Am I making you hungry? Gumbo is native to Louisiana. Most know of the chicken and sausage Gumbo, and seafood gumbo are the basic and most prevalent in Louisiana. Sometimes you will find people making it in other forms, for example vegetarian or even game meat versions, showcasing the versatility of this dish. I would be willing to add lobster. Cut up in smaller pieces though. The rich blend of spices and ingredients creates a hearty meal that warms the soul, making it a favorite not just in homes but also in restaurants. Whether served over rice or alongside garlic bread, gumbo brings people together.
Gumbo is usually a fall staple with chicken and Andouille sausage served most often. I prefer that sausage over the more common smoked sausage. It has a more robust flavor that brings out the character of Louisiana. In my area, there are two main producers: Savoies y Richard’s. Manda’s is the smoked sausage that many use. I like to cook my vegetables and some meats in butter before creating my roux so that this flavor is added to my gumbo. I like to keep it all to one pot. I like a light roux, but others prefer it darker. The darker it is, the stronger the roux flavor.
Elysian Events knows a thing or two about gumbo, and frankly, if you’re not paying attention, you’re missing out! In Louisiana, we take our gumbo seriously; so much so that we throw dedicated gumbo events! Explore Louisiana has a hot sauce-infused recipe that’ll ignite your taste buds, but I typically skip the heat. As for Creole seasoning, I swear by Tony Chachere’s, because anything less is just unacceptable. Countless mouthwatering recipes are out there, but if you’re not in the mood to cook up a storm, why not dive into the vibrant scene at one of our gumbo festivals and events? Trust me, you’re always welcome to join the Louisiana family!
Happy National Gumbo Day!
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