gumbo is thickened and the okra has softened, add in the chicken and sausage. Since they are already cooked, they just need to be heated through.
Serve the gumbo with rice and hot sauce.