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 ...

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 ...

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

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 ...