Authentic Louisiana Seafood Gumbo: A Culinary Journey to the Bayou
Close your eyes and let your senses guide you. Imagine the gentle breeze whispering through ancient cypress trees in the Louisiana bayou, the lively, toe-tapping rhythm of Cajun music filling the air, and the rich, intoxicating aroma of a simmering pot of authentic Louisiana Seafood Gumbo. This isn’t merely a dish; it’s a vibrant celebration of flavors, a tangible taste of history, and a cherished culinary tradition passed down through generations. Each spoonful tells a story of cultural fusion, resilience, and the soulful spirit of the South.
Today, I am thrilled to share my family’s time-honored recipe for authentic Louisiana Seafood Gumbo – a true crowd-pleaser that promises to transport your taste buds straight to the heart of Cajun country. Crafted with succulent shrimp, delicate crab, and a deep, complex roux, this hearty stew is destined to become a beloved favorite in your home. This particular recipe captures the essence of a classic Cajun Gumbo, known for its robust, earthy flavors and absence of tomatoes.
Gumbo, as a culinary art form, exists primarily in two distinct variations: Cajun and Creole. While both are quintessential Louisiana dishes, their origins and flavor profiles differ notably. A Creole gumbo, often associated with New Orleans and its diverse culinary heritage, typically incorporates tomatoes and a lighter roux, sometimes even using okra as a primary thickener. In contrast, a traditional Cajun gumbo, like the one we’re exploring today, is characterized by its darker, deeper brown color, achieved through a meticulously prepared dark roux, and it typically omits tomatoes altogether, focusing instead on the rich flavors of a hearty stock, the “holy trinity” of vegetables, and a medley of seafood and sausage.
This Cajun Seafood Gumbo is more than just a soup; it’s an icon, a dish so beloved it’s recognized as the official state cuisine of Louisiana. My recipe leans towards the New Orleans style by prioritizing a deeply flavorful roux as the foundational thickening agent. This crucial element is what provides the gumbo with its characteristic nutty flavor and velvety texture. Without the rich depth of a properly prepared roux, other thickening agents such as okra (from which the word “gumbo” is believed to derive) or the distinctive sassafras-based Gumbo Filé powder are traditionally employed. Our recipe, however, champions the roux, allowing its complexity to shine through.
Gumbo vs. Jambalaya: Demystifying Louisiana’s Iconic Dishes
It’s quite common to hear gumbo and jambalaya mentioned in the same breath, often leading to confusion for those unfamiliar with Louisiana cuisine. However, despite their shared regional popularity, these two classic dishes couldn’t be more distinct in their preparation and character. While both are undeniably beloved staples of the South, understanding their fundamental differences is key to appreciating each on its own merits.
A good gumbo recipe, as we’re discovering, is essentially a rich, savory soup or stew. Its primary characteristic is the liquid base, thickened by a roux, okra, or filé powder, and generously laden with various meats, seafood, and vegetables. It’s designed to be spooned over or alongside rice, which often serves as an accompaniment rather than an integral part of the stew itself.
In stark contrast, jambalaya is a one-pot rice dish, conceptually similar to Spanish paella or West African jollof rice. In jambalaya, the rice is cooked directly within the same pot as the meats (typically sausage, chicken, or seafood) and vegetables, absorbing all the rich flavors and spices as it cooks. The result is a drier, more cohesive dish where the rice is the star, infused with every savory element. While gumbo offers a comforting, spoonable broth, jambalaya delivers a hearty, flavorful rice experience.
To dive deeper into the world of Louisiana rice dishes and discover another incredible recipe, you can explore my Jambalaya Recipe here.
Gathering Your Groceries: Essential Ingredients for Authentic Gumbo
Crafting an exceptional Louisiana Seafood Gumbo begins with selecting the right ingredients. The quality and freshness of each component contribute significantly to the depth and authenticity of the final dish. This recipe calls for a harmonious blend of fresh seafood, high-quality smoked sausage, and the indispensable “holy trinity” of vegetables, all brought together by a rich, savory stock.
For precise measurements and a detailed list, please refer to the comprehensive recipe card located at the bottom of this post. However, let’s highlight some of the key players you’ll need to embark on this culinary adventure:
- The Roux Foundation: All-purpose flour and a neutral oil (like canola) are essential for creating the rich, dark roux that defines this Cajun gumbo.
