Gumbo: Tools and Ingredients

All great gumbos start with a few homegrown ingredients and a pot. In the course of producing our October 2014 feature on the iconic Louisiana dish, we discovered a slew of products that were indispensable for recreating authentic Cajun and Creole flavors in our kitchen. Browse our guide for where to find and buy the best tools and ingredients for your own gumbo making. —Farideh Sadeghin

Photo credit: Ingalls Photography/André Baranowski/Farideh Sadeghin

King Kooker
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    Savoie's Old Fashioned Dark Roux
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      Poche's Market Andouille and Tasso
        SHOP NOW

        Teet's Food Store Smoked Turkey Neck
          SHOP NOW

          Blue Crabs and Shrimp
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            Uncle Bill's Creole Filé
            Uncle Bill's Creole Filé

            To thicken the fried chicken and andouille gumbo, we use Uncle Bill’s Creole Filé, ground from sassafras leaves ($10 for 2 oz.; fileman65@aol.com).

            Tony Chachere's Creole Seasoning
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              Cajun Country Rice
                SHOP NOW

                McCormick's Grill Mates Mesquite Seasoning
                  SHOP NOW

                  Schiltz Family Smoked Goose
                    SHOP NOW

                    Smoked Turkey Wings
                      SHOP NOW
                      Techniques

                      Gumbo: Tools and Ingredients

                      By Farideh Sadeghin


                      Published on October 23, 2014

                      All great gumbos start with a few homegrown ingredients and a pot. In the course of producing our October 2014 feature on the iconic Louisiana dish, we discovered a slew of products that were indispensable for recreating authentic Cajun and Creole flavors in our kitchen. Browse our guide for where to find and buy the best tools and ingredients for your own gumbo making. —Farideh Sadeghin

                      Photo credit: Ingalls Photography/André Baranowski/Farideh Sadeghin

                      King Kooker
                        SHOP NOW

                        Savoie's Old Fashioned Dark Roux
                          SHOP NOW

                          Poche's Market Andouille and Tasso
                            SHOP NOW

                            Teet's Food Store Smoked Turkey Neck
                              SHOP NOW

                              Blue Crabs and Shrimp
                                SHOP NOW
                                Uncle Bill's Creole Filé
                                Uncle Bill's Creole Filé

                                To thicken the fried chicken and andouille gumbo, we use Uncle Bill’s Creole Filé, ground from sassafras leaves ($10 for 2 oz.; fileman65@aol.com).

                                Tony Chachere's Creole Seasoning
                                  SHOP NOW

                                  Cajun Country Rice
                                    SHOP NOW

                                    McCormick's Grill Mates Mesquite Seasoning
                                      SHOP NOW

                                      Schiltz Family Smoked Goose
                                        SHOP NOW

                                        Smoked Turkey Wings
                                          SHOP NOW

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