This low-fat gumbo proves you don’t have to compromise on flavor to create a healthier version of a beloved classic.

"I thought, 'if this isn't gumbo weather I don't know what is,'" said Dante Rabeaux, a 29-year-old Lafayette resident who made a chicken and sausage gumbo for the first time ever during the storm.

This classic gumbo combines the smoky depth of andouille sausage with the delicate sweetness of shrimp for a hearty, ...

While some people love a shrimp or crab gumbo, others may swear by chicken and sausage or turkey. “A good dark chicken stock is what I prefer when cooking a poultry and sausage gumbo ...

Imagine that soul food and Cajun food got married and had a baby.

Andouille sausage consists of coarse ground pork and ... baked by Germans — is often eaten with a steaming bowl of gumbo. In the early 1700s, hundreds of Germans and Swiss farmers were lured ...

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.