12 Spicy Big Charlies Gumbo Delights

Zesty flavors and hearty warmth define our ’12 Spicy Big Charlies Gumbo Delights,’ a collection that promises to turn your kitchen into a hub of Cajun-inspired joy. Perfect for home cooks craving comfort with a kick, these recipes blend tradition and creativity. Whether you’re a gumbo guru or a curious newbie, get ready to stir up some magic. Let’s dive into the spice!

Spicy Shrimp and Sausage Big Charlies Gumbo

Unveiling a dish that marries the bold flavors of the sea with the hearty richness of sausage, this Spicy Shrimp and Sausage Big Charlies Gumbo is a testament to the vibrant culinary traditions of the South. Its layers of flavor, from the smoky depth of the sausage to the fiery kick of the shrimp, promise a dining experience that’s both comforting and exhilarating.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
• For the protein:
  • 1 lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
• For serving:
  • 2 cups cooked white rice
  • 1/4 cup chopped green onions

Instructions

1. In a large pot over medium heat, combine the flour and vegetable oil to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color, being careful not to burn it.
2. Add the onions, celery, bell pepper, and garlic to the roux, stirring to coat. Cook for 5 minutes until the vegetables soften.
3. Gradually whisk in the chicken stock to avoid lumps. Bring to a simmer and add the Cajun seasoning and smoked paprika. Simmer for 30 minutes to allow the flavors to meld.
4. Add the sliced andouille sausage to the pot and simmer for an additional 10 minutes.
5. Gently stir in the shrimp and cook for 3-4 minutes, just until the shrimp turn pink and opaque.
6. Remove the pot from the heat and let the gumbo sit for 5 minutes to thicken slightly.

Delight in the gumbo’s rich, velvety texture, where the smokiness of the sausage and the sweetness of the shrimp play off each other beautifully. Serve it over a mound of fluffy white rice, garnished with green onions, for a dish that’s as visually appealing as it is delicious.

Creole Style Big Charlies Gumbo

Delightfully rich and deeply flavorful, Creole Style Big Charlies Gumbo is a testament to the vibrant culinary traditions of the South, offering a harmonious blend of spices, seafood, and soulful cooking techniques that promise to transport your senses straight to Louisiana.

Ingredients

• For the roux:
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
• For the gumbo base:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 1 tbsp Creole seasoning
  • 1 tsp thyme
  • 1 bay leaf
• For the protein:
  • 1 lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 lb chicken thighs, boneless and diced
• For serving:
  • Cooked white rice
  • Chopped green onions

Instructions

1. In a large pot over medium heat, combine the flour and vegetable oil to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color. Tip: Constant stirring prevents burning and ensures an even color.
2. Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes until the vegetables soften.
3. Gradually whisk in the chicken stock to the vegetable mixture. Add Creole seasoning, thyme, and the bay leaf. Bring to a boil, then reduce heat to simmer for 30 minutes. Tip: Simmering allows the flavors to meld beautifully.
4. While the base simmers, in a separate pan, brown the andouille sausage slices over medium heat for 5 minutes. Remove and set aside.
5. In the same pan, cook the diced chicken thighs until no longer pink, about 8 minutes. Add to the gumbo base along with the sausage.
6. Add the shrimp to the pot and cook for an additional 5 minutes until they turn pink and opaque. Tip: Overcooking the shrimp can make them rubbery, so watch closely.
7. Remove the bay leaf and discard. Serve the gumbo hot over cooked white rice, garnished with chopped green onions.

Generously ladled over a bed of fluffy rice, this gumbo boasts a velvety texture with layers of spice, smokiness, and the fresh sweetness of shrimp. For an extra touch of elegance, serve with a side of crusty French bread to soak up the rich, flavorful broth.

Seafood Feast Big Charlies Gumbo

Elevating the humble gumbo to a masterpiece of flavor and texture, this Seafood Feast Big Charlies Gumbo combines the richness of the sea with the heartiness of traditional Southern cooking. Each spoonful is a testament to the art of blending spices, seafood, and soul.

Ingredients

• For the roux:
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
• For the gumbo:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat
  • 1 lb oysters
  • 8 cups chicken stock
  • 2 tbsp Cajun seasoning
  • 1 tsp thyme
  • 1 tsp filé powder
  • Salt to taste

Instructions

1. In a large pot, combine the flour and vegetable oil over medium heat to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color.
2. Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes until the vegetables are softened.
3. Stir in the sliced andouille sausage and cook for another 5 minutes to render the fat.
4. Pour in the chicken stock, Cajun seasoning, thyme, and bring to a boil. Reduce heat and simmer for 30 minutes.
5. Add the shrimp, crab meat, and oysters to the pot. Cook for 10 minutes until the seafood is just done.
6. Sprinkle with filé powder and salt to taste. Remove from heat and let stand for 5 minutes before serving.