- The Holy Trinity: Fresh yellow onions, green bell peppers, and crisp celery form the aromatic backbone of almost every savory Cajun dish. Chopping these uniformly ensures even cooking and flavor distribution.
- Quality Sausage: A blend of Andouille and good smoked sausage provides a crucial layer of smoky, spicy flavor. The type and quality of your sausage will profoundly impact the gumbo’s overall character.
- Fresh Seafood: Large shrimp, whole crabs, and fresh lump crab meat are the stars of this seafood rendition. Opt for the freshest available to truly elevate the taste.
- Flavor Enhancers: Creole seasoning, dried thyme, garlic powder, onion powder, and fresh minced garlic add complexity and warmth. Bay leaves contribute a subtle, aromatic note.
- Liquid Gold: A combination of seafood stock and chicken broth provides the rich liquid base, allowing all the flavors to meld beautifully during a long, slow simmer.
- Fresh Herbs: Chopped fresh parsley and green onions are added at the end, providing brightness and a vibrant finish.
Each ingredient plays a vital role in building the layered, harmonious flavors that make Louisiana Seafood Gumbo so uniquely delicious. Don’t compromise on freshness, especially when it comes to the seafood and vegetables, as these will truly make your gumbo sing.
Recipe Walkthrough: Crafting Your Authentic Seafood Gumbo
Embarking on the journey to create a Louisiana Seafood Gumbo is a rewarding experience, transforming simple ingredients into a dish of profound flavor. Below is an overview of the key steps. For comprehensive, detailed instructions and ingredient quantities, please refer to the complete recipe card found at the conclusion of this article.
- Step 1: The Art of the Roux. Begin by making a dark, rich roux in a large, heavy-bottomed pot (such as a stockpot or a Dutch Oven). This is achieved by patiently cooking equal parts oil and all-purpose flour together. The key here is continuous stirring over medium heat (or even low heat if you’re multitasking) until the mixture transforms into a deep, dark chocolate color. This step is the soul of your gumbo, demanding focus and care.
Mastering the Roux: The Heart of Your Gumbo
An absolutely critical component of this authentic gumbo recipe is the creation of a perfect dark roux. For a true Cajun gumbo, you are aiming for a hue reminiscent of dark chocolate or a penny. This browning process of flour in fat is not just for thickening; it’s a profound flavor development stage. The longer you cook the roux, the darker it becomes, and the more complex and nutty its flavor, while its thickening power slightly diminishes. This trade-off is worth it for the signature taste of a dark roux gumbo.
Patience is paramount here. The roux can take anywhere from 20 minutes to an hour to reach the desired dark color, depending on your heat level and vigilance. Never rush it, and never leave it unattended. A burnt roux is irrevocably bitter and will ruin your entire dish. If you detect even a hint of a burnt smell or see black flecks, discard it immediately and start again with fresh ingredients. Trust me, trying to salvage a burnt roux by blending it will only lead to disappointment; everyone will undoubtedly taste the acrid notes.
To deepen your understanding and perfect your technique, I highly recommend checking out my dedicated guide on how to make a dark roux. It’s an essential skill for any aspiring Cajun cook.
- Step 2: Building the Flavor Base with the Holy Trinity and Sausage. Once your roux is perfect, it’s time to introduce the “holy trinity” – diced onions, green bell peppers, and celery. Add these to the pot and cook them over medium-high heat, stirring frequently, until they are completely softened and translucent, usually about 8-10 minutes. This process allows their flavors to mellow and integrate into the roux. Next, stir in the fresh minced garlic and cook for another minute until fragrant. Finally, add your sliced sausage (both Andouille and smoked) and cook for a few more minutes, allowing the sausage to brown slightly and release its savory fats, further enriching the base.
- Step 3: Simmering Towards Perfection. Slowly and gradually, add the seafood and chicken stock to the pot, stirring continuously to ensure the roux dissolves smoothly and no lumps form. Once all the liquid is incorporated, add the whole bay leaves. Bring the mixture to a low boil, then reduce the heat to a gentle simmer. This long, slow simmer is where the magic happens, allowing all the robust flavors to meld and deepen into a cohesive, incredibly rich gumbo base. Allow it to simmer for approximately 90 minutes, stirring occasionally to prevent sticking.
