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Make gumbo tacos: the world’s best new food

Gumbo with potato salad

Make Gumbo Tacos or Crockpot Chicken And Sausage Gumbo

When the word ‘gumbo’ is mentioned, most people think of a Creole soup made with either seafood (especially shrimp) or chicken and andouille sausage. But different regions of the United States have their own variations like tacos.

What Is The Secret Ingredient In Gumbo?

The secret ingredient in gumbo is the roux. Roux is a mixture of flour and fat that is used to thicken sauces and stews. It is what gives gumbo its characteristic thick, hearty texture.

There are many different ways to make a roux, but the most common method is to cook equal parts flour and fat (usually oil or butter) over low heat until the mixture turns a deep brown color. If you want less calories you can use water instead of fat. The longer you cook the roux, the darker and more flavorful it will become.

Dark roux is made with melted butter or margarine and flour that has been cooked until it becomes a dark brown color. Blonde roux is made with vegetable oil and flour that has been cooked until it becomes a light brown color.

Most gumbo recipes call for dark roux, but you can use either type of roux in this recipe. If you use dark roux, your gumbo will have a richer flavor. If you use blonde roux, your gumbo will be lighter in flavor.

Once your roux is ready, you can add it to your gumbo pot along with the other ingredients – such as chicken, sausage, vegetables, seafood, etc. – and let it all simmer together until everything is cooked through.

Another important ingredient in gumbo is the ‘holy trinity’, which consists of onions, celery, and bell peppers. These vegetables add flavor and depth to the dish. Other common ingredients include garlic, tomatoes, okra, and filé powder (a seasoning made from ground sassafras leaves).

So there you have it: the main secret ingredient in gumbo is roux! Now that you know how to make this essential component, why not try your hand at making a batch of gumbo at home?

You will need Gumbo file powder, Creole seasoning and Cajun seasonin

Gumbo file powder, Creole seasoning and Cajun seasonin are all essential ingredients in making authentic gumbo. Gumbo file powder is made from dried sassafras leaves and adds a unique thickness and flavor to the dish. Creole seasoning is a blend of herbs and spices that is used to season gumbo. Cajun seasoning is a spice blend that gives gumbo its signature flavor.

To make Gumbo file powder:


– A bunch of sassafras leaves
– Water

How to prepare:

1. The dried sassafras leaves are first ground into a coarse powder.
2. This powder is then slowly simmered in water to extract the flavor and color.
3. The mixture is strained and the resulting liquid is evaporated to create a concentrated paste.
4. This paste is then ground into a fine powder and stored in an airtight container until ready to use.

Creole seasoning Ingredients:

Creole seasoning is a blend of spices used in Louisiana Creole cuisine. It typically contains paprika, cayenne pepper, garlic powder, onion powder, black pepper, and white pepper. It can also include oregano, thyme, and celery seed.

Add 1 tablespoon paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon garlic powder
Add 1 teaspoon onion powder
– 1 teaspoon black pepper
– 1 teaspoon white pepper
– 1/2 teaspoon oregano
– 1/2 teaspoon thyme
– 1/4 teaspoon celery seed

How to make your own Cajun seasoning:


– 2 tablespoons paprika
– 2 tablespoons garlic powder
– 1 tablespoon onion powder
– 1 tablespoon black pepper
Add 1 tablespoon cayenne pepper
– 1 tablespoon dried oregano
– 1 tablespoon dried thyme

Combine in a jar and shake well.

The best Crockpot Chicken and Sausage Gumbo ever

Crockpot chicken and sausage gumbo is a delicious, hearty dish that is perfect for a winter meal. The slow cooker makes it easy to prepare, and the gumbo is packed with flavor. The secret ingredient in this gumbo is the Cajun seasoning.

This spice blend gives the gumbo its signature flavor. To make this dish, simply add all of the ingredients to the crockpot and let it cook. The result is a rich, flavorful gumbo that will satisfy your hunger.


– 4 chicken breasts
– 1 package smoked sausage
– 1 onion, chopped
– 2 celery stalks, chopped
– 1 green bell pepper, chopped
– 4 cloves garlic, minced
– 3 tablespoons Cajun seasoning
– 1 teaspoon Gumbo file powder
– 1 teaspoon dried thyme
– 2 teaspoons dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 (28 ounce) can diced tomatoes, undrained
– 1 (14.5 ounce) can chicken broth
– 1/4 cup all-purpose flour
– 2 tablespoons water
– 1 tablespoon Worcestershire sauce
– 6 cups cooked white rice
– 1/4 cup chopped green onions

How to prepare:

1. Add the chicken, sausage, onion, celery, bell pepper, garlic, Cajun seasoning, thyme, oregano, salt, and black pepper to a 6-quart crockpot.
2. Pour in the diced tomatoes with their juice and chicken broth.
3. In a small bowl, whisk together the flour and water until it forms a paste. Stir this into the crockpot.
4. Add the Worcestershire sauce.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
6. Remove the chicken from the crockpot and shred it with two forks. Return it to the pot.
7. Add a teaspoon gumbo file powder.
8. Stir in the cooked rice and green onions just before serving.