Offering a symphony of textures from the tender seafood to the hearty sausage, this gumbo is best served over a bed of steamed rice, allowing the flavors to meld beautifully. The depth of the roux and the freshness of the seafood create a dish that’s both comforting and luxurious.

Chicken and Andouille Big Charlies Gumbo

Yearning for a dish that marries the heartiness of Southern cooking with the sophistication of Creole flavors? This Chicken and Andouille Big Charlies Gumbo is a symphony of rich, smoky, and spicy notes, perfectly balanced with tender chicken and robust Andouille sausage.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb Andouille sausage, sliced into 1/2-inch rounds
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp cayenne pepper
  • Salt to taste
• For serving:
  • Cooked white rice
  • Chopped green onions

Instructions

1. In a large, heavy-bottomed pot, combine the flour and vegetable oil over medium heat to make the roux. Stir continuously for 20-25 minutes until the roux reaches a deep chocolate color. Tip: Constant stirring prevents burning and ensures an even color.
2. Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, for 5-7 minutes until the vegetables soften.
3. Gradually whisk in the chicken stock until fully incorporated. Bring the mixture to a simmer.
4. Add the chicken pieces, Andouille sausage, Cajun seasoning, dried thyme, bay leaves, and cayenne pepper to the pot. Stir well to combine. Tip: Browning the sausage beforehand can add an extra layer of flavor.
5. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally. Tip: Skim off any excess fat that rises to the surface for a cleaner taste.
6. Season with salt to taste and remove the bay leaves before serving.

With its velvety texture and layers of smoky, spicy, and savory flavors, this gumbo is a showstopper. Serve it over a bed of fluffy white rice, garnished with chopped green onions for a vibrant finish.

Vegetarian Big Charlies Gumbo

On a crisp evening, nothing satisfies quite like a bowl of Vegetarian Big Charlies Gumbo, a hearty stew that marries the deep flavors of the South with a garden’s bounty. This dish is a testament to the art of vegetarian cooking, offering layers of flavor that are both complex and comforting.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the vegetables:
  • 1 cup diced onions
  • 1 cup diced green bell peppers
  • 1 cup diced celery
  • 2 cloves garlic, minced
• For the broth:
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp filé powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
• For serving:
  • Cooked white rice
  • Chopped green onions

Instructions

1. In a large pot over medium heat, combine the flour and vegetable oil to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color. Tip: Constant stirring prevents burning and ensures an even color.
2. Add the diced onions, green bell peppers, celery, and minced garlic to the roux. Cook for 5-7 minutes until the vegetables are softened.
3. Pour in the vegetable broth and diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer.
4. Stir in the filé powder, dried thyme, and smoked paprika. Simmer uncovered for 45 minutes, stirring occasionally. Tip: The gumbo will thicken as it simmers; adjust the heat to maintain a gentle bubble.
5. After simmering, remove the pot from heat and let it sit for 10 minutes to allow the flavors to meld. Tip: This resting period enhances the gumbo’s depth of flavor.
6. Serve the gumbo over cooked white rice, garnished with chopped green onions.

Delight in the gumbo’s rich, velvety texture and the smoky undertones that play off the freshness of the vegetables. For a creative twist, serve it alongside a crusty baguette to soak up every last drop of the flavorful broth.

Okra Free Big Charlies Gumbo

Mastering the art of gumbo without the traditional okra might seem like a challenge, but ‘Okra Free Big Charlies Gumbo’ delivers all the depth and richness you crave, with a twist that’s sure to delight. This version leans on a dark roux and the holy trinity of Cajun cooking to build its foundation, offering a velvety texture and complex flavors that stand tall without the need for okra.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the holy trinity:
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
• For the gumbo:
  • 4 cups chicken stock
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 tbsp garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt to taste

Instructions

1. In a heavy-bottomed pot, combine the flour and vegetable oil over medium heat to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color. Tip: Constant stirring prevents burning and ensures an even color.
2. Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes until the vegetables soften, stirring occasionally.
3. Pour in the chicken stock gradually, whisking constantly to incorporate the roux and vegetables smoothly.
4. Add the andouille sausage, chicken thighs, minced garlic, smoked paprika, cayenne pepper, thyme, and oregano to the pot. Stir to combine. Tip: Browning the sausage and chicken beforehand can add an extra layer of flavor.
5. Bring the gumbo to a boil, then reduce the heat to low. Simmer uncovered for 1 hour, stirring occasionally. Tip: Skimming off any fat that rises to the surface will result in a cleaner taste.
6. Season with salt to taste after the gumbo has finished cooking to ensure the flavors have fully developed.

