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Writer's pictureChristy Lee

National Gumbo Day

Celebrate the Flavorful Heart of Louisiana!


Good Thyme Gal National Gumbo Day


Hello, friends! Welcome back to Good Thyme Gal! Today, we’re heading to the flavorful heart of Louisiana to celebrate National Gumbo Day, which falls on October 12th. This beloved dish is more than just a meal—it’s a symbol of Southern hospitality, culture, and community.


Gumbo is the epitome of comfort food, a slow-cooked, hearty stew full of rich flavors, tender meats, seafood, and spices. Whether you’ve grown up eating it or are new to the dish, there’s something magical about a bowl of gumbo that warms you from the inside out. So, let’s dive into the history of gumbo, why we love it, and of course, I’ll share a classic gumbo recipe that’s perfect for you to try at home.


A Bit of Gumbo History


okra plant

Gumbo is a dish with deep cultural roots. It’s thought to have originated in Louisiana in the 18th century and has influences from multiple cultures, including African, French, Spanish, and Native American traditions. The word "gumbo" itself comes from the West African word for okra, which is often used as a thickener in the stew.


Gumbo is known for its rich, layered flavors and can vary greatly depending on the region and family recipes. Some versions use a dark roux as a thickener, while others rely on okra or file powder (ground sassafras leaves) for their characteristic texture. What’s always consistent, though, is the hearty, comforting goodness in each bite.


There are two primary types of gumbo:


- Seafood Gumbo: Often made with shrimp, crab, or oysters, this version is popular in coastal areas of Louisiana.

- Chicken and Sausage Gumbo: A heartier version made with smoked sausage (usually Andouille) and chicken, giving it a rich, smoky flavor.


Time to Enjoy National Gumbo Day!


National Gumbo Day is the perfect excuse to bring some Louisiana flavor into your kitchen. Whether you’re cooking up a pot of chicken and sausage gumbo, seafood gumbo, or even your own unique version, the heart of gumbo is all about sharing a hearty, flavorful meal with loved ones.

Both types are delicious, and today I’m sharing a classic Chicken and Sausage Gumbo recipe that you can easily make at home. Let’s get cooking!


Why We Love Gumbo


gumbo party

Gumbo is more than just food—it’s a culinary experience. Here’s why it holds a special place in our hearts (and on our tables):


- It’s full of flavor: Gumbo layers flavors in a way that few other dishes can. The slow cooking process allows the spices, meat, and vegetables to meld together into something rich and comforting.

- It’s customizable: Gumbo is the ultimate flexible dish. You can use chicken, sausage, shrimp, or crab—whatever suits your taste. It can be as simple or as decadent as you like.

- It’s a communal dish: Gumbo is often made in large batches and served to family and friends, making it perfect for gatherings. It’s all about sharing a hearty, delicious meal with loved ones.

- It’s comforting: Few things beat a warm bowl of gumbo on a cool day. It’s the kind of meal that makes you feel at home, no matter where you are.


Classic Chicken and Sausage Gumbo Recipe


This recipe is perfect for celebrating National Gumbo Day. It’s a slow-cooked masterpiece of flavors with smoky sausage, tender chicken, and a dark, rich roux that gives it a deep flavor. Serve it with rice, and you’ve got yourself a Louisiana feast!


Ingredients


  • 1/2 cup vegetable oil

  • 1/2 cup all-purpose flour

  • 1 pound smoked Andouille sausage, sliced into rounds

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 (10 oz) package frozen okra, sliced

  • 6 cups chicken broth

  • 2 bay leaves

  • 1 tablespoon Cajun or Creole seasoning

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Cooked white rice (for serving)

  • Chopped green onions and parsley (for garnish)

  • File powder (optional, for thickening and extra flavor)


Cooking Instructions


1. In a large, heavy pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to form a roux. Stir constantly for 20-30 minutes, or until the roux turns a dark, caramel brown color. Be patient here—the roux is the foundation of the gumbo’s flavor, and you don’t want to rush it!


2. Once the roux reaches the desired color, add the sliced Andouille sausage and chicken pieces. Cook for about 5 minutes, allowing the meats to brown slightly and absorb the roux’s flavor.


3. Stir in the onion, bell pepper, celery, and garlic. Cook for another 5 minutes, until the vegetables are softened and fragrant.


4. Slowly pour in the chicken broth while stirring to avoid lumps. Add the okra, bay leaves, Cajun seasoning, thyme, salt, and pepper. Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes to an hour, stirring occasionally.


5. After the gumbo has simmered, taste it and adjust the seasoning as needed. If you’d like, you can stir in a little file powder at the end to thicken the gumbo and give it a traditional flavor boost.


6. Remove the bay leaves, and ladle the gumbo over bowls of white rice. Garnish with chopped green onions and parsley. For an extra touch of Louisiana flavor, sprinkle a bit more file powder on top.


Chef's Tips for the Perfect Gumbo


Patience with the roux: Don’t rush the roux-making process. The key to a good gumbo is a dark roux, and getting the color right takes time and constant stirring.

Cajun or Creole seasoning: Feel free to adjust the level of spice in the gumbo by adding more or less Cajun seasoning to suit your taste.

File powder or okra?: Traditional gumbo uses one or the other to thicken the stew, but you can use both for extra texture and flavor.




If you try this recipe, I’d love to see how it turns out! Share your gumbo creations with me on Instagram using **#GoodThymeGal**—I can’t wait to see your beautiful bowls of gumbo goodness.


Until next time, happy cooking, and laissez les bons temps rouler (let the good times roll)!

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