How To Create The Best Flavor Of The Gulf

My culinary experiences in Louisiana and Mexico during Spring Break.


I recently went to New Orleans, Progreso, and Cozumel on a cruise during my Spring Break. This trip exposed me to many different meals and cooking styles. The main parts of most of my meals included seafood and/or an abundance of spices. I had a single meal that stands out to me in my memory: gumbo. This meal was delicious and I would love to share a way to recreate it in your own home.


Gumbo Recipe


  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked

Season the chicken with salt and pepper. Heat oil in a oven over medium-high heat. Cook the chicken and sausage until browned on both sides. Sprinkle flour over the oil, add 2 tablespoons of margarine, stirring constantly, until brown. This mix is called roux. Let it cool.

Put the oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, and the parsley. stir frequently for about 10 minutes. Add 4 cups hot water and bouillon cubes, still stirring. Add the chicken and sausage and bring the to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra to taste. Cover and simmer for 1 hour. Just before serving add as much green onions, shrimp and chopped parsley.