A harmonious blend of smoky, spicy, and savory notes makes this gumbo a standout dish. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its rich, flavorful broth.

Slow Cooker Big Charlies Gumbo

Zesty and rich, this Slow Cooker Big Charlies Gumbo is a celebration of deep flavors and comforting warmth, perfect for gathering around the table on any occasion.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo:
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup fresh okra, sliced
  • Salt to taste

Instructions

1. In a large skillet over medium heat, combine the flour and vegetable oil to make the roux. Stir continuously for 20-25 minutes until it reaches a dark chocolate color. Tip: Constant stirring prevents burning.
2. Transfer the roux to a slow cooker. Add the andouille sausage, chicken thighs, onion, green bell pepper, celery, and garlic. Stir to combine.
3. Pour in the chicken broth and diced tomatoes. Add the Cajun seasoning, dried thyme, and bay leaf. Stir well.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Slow cooking allows flavors to meld beautifully.
5. Add the shrimp and okra during the last 30 minutes of cooking. Tip: This ensures the shrimp remain tender and the okra doesn’t become too slimy.
6. Remove the bay leaf and season with salt to taste before serving.

Outstanding in its depth, this gumbo boasts a velvety texture with a spicy kick, best served over a bed of steamed rice to soak up every last drop of its rich broth.

Quick and Easy Big Charlies Gumbo

Unveiling the secrets to a comforting bowl of gumbo, this recipe marries simplicity with depth of flavor, perfect for any home chef looking to impress without the fuss.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, diced
  • 1 tbsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 1 bay leaf
• For finishing:
  • 1/2 lb okra, sliced
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley

Instructions

1. In a large pot, combine the flour and vegetable oil over medium heat to make the roux. Stir constantly for 20-25 minutes until it reaches a deep chocolate color. Tip: A wooden spoon is best for stirring to prevent burning.
2. Add the onions, celery, bell pepper, and garlic to the roux, cooking for 5 minutes until softened.
3. Gradually whisk in the chicken stock until fully incorporated. Bring to a simmer.
4. Add the andouille sausage, chicken thighs, Cajun seasoning, thyme, and bay leaf. Simmer for 30 minutes. Tip: Skim off any fat that rises to the surface for a clearer broth.
5. Stir in the okra and cook for an additional 10 minutes until tender. Tip: Adding okra towards the end preserves its texture and thickening power.
6. Remove the bay leaf. Garnish with green onions and parsley before serving.

Savory and rich, this gumbo boasts a velvety texture with layers of smoky and spicy flavors. Serve over a scoop of steamed rice or with a side of crusty bread to soak up every last drop.

Traditional Louisiana Big Charlies Gumbo

Unveiling the heart of Southern cuisine, this Traditional Louisiana Big Charlies Gumbo is a symphony of flavors, where the richness of the roux meets the freshness of the Gulf seafood, all simmered to perfection. It’s a dish that tells a story of tradition, community, and the art of slow cooking.

Ingredients

• For the roux:
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
• For the gumbo base:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp Cajun seasoning
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • Salt to taste
• For serving:
  • Cooked white rice
  • Chopped green onions

Instructions

1. In a large pot, combine the flour and vegetable oil over medium heat to make the roux. Stir continuously for 20-25 minutes until the roux reaches a dark chocolate color. Tip: The key to a perfect roux is constant stirring to prevent burning.
2. Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5-7 minutes until the vegetables are softened.
3. Gradually whisk in the chicken stock until the mixture is smooth. Bring to a simmer.
4. Add the andouille sausage, chicken thighs, Cajun seasoning, thyme, and smoked paprika. Simmer for 45 minutes, stirring occasionally. Tip: Skim off any fat that rises to the surface for a clearer broth.
5. Add the shrimp and cook for an additional 5 minutes until the shrimp are pink and opaque. Tip: Do not overcook the shrimp to keep them tender.
6. Season with salt to taste and serve the gumbo over cooked white rice, garnished with chopped green onions.

Hearty and rich, this gumbo boasts a velvety texture with layers of smoky, spicy, and savory flavors. For a creative twist, serve it in a hollowed-out bread bowl to soak up every last drop of the delicious broth.

Smoky Big Charlies Gumbo

Elevating the humble gumbo to new heights, this Smoky Big Charlies Gumbo combines deep, smoky flavors with a rich, velvety texture that’s both comforting and sophisticated. Perfect for a cozy dinner or a lavish gathering, it’s a dish that promises to impress with every spoonful.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken stock
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
• For the protein:
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, boneless and skinless, cut into chunks
  • 1 lb shrimp, peeled and deveined
• For serving:
  • Cooked white rice
  • Chopped green onions

Instructions

1. In a large pot, combine the flour and vegetable oil over medium heat to make the roux. Stir continuously for 20-25 minutes until it reaches a dark chocolate color. Tip: Constant stirring prevents burning and ensures an even color.
2. Add the onion, green bell pepper, celery, and garlic to the roux. Cook for 5 minutes until the vegetables soften.
3. Gradually whisk in the chicken stock until fully incorporated. Add the smoked paprika, cayenne pepper, thyme, oregano, and bay leaves. Bring to a simmer and cook for 30 minutes. Tip: Simmering allows the flavors to meld beautifully.
4. While the base simmers, in a separate pan, brown the andouille sausage over medium heat for 5 minutes. Remove and set aside.
5. In the same pan, cook the chicken thighs until browned, about 5 minutes per side. Add to the gumbo base along with the sausage.
6. Simmer the gumbo for another 20 minutes, then add the shrimp. Cook for 5 minutes until the shrimp are pink and opaque. Tip: Adding shrimp last prevents them from becoming tough.
7. Remove the bay leaves and discard. Serve the gumbo over cooked white rice, garnished with chopped green onions.

Notably, this gumbo boasts a harmonious blend of smoky, spicy, and savory notes, with a texture that’s luxuriously thick yet perfectly balanced. For an extra touch of elegance, serve with a side of crusty bread to soak up every last drop of the flavorful broth.

Big Charlies Gumbo with a Kick

On a brisk evening, nothing warms the soul quite like a bowl of ‘Big Charlies Gumbo with a Kick’, a dish that masterfully blends the richness of Creole flavors with a spicy twist that lingers delightfully on the palate.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 cup diced onions
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 6 cups chicken stock
• For the protein and final touches:
  • 1 lb andouille sausage, sliced
  • 1 lb chicken thighs, diced
  • 1 cup okra, sliced
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot over medium heat, combine the flour and vegetable oil to make the roux. Stir continuously for 20-25 minutes until the roux reaches a deep brown color, being careful not to burn it.
2. Add the onions, green bell peppers, celery, and garlic to the roux, sautéing for 5 minutes until the vegetables are softened.
3. Stir in the Cajun seasoning and cayenne pepper, cooking for an additional minute to release the spices’ flavors.
4. Gradually whisk in the chicken stock until fully incorporated, then bring the mixture to a boil.
5. Reduce the heat to a simmer and add the andouille sausage and chicken thighs. Cook for 25 minutes, ensuring the chicken is fully cooked through.
6. Add the okra and simmer for another 10 minutes until tender.
7. Remove from heat and stir in the green onions and parsley.

Rich in texture and bursting with flavor, this gumbo offers a perfect balance of heat and heartiness. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its savory goodness.

Hearty Big Charlies Gumbo Stew

Perfectly blending the rich traditions of Southern cooking with a touch of modern flair, this Hearty Big Charlies Gumbo Stew is a celebration of flavors that promises to warm the soul. Packed with succulent meats, vibrant vegetables, and a roux that’s cooked to a deep, nutty brown, it’s a dish that stands as a testament to the art of slow cooking.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the stew:
  • 1 lb andouille sausage, sliced into 1/2-inch pieces
  • 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp filé powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt to taste

Instructions

1. In a large pot, combine the flour and vegetable oil over medium heat to make the roux. Stir constantly for 20-25 minutes until it reaches a deep brown color, being careful not to burn it.
2. Add the andouille sausage and chicken thighs to the pot, cooking until the chicken is lightly browned, about 5-7 minutes.
3. Stir in the onion, green bell pepper, celery, and garlic, cooking until the vegetables are softened, about 5 minutes.
4. Pour in the chicken stock and diced tomatoes, bringing the mixture to a boil. Then, reduce the heat to a simmer.
5. Add the filé powder, dried thyme, smoked paprika, cayenne pepper, and salt, stirring to combine. Simmer uncovered for 1 hour, stirring occasionally.
6. After simmering, remove the pot from the heat and let the stew sit for 10 minutes to thicken before serving.

Offering a harmonious blend of smoky, spicy, and savory notes, this gumbo stew boasts a velvety texture that clings lovingly to each ingredient. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its rich, flavorful broth.

Conclusion

Whether you’re a seasoned chef or a curious newcomer, these 12 Spicy Big Charlies Gumbo Delights offer a flavorful journey into the heart of Southern cooking. Each recipe promises a unique twist on the classic, ensuring there’s something for every palate. We’d love to hear which one stole your heart—drop a comment below! Don’t forget to share your gumbo adventures with friends by pinning this article on Pinterest. Happy cooking!