This Crockpot Chicken and Sausage Gumbo is perfect for a winter weeknight meal or for entertaining guests.

Gumbo Tacos sounds yummy, don’t you think?

Gumbo Tacos are a unique twist on the classic gumbo recipe. The addition of taco seasoning gives the dish a flavorful kick, while the chicken and sausage add a hearty element to the dish. Gumbo tacos are perfect for a quick and easy weekend meal, or for feeding a crowd.


– 1 lb chicken, cooked and shredded
– 1/2 lb sausage, cooked and crumbled
– 1 onion, diced
– 1 green pepper, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (8 oz) can tomato sauce
– 3 cups chicken broth
– 1 tablespoon gumbo file powder
– 2 teaspoons Creole seasoning
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 8 oz frozen or fresh okra, thawed
– 6 soft or hard taco shells
– Shredded cheese, for serving
– Sour cream, for serving

How to prepare:

1. In a large pot or Dutch oven, combine chicken, sausage, onion, green pepper, garlic, diced tomatoes with their juice, tomato sauce, chicken broth, gumbo file powder, Creole seasoning, chili powder, cumin, paprika, and black pepper.
2. Bring to a simmer over medium heat and cook for 30 minutes.
3. Stir in the okra and cook for an additional 10 minutes.
4. To assemble tacos, place 2-3 spoonfuls of gumbo filling in the center of each tortilla.

Top with shredded cheese and sour cream. Fold up the gumbo tacos and serve immediately.

Why Gumbo With Potato Salad are such a great combo

Gumbo With Potato Salad are delicious together because the gumbo provides a flavorful, hearty base for the potato salad. The potato salad is light and refreshing, and the two dishes complement each other perfectly.

Gumbo with potato salad is such a great combo because they both have bold flavors that complement each other. The gumbo is rich and savory, while the potato salad is tangy and creamy. This combination is sure to please any palate!

To make the potato salad, you will need:

– 1 pound potatoes
– 1/2 cup mayonnaise
– 1/4 cup diced onion
– 1 celery stalk, diced
– 1/4 cup diced green bell pepper
– 2 tablespoons vinegar
– 1 tablespoon mustard
– Salt and pepper to taste

How to prepare:

1. Boil the potatoes in salted water until they are tender.
2. Drain the potatoes and allow them to cool.
3. In a large bowl, mix together the mayonnaise, onion, celery, green bell pepper, vinegar, mustard, salt and pepper.
4. Add the cooled potatoes to the mixture and stir until evenly coated.
5. Cover and refrigerate for at least one hour before serving.

To make a gumbo that will be a great compliment to this potato salad you will need shrimps. A gumbo with shrimps is usually called shrimp gumbo. We prefer to use fresh shrimps but if you are using frozen shrimps, then it is a good idea to thaw them before you start cooking. You can either let them thaw overnight in the refrigerator or place them in a colander and run cold water over them until they are thawed.

Once they are thawed, you will want to remove the shells and devein the shrimps. To do this, simply make a slit along the back of the shrimp with a paring knife and then use the tip of the knife to remove the dark vein that runs along the back of the shrimp.

After the shrimp are prepared, it is time to start on the gumbo.


– 1/4 cup vegetable oil
– 1/4 cup all-purpose flour
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 3 celery stalks, diced
– 6 cups chicken broth
Add 1 (14.5 ounce) can diced tomatoes, undrained
– 1 tablespoon Worcestershire sauce
– 1 teaspoon hot sauce
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon black pepper
– 2 bay leaves
– 1 pound shrimp, peeled and deveined
– 1/4 cup chopped green onions
– Rice for serving

How to prepare:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the flour and stir constantly until the mixture is a dark brown color, about 10 minutes.
2. Add the onion, bell pepper, and celery and continue to stir until the vegetables are soft, about 5 minutes.
3. Pour in the chicken broth and diced tomatoes and stir to combine. Add the Worcestershire sauce, hot sauce, salt, cayenne pepper, black pepper, and bay leaves.
4. Bring the gumbo to a simmer and cook for 30 minutes, stirring occasionally.
5. Add the shrimp and green onion and cook for 5 minutes more.
6. Remove from the heat and discard the bay leaves.

Serve it with the potato salad on the side and let the feast begin!


There you have it — the secret ingredient to making delicious gumbo is time. By taking the time to let the flavors meld together, you create a dish that is truly special and full of flavor. So next time you’re in the mood for some gumbo, remember to give yourself enough time to make it right. Your taste buds will thank you!