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  2. Making gumbo for Mardi Gras? One New Orleans chef says ... - AOL

    www.aol.com/lifestyle/making-gumbo-mardi-gras...

    A steaming bowl of gumbo is a delightful way to start a meal in NOLA, but the most spectacular version I tried was chef Eric Cook's recipe, served up at his restaurant, Gris-Gris. After trying ...

  3. Gumbo - Wikipedia

    en.wikipedia.org/wiki/Gumbo

    Gumbo z'herbes is served with rice on the side. [14] Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred to a tureen on the table. [46] Often, gumbo and bread are the sole courses in a meal, [8] although many Cajun families provide a side dish of potato salad. [12]

  4. Red, White, and Blow Me Away (50 All-American Recipes) - AOL

    www.aol.com/red-white-blow-away-50-200000279.html

    Chicken and Sausage Gumbo Authentic Cajun chicken and sausage gumbo recipe, from an actual Louisiana native! This gumbo is rich in flavor with a dark roux, smoky andouille sausage, and seasoned ...

  5. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    Seafood gumbo. GumboGumbo is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of West African okra soups which the dish gumbo is named for. The name gumbo is derived from the French term for okra, which entered Louisiana French from West African languages as gombo, from the West African kilogombo or quingombo.

  6. Here are the 9 most popular, traditional holiday dishes in ...

    www.aol.com/news/9-most-popular-traditional...

    The nine most popular traditional Thanksgiving meals in Louisiana are gumbo, cornbread dressing, sweet potato pie, andouille or boudin, corn and crab bisque, Spinach Madeleine, oyster dressing ...

  7. Cajun cuisine - Wikipedia

    en.wikipedia.org/wiki/Cajun_cuisine

    Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...

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