Lala Cooks – Chicken & Sausage Gumbo
It’s Mardi Gras and what better way to celebrate than with some hearty gumbo! I’ve always loved the flavors of Cajun cooking and the awesome dishes that come out of New Orleans. My family has some Cajun roots and gumbo has always been something that we’ve loved making together. It’s reminiscent to me of Hispanic families going through the process of making mole together. It’s a tradition and there’s many memories and warm emotions that surround it. At Thanksgiving, one of the first things that we look forward to doing as a family is going to our favorite local seafood shop. We’ve been going there since I was a baby. We know we’ll be coming home with fresh shrimp and all of the ingredients for an awesome gumbo. My dad brings the gumbo pot and we all gather around and wait for the amazing flavors that result. I’m really looking forward to you trying this recipe. It’s one of my all time favorites and I hope it’ll become a tradition in your family. I’d love to hear how it goes!
Honey, if you have to show how to chop an onion, you really have no business in the kitchen. You burned your roux, why not just say it should be the color of a paper bag? Oregano and SAGE??? Lourdie! Freeze a bottle of water and put that in to cool it down.
LOVE THIS VIDEO
Yum ! Yum! Yummy!!!
I like my gumbo so thick that it's like a paste. But that's just me. Haha everybody does gumbo different, especially living in Louisiana.
Great! So glad to hear that!
thanks for sharing this recipe. i have made this 3 times now and everytime i use this recipe i get nothing but complements. i am thinking of making it today. thanks again
@lalacooks Thanks for the tip, I used fresh okra! I spent a good amount of time preparing all the ingredients the way you recommended, and I had no idea how it would turn out. I can happily say I have never gotten such a huge reaction from people from a meal, this recipe is absolutely delicious, thank you so much for sharing this gem with us 🙂
@First4Freedom I would use raw or frozen okra, if you cook it ahead of time you will have to deal with all the "slime" 🙂
How is the okra prepared before you add it, can you put it in raw? Thanks!