- Step 4: The Seafood Finale. After the extensive simmering, the gumbo base will have developed incredible depth. Now it’s time for the stars of the show: the seafood. Add the whole crabs, large shrimp, and fresh lump crab meat to the pot, along with the chopped green onions and fresh parsley. Increase the heat slightly to bring it back to a gentle simmer and cook for a further 15 minutes, or until the shrimp are pink and opaque and the crab is heated through. Overcooking seafood will make it tough, so be mindful of the cooking time. Turn off the heat immediately once the seafood is cooked.
Your authentic Cajun Seafood Gumbo is now ready to be enjoyed! Serve it piping hot with fluffy white rice, and for a truly traditional Louisiana experience, don’t forget a side of creamy potato salad – a pairing that might surprise some but is a beloved tradition in the region. This recipe is the culmination of years of testing and refinement, offering what I believe to be the best and most authentic rendition of this classic dish.
Hint: The choice of smoked sausage is paramount to the success of your gumbo. It’s crucial to use a high-quality, flavorful smoked sausage that you trust. A subpar sausage can significantly detract from the overall taste, potentially compromising the complex flavor profile you’ve worked so hard to build. The rich, smoky notes from a good Andouille or other quality smoked sausage contribute so much to the gumbo’s character that it could almost be called a “sausage gumbo” – that’s how central its role is. My personal favorites are listed in the recipe card for your convenience.
Perfect Pairings: What to Serve Alongside Your Seafood Gumbo
A truly authentic Louisiana Seafood Gumbo is a meal in itself, but the right accompaniments can elevate the dining experience to another level, adding texture, contrast, and traditional flair. While the gumbo is undoubtedly the star, these sides play crucial supporting roles:
- White Rice: Traditionally, fluffy white rice is the most common accompaniment. It serves as a neutral canvas, soaking up the rich, flavorful broth of the gumbo and providing a comforting base.
- Southern Potato Salad: This might sound unconventional to some, but a creamy, tangy southern potato salad is a beloved and surprisingly perfect partner to gumbo in many Louisiana homes. Its cool, starchy richness provides a delightful contrast to the hot, savory stew.
- Gumbo Filé Powder: For those who enjoy an extra layer of earthy flavor and a slight thickening, Gumbo Filé powder (ground sassafras leaves) can be offered on the side for guests to sprinkle on their individual servings.
- Hush Puppies: These savory, fried cornmeal fritters offer a delightful crunch and a hint of sweetness that complements the robust flavors of the gumbo. Explore my Southern Sweet Hush Puppies Recipe.
- Crusty Bread: A good cheese bread, fresh French bread, or garlic bread is ideal for soaking up every last drop of the delicious gumbo broth.
- Fresh Salad: A simple, crisp green salad can provide a refreshing counterpoint to the rich and hearty gumbo.
- Cauliflower Rice: For a low-carb alternative, cauliflower rice can be an excellent substitute for traditional white rice.
- Sweet Potato Wedges: Crispy and slightly sweet, sweet potato wedges can add another layer of flavor and texture.
- Cornbread: A warm slice of Southern cornbread is a classic side that pairs beautifully with almost any stew.
- Cajun Fries: For a more indulgent side, a serving of Cajun fries adds a spicy, crispy element.
Choose your favorites or try a combination to create a truly memorable Louisiana dining experience!
Creative Variations and Smart Substitutions for Your Gumbo
While this recipe provides a framework for an authentic Louisiana Seafood Gumbo, the beauty of Cajun cooking lies in its adaptability and regional variations. Feel free to get creative with these ideas to tailor the gumbo to your taste or what’s available:
- Enhanced Broth: For an even deeper seafood flavor, consider making your own homemade shrimp stock using shrimp peelings, heads, and crab shells. This truly elevates the broth to a new level. You can also use all seafood stock or all chicken broth, depending on your preference.
- Crab Choices: If traditional Blue Crabs are difficult to find, look for “gumbo crabs” which are often pre-cleaned and portioned for stews, offering a convenient alternative.
- Frozen Seafood: Access to fresh seafood isn’t always possible. High-quality frozen shrimp, crab, or other fish can be used; just ensure they are thawed thoroughly before adding them to the gumbo.
