We recently reported on the most popular Super Bowl recipes by state, and learned that gumbo was the most-searched-for recipe leading up to the 2025 Super Bowl in seven states. On our own site, it was also one of the most-saved game-day recipes.
As someone who lived in New Orleans for 11 years and loves any old excuse to serve gumbo, I was shocked to find out how many people serve it for the big game. Sure, it made sense when Drew Brees and the Saints were playing in 2010, but I had no idea that preparing this dish on Super Bowl Sunday was a nationwide tradition.
So I was excited to try out our recipe and see why so many people saved it last year.
What Makes Our Cajun Gumbo So Amazing
I love a thick, rich, warm bowl of gumbo, and this recipe did not disappoint. It totally brought all the delicious flavors straight from the Big Easy right into my New York City apartment.
The ingredient list is simple and approachable, and the andouille sausage is my favorite part. Taking the time to brown the sausage and render the fat really layers on the flavor. I also love how this recipe stays true to its New Orleans roots by using bell peppers instead of carrots.
The dark roux is what really brings things home for me. I know it’s a little scary to make, as it looks like it might burn at any second, but a dark roux is key. When you cook the roux slowly, the heat causes a Maillard reaction, which creates and intensifies a nutty flavor. Instead of just thickening a dish, it actually adds flavor this way.
How to Make Traditional Cajun Gumbo
In Cajun and Creole recipes, the base of dishes is called the “Holy Trinity” and slightly differs from the French mirepoix. Start by dicing this mixture of green bell pepper, white onion, and celery. In a small bowl, mix minced garlic, chopped fresh parsley, Cajun seasoning, thyme, bay leaves, and cayenne.
If you’re cooking your own chicken for this recipe (I would honestly just recommend using a rotisserie chicken to keep things easy), then dice boneless, skinless chicken thighs and season them with salt, pepper, and Cajun seasoning.
In a Dutch oven, brown andouille sausage and transfer it to a plate after it’s got some nice, caramel color. To the same pot, add a little oil and then your diced chicken and cook until browned on all sides, about 10 minutes.
Turn down the heat and scrape any brown bits from the bottom of your pot (that’s all flavor!). It’s now time to make the roux. To the Dutch oven, add butter, oil, and flour, and start stirring immediately with a wooden spoon. Make sure to stir constantly so the flour doesn’t burn, but the roux starts to get a dark, golden color.
Once you reach a rich, chocolaty color, turn the heat up and add in your “Holy Trinity.” Stir this mixture in so the vegetables are coated, and allow the onions to turn translucent. Next, mix in your garlic and seasoning, then the sausage and chicken. Allow the garlic to cook until it becomes fragrant, and then add in chicken broth.
Bring the mixture to a boil and then reduce the heat. Let it simmer uncovered for about 40 minutes so all your flavors deepen and melt together. When it’s ready to serve, add a heaping cup of your gumbo on some white rice and top with sliced scallions and hot sauce (Crystal or Tabasco is preferred). Bon manger, as the Cajuns say!
Get the recipe: Traditional Cajun Gumbo
