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.

Cajun gumbo includes sausage and chicken and often thickens with file powder (ground sassafras leaves). Creole gumbo, by contrast, highlights seafood and tomatoes, offering a tangy, brighter flavor.

While it's true that both may showcase seafood delicacies from the waterways of Louisana, gumbo usually contains a much more ...

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 ...

Gumbo was traditionally served on Carolina Gold rice. Powdered sassafras, known as "file," thickens and flavors broth. Native Americans introduced file to the French settlers whose farming ...