- Tomato Paste: While not traditional for Cajun gumbo, some Creole versions and personal preferences might include a tablespoon of tomato paste for a slightly different flavor profile and subtle thickening.
- Fresh Okra: For those who appreciate the unique taste and natural thickening properties of okra, feel free to add fresh or frozen sliced okra to the gumbo during the simmering phase. This is a personal choice that sparks many debates among gumbo purists!
- Spicy Kick: To imbue more heat, incorporate a dash of your favorite hot sauce or a pinch of cayenne pepper during the cooking process. Adding extra Cajun spice blend will also amplify the warmth.
- Luxury Lobster Gumbo: Elevate your gumbo by substituting some of the crab with lobster meat, or simply add it as an extra indulgence for a truly decadent dish.
- Flavorful Crawfish Gumbo: For a taste of true bayou luxury, swap out the shrimp for fresh or frozen crawfish tail meat to create a succulent crawfish gumbo. The preparation remains largely the same, resulting in an absolutely delicious outcome.
- Filé Powder Finish: Stir in a teaspoon or two of Gumbo Filé powder towards the end of cooking (off the heat) to add an authentic earthy aroma and a subtle thickening. Never boil filé powder, as it can become stringy.
- Deluxe Seafood Feast: Don’t hesitate to add even more of your favorite fish or seafood! Oysters, scallops, or firm white fish fillets can all find a welcome home in your gumbo. Some even like to add a splash of oyster liquor for extra briny depth.
- Kid-Friendly Options: If serving to children, consider slicing the spicier Andouille sausage differently (e.g., in small dice) than the milder smoked sausage (larger slices) so younger diners can easily identify and avoid the hotter pieces if they prefer.
- Worcestershire Sauce: A secret weapon for many chefs, a small splash of Worcestershire sauce can add an extra layer of umami and depth to the gumbo’s flavor profile.
Experimenting with these variations allows you to put your own unique spin on this classic Louisiana dish while still honoring its rich heritage.
Instant Pot Adaptation: Enjoy Gumbo with Modern Convenience
For those seeking a more time-efficient approach without sacrificing flavor, this recipe can be successfully adapted for the Instant Pot. The pressure cooker can help tenderize ingredients and meld flavors in a fraction of the traditional simmering time, making it a fantastic seafood gumbo instant pot recipe:
- Follow the traditional method for making the dark roux directly in the Instant Pot using the “Sauté” function. Ensure you stir continuously to prevent burning, just as you would on the stovetop.
- Once the roux reaches the desired dark chocolate color, add the “holy trinity” (onions, green peppers, celery) and cook until softened, followed by the garlic and sausage, continuing with the “Sauté” function.
- Slowly incorporate the stock, stirring to prevent lumps. Add the bay leaves and spices as described in the conventional method.
- Cancel the “Sauté” mode. Securely lock the Instant Pot lid into place. Select “High Pressure” and set the cooking time for 15 minutes. Allow 10-15 minutes for the pressure to build before the cooking cycle begins.
- Once the pressure cooking is complete, allow the pot to naturally release pressure for at least 10 minutes before manually releasing any remaining pressure. This natural release helps tenderize the ingredients further and prevents sudden splattering.
- Switch the Instant Pot back to the “Sauté” function (on a low setting). Add the remaining ingredients: the crabs, large shrimp, lump crab meat, green onions, and parsley. Cook on “Sauté” for an additional 10-15 minutes, or until the seafood is just cooked through and the gumbo has thickened slightly.
This Instant Pot method allows you to enjoy a deeply flavored seafood gumbo with less hands-on cooking time, perfect for busy weeknights or when you crave this comforting dish quickly.
Essential Gear: The Right Equipment for a Perfect Gumbo
While a delicious gumbo can be made in a variety of pots, using the right equipment can significantly enhance your cooking experience and the final quality of your dish. For the best results, especially when making a dark roux and simmering for an extended period, a heavy-bottomed pot is crucial.
A dedicated Gumbo Pot or a high-quality Stock Pot with a thick, heavy base is ideal. The substantial material ensures even heat distribution, which is vital for preventing the roux from burning and for maintaining a gentle, consistent simmer without scorching the bottom. This allows your gumbo to “roll” and develop flavor without fear of burning.
