Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew.
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How to Make Delicious Chicken and Sausage Gumbo
The aroma that rises from a pot of bubbling gumbo is unlike anything I've ever cooked or eaten. No matter how much gumbo I eat no matter how thoroughly it satisfies my craving for comfort food no matter how downright delicious it is it somehow manages to taste just a little bit more than what I'm used to. In his 1978 book Creole Gumbo and All That Jazz chef Howard Mitcham expressed a similar sentiment: "Gumbo is a mystic. Like jazz and the blues . . . Oh it's just impossible to describe." I can think of no other dish that is so unique and so perplexing. This is the mystery at the center of the gumbo universe.
Serious Mealtimes / Vicky Wasik
Equally difficult to understand is why gumbo has such an elusive quality. The basic building blocks aren’t all that unusual. There’s the roux and aromatic vegetable base common to many other Cajun and Creole dishes like étouffée and jambalaya. There are the various meats sausages and seafood that can go into the pot depending on the recipe. Of course the thickeners okra and filé powder aren’t all that common but those alone don’t explain it completely.
