Smoked sausage and tender bites of chicken are simmered in a salty, spicy, gravy-like broth to make this classic Cajun dish. When I was very young, probably around 11-12 years old, my family visited with some friends from New Orleans. I remember tasting gumbo for the first time and loving it. My friend Michelle served it with a scoop of rice underneath and a scoop of potato salad on top. (Stay with me here, the combination truly works!)
A few months ago, I started thinking about that gumbo and wondering why I’d never tried making it on my own. I tracked down my friend Michelle on Facebook and she was kind enough to write out her recipe for me. I’ve played with it a bit, but the base is mostly the same. I was very happy to see that her recipe includes a dry roux. I’m still intimidated by a traditional dark roux and this was as easy as could be with little danger of burning as it browned! This is a basic meat-lover’s gumbo recipe and my boys all LOVED it.
If you are hesitant to toss the potato salad on top of the gumbo, serve it on the side as pictured. Whatever you do, don’t stir it in! You’ll want a bit of rice, potato salad and gumbo in each bite on your spoon. The combination is delicious.