Alternatively, a well-seasoned Dutch Oven also works exceptionally well for gumbo. Its heavy construction and excellent heat retention properties make it perfect for both crafting the roux and allowing the stew to simmer slowly and deeply. Ensure you select one that is large enough to accommodate all your ingredients, especially once the seafood is added. The exact Dutch Oven I frequently use is linked in the recipe card below.
Investing in good quality cookware, particularly a sturdy pot, will make your gumbo-making process smoother and guarantee a more consistent, flavorful outcome every time.
Storing and Enjoying Leftover Seafood Gumbo
One of the many wonderful qualities of homemade gumbo is that it often tastes even better the next day! The flavors have more time to meld and deepen, creating an even more harmonious and complex profile. Proper storage is key to enjoying your leftovers safely and deliciously.
Once your Louisiana Seafood Gumbo has cooled completely to room temperature, transfer it to an airtight container. Store this in the refrigerator, where it will remain fresh and flavorful for up to 3 days. When reheating, gently warm the gumbo on the stovetop over low to medium heat, stirring occasionally. Be careful not to boil it vigorously, especially with seafood, as this can toughen the proteins. You may need to add a splash of extra chicken or seafood stock to reach your desired consistency, as gumbo can thicken in the refrigerator.
The anticipation of enjoying a bowl of perfectly aged gumbo the following day is almost as satisfying as the initial meal itself!
Mel’s Kitchen Notes: A Pro Tip for Shrimp Prep
Here’s a little trick I’ve found incredibly useful when preparing shrimp for gumbo: I like to peel about 70% of the shrimp before adding them to the pot. This way, most of the shrimp are ready to eat without the fuss of peeling at the table. However, I leave the shells on the remaining 30%. The shells, particularly during the simmering process, release additional shrimp flavor into the broth, adding another layer of depth to your gumbo. It’s a small detail that makes a big difference in both convenience and taste!
Explore More Cajun Seafood Recipes You’ll Adore!
If your journey into Louisiana Seafood Gumbo has ignited a passion for the rich, vibrant flavors of the bayou, then you’re in for a treat! The world of Cajun seafood cuisine is vast and incredibly delicious. Here are a few more authentic recipes that I’m confident you’ll love, each offering a unique taste of Southern culinary tradition:
- Crab Soup
- Authentic Louisiana Crab Boil Recipe: Spicy Cajun Seafood Feast
- Catfish Courtbouillon
- Flavorful Crawfish Boil Recipe
- Slow Cooker Gumbo – For another convenient way to enjoy gumbo, try this slow cooker version!
Each of these recipes offers a unique glimpse into the heart of Louisiana’s seafood heritage, promising flavor-packed meals that are perfect for sharing with family and friends.
Frequently Asked Questions About Seafood Gumbo
Seafood Gumbo is a deeply flavorful, hearty stew or thick soup, celebrated as a cornerstone of Cajun and Creole cuisine in Louisiana. It typically features a rich, savory broth, often thickened with a dark roux, and is generously packed with a variety of seafood (such as shrimp, crab, and sometimes oysters or fish) along with the “holy trinity” of aromatic vegetables (onions, bell peppers, and celery) and often smoked sausage. It’s usually served over or alongside white rice and is renowned for its complex, layered flavors that tantalize the palate. The first time many people try it, they are simply blown away by its deliciousness!
The presence of okra in gumbo is indeed a topic of much discussion and regional preference! Historically, the word “gumbo” itself is believed to derive from an African word for okra, indicating its original importance as a thickener. In many Creole gumbos, especially those from New Orleans, okra is a common and beloved ingredient, providing both thickening and a distinctive flavor. However, in many traditional Cajun gumbos, particularly those that rely heavily on a dark roux for thickening, okra is often omitted. It’s truly a matter of personal taste and regional style. Some Cajuns believe a gumbo isn’t authentic without it, while others prefer the pure flavor of a roux-based gumbo. Ultimately, whether you include okra is entirely up to your personal preference!
If you’ve had the pleasure of trying this Authentic Louisiana Seafood Gumbo Recipe or any other delightful recipe from my site, please don’t hesitate to share your experience in the comment section below. We truly love hearing from our readers and value your feedback on how our recipes turned out!
