Traditional chicken and andouille gumbo: the Louisiana stew with dark roux, okra and the Cajun trinity
Published on: August 5, 2026
The signature dish of New Orleans and the American South: a roux cooked until chocolate-colored, the trinity of onion, celery and bell pepper, smoked andouille sausage, chicken, okra and stock, simmered for hours and served over rice. A Cajun recipe with the step-by-step for a roux that does not burn.