If you're looking for a hearty stew, this gumbo recipe is as far as you need to go. Filled with hearty bits of chicken and Andouille sausage, the flavorful broth is great to soak up with some ...

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

Chuck Pine is the chef and owner of Chuck’s Southern Comforts Cafe with two locations: Burbank and Darien 6501 W. 79th St., ...

A thick and dark gumbo that has a rich, nutty flavor depends on one key element. Read on to see what that component is and ...

Mississippians say this local sausage brand is the best, and it rivals an across-the-border brand that's much loved and ...

Essentially a stew, gumbo can be made with seafood, sausage ... usually a big cast-iron kettle. This recipe pays homage to that intention—you only need a trusty Dutch oven to make it. Start by cooking ...

Serve gumbo over hot rice. After an hour, the oven-baked flour should be about the color of roasted cashews. I used Conecuh Original Sausage, but you could also use the more traditional andouille ...

Louisiana chef John Folse cooked this gumbo for Walk-On's Independence Bowl college football ... oysters and shrimp, as well as andouille sausage.

1. Heat 1 tablespoon butter and the olive oil in a large (5- to 6-quart) Dutch oven over medium-low heat.

In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently.