Recipe Roundup

8 Great Bowls of Gumbo

This Louisiana classic is guaranteed to warm you from the inside out.

By The Epicurious Editors

October 21, 2015

Photo by Romulo Yanes
1/8
Duck and Shrimp Gumbo
Duck takes the place of sausage in this upgraded version of the classic.
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Photo by Jennifer May
2/8
Chicken and Sausage Gumbo
A splash of Worcestershire sauce adds an extra punch of savory flavor to this gumbo.
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Photo by Cedric Angeles
3/8
Chicken-Andouille Gumbo
Making the stock yourself ensures the most flavorful gumbo possible. And don't forget to serve it over rice!
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Photo by Mark Thomas
4/8
This green version of gumbo is packed with collards, mustard greens, and spinach.

Photo by Quentin Bacon
5/8
Shrimp, Chicken, and Andouille Gumbo
The gumbo base can be made 2 days ahead—before serving, just bring it to a simmer, add the shrimp, and cook for 5 minutes.
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Lara Ferroni
6/8
Chicken, Andouille, and Oyster Gumbo
Freshly shucked oysters add a salty, briny kick to this twist on classic gumbo.
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Photo by Lara Ferroni
7/8
Turkey Gumbo
If you don't have cooked turkey meat on hand, rotisserie chicken is a great substitute.
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CIA/Keith Ferris
8/8
Shrimp and Andouille Gumbo
The key to a dark broth is cooking the roux low and slow for about 30 minutes, until it's rich in color.
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