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Authentic Louisiana Seafood Gumbo Recipe
Video
Equipment
- Dutch Oven
Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Canola Oil
- 2 Cups Yellow Onions chopped
- 1 Cup Green Bell Peppers chopped
- 1 Cup Celery chopped
- 2 Links Andouille Sausage sliced
- 2 Links Smoked Sausage sliced
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Dried Thyme
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Garlic Fresh Minced
- 4 Each Bay Leaves Whole
- 5 Cups Seafood Stock
- 5 Cups Chicken Broth
- ½ Cup Fresh Parsley Chopped
- ⅔ Cup Green Onions Chopped
- 2 Pounds Crabs Whole
- 2 Pounds Large Shrimp
- 8 Ounces Fresh Lump Crab Meat
Instructions
- Add Oil to a large, heavy-bottomed pan or Dutch oven and turn heat to medium. Allow oil to heat thoroughly.1 Cup Canola Oil
- Gradually add the flour to the hot oil, continuously stirring with a wooden spoon. Continue stirring diligently until the mixture (your roux) achieves a deep, dark chocolate color. This is a crucial step for flavor.1 Cup All Purpose Flour
- Add the chopped Onions, Green Bell Peppers, and Celery (the holy trinity) to the pot. Stir well and cook on medium-high heat until the vegetables are translucent and very soft.2 Cups Yellow Onions, 1 Cup Green Bell Peppers, 1 Cup Celery
- Add the sliced Andouille and Smoked Sausage to the pot. Mix thoroughly and cook for about 3 minutes, allowing the sausage to brown slightly and release its flavors.2 Links Andouille Sausage, 2 Links Smoked Sausage
- Stir in the Creole Seasoning, Dried Thyme, Garlic Powder, and Onion Powder. Cook for another minute until fragrant.1 Tablespoon Creole Seasoning, 1 teaspoon Dried Thyme, 1 Tablespoon Garlic Powder, 1 Tablespoon Onion Powder
- Slowly and gradually add the Seafood Stock and Chicken Broth, stirring constantly to integrate the roux smoothly into the liquid. Then, add the fresh Minced Garlic and Bay Leaves.2 Tablespoons Garlic, 5 Cups Seafood Stock, 5 Cups Chicken Broth, 4 Each Bay Leaves
- Bring the gumbo to a low boil, then reduce the heat to a very gentle simmer and cover the pot.
- Allow the gumbo to simmer like this for a minimum of 90 minutes, stirring occasionally to prevent sticking and ensure even flavor development.
- While the gumbo simmers, prepare your white rice and any other desired side dishes.
- After 90 minutes, add the Crabs, Shrimp, Lump Crab Meat, Green Onions, and Parsley to the pot. Increase the heat slightly to bring the gumbo back to a gentle boil (a slow roll). Cook for a further 15 minutes, or until the seafood is just cooked through and the shrimp are pink and opaque. Turn off the heat immediately.½ Cup Fresh Parsley, 2 Pounds Crabs, 2 Pounds Large Shrimp, 8 Ounces Fresh Lump Crab Meat, ⅔ Cup Green Onions
Notes
When cooking for a family with children, a useful trick is to vary the shapes of your sausages. Slice the regular smoked sausage into larger rounds and dice the hotter Andouille sausage into smaller pieces. This makes it easier for kids to identify and avoid the spicier sausage if they prefer a milder taste.
To maximize flavor while ensuring easy eating, I suggest peeling about 70% of your shrimp before adding them to the gumbo. The remaining 30% with shells on will contribute a rich, deep shrimp flavor to the broth during cooking, and you’ll still have plenty of shell-free shrimp for convenience.
The stock in this recipe is quite flexible. You can use all Seafood Stock for a more intense ocean flavor, all Chicken Broth for a milder base, or stick with the blend of both, which I find creates a perfectly balanced and robust flavor profile. Homemade shrimp stock is also an excellent option for unparalleled depth.
Adjust the thickness of your gumbo to your liking. For a thinner consistency, you can add a bit more stock towards the end of cooking. Conversely, for a thicker gumbo, reduce the amount of stock slightly or allow it to simmer a bit longer, though be mindful of seafood cooking times.
If you’ve heard of Creole Gumbo, you’ll know that it often includes tomatoes. This is a common variation found in certain regions of Louisiana, particularly in New Orleans, and it offers a distinct, slightly tangier flavor profile compared to its Cajun counterpart.
Nutrition
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