If you don’t already know, gumbo is a Southern Louisiana dish that is traditionally made with a rich roux and a variety of meats. It’s typically served over rice and accompanied by a variety of side dishes.
In the article, we have some of the most popular side dishes for gumbo can you need.
19 Best Side Dishes For Gumbo
1. Potatoes
The classic choice for side dishes for gumbo is potatoes. It’s easy to see why — they’re inexpensive, filling, and nutritious. Potatoes come in all kinds of varieties, from fingerlings to russets, so you’re sure to find a favorite that will go well with your gumbo dish. The best way to prepare potatoes is by roasting them in the oven until they’re tender on the inside and crispy on the outside. You can roast them whole or slice them into wedges first, depending on how you want to serve them.
2. Collard Greens
Collard greens are often used in Southern cooking as an accompaniment for meat dishes like chicken or pork chops. They have a strong flavor that goes well with seafood dishes too — especially if you cook them with some smoked sausage as we do here (see recipe). Collards are packed full of vitamins A and K as well as calcium, iron, and potassium. They’re also low in calories so they won’t add too much extra fat or calories to your meal!
3. Rice
Rice can be served alongside almost any type of meal. It goes well with just about every type of protein, including chicken and pork. It is also a great way to get carbohydrates in your diet if you are watching your weight or trying to lose weight fast. Rice also makes a great pairing with gumbo because it helps to fill up the stomachs of those who eat it while adding flavor at the same time.
4. Bread
Bread can be served alongside any type of meal in order to provide a slice of comfort. Whether it’s garlic bread or French bread, bread is always an excellent choice when deciding which side dish would pair best with this traditional dish.
It is a good option for soaking up all the flavors in gumbo. Try serving French bread slices alongside your gumbo, or try croutons or crackers if you want something crunchier and more substantial.
5. Vegetables
Vegetables are a simple addition to any meal, but they’re especially useful when you’re making gumbo because they add color and texture to an otherwise brown dish. You can use green beans or corn on the cob instead of frozen veggies; just boil them until tender before adding them in at the end of cooking time.
6. Cauliflower Rice
Cauliflower rice is a low-carbohydrate alternative to white rice, and it’s tasty, too. It’s also super easy to make — just pulse cauliflower florets in a food processor until they resemble rice, then cook in a skillet with some oil and salt.
7. Cornbread
Cornbread is another Southern staple. It’s often served alongside gumbo, but you can also serve it as a side dish by itself. You can make cornbread from scratch or buy it pre-made at the grocery store or bakery.
8. Easy Green Salad
This salad is made with chopped romaine lettuce, tomatoes, cucumbers, and your choice of dressing. It’s a simple side dish that works well with many different kinds of main dishes.
9. Chili Cheese Cornbread
Cornbread is an essential part of any Southern meal. This cornbread recipe takes it up a notch by adding chili powder and cheese. This bread goes great with any meal but especially gumbo!
10. Homemade Southern Hushpuppies
These Southern-fried cornmeal fritters are the perfect side dish for gumbo.
“Hushpuppies” are small, round balls of deep-fried cornbread. They’re traditionally served with seafood dishes like shrimp and crab, but they’re also great with chicken, beef, and pork. If you can’t find chowchow at your local grocery store or specialty food market, you can substitute a variety of pickled relishes such as sweet green relish or dill relish.
11. Gumbo Potato Salad
This recipe makes enough potato salad to serve alongside a large pot of gumbo. Use red potatoes if you can find them because they hold their shape better than white potatoes when boiled (instructions below). The dressing is made with mayonnaise, which is classic for potato salad but isn’t traditional in Louisiana cuisine — gumbos usually have some kind of roux-based gravy instead!
12. Louisiana Bread Pudding
Bread pudding is a classic dessert that’s been around for centuries. It’s made with bread, eggs, sugar and sometimes milk or cream. The ingredients are mixed together and baked in the oven until golden brown on top. When you’re making bread pudding, you can use any kind of bread you want. The most traditional type of bread used in bread pudding is french bread, but you can also use white, wheat, or raisin bread as well.
13. Spinach Madeline
A Madeline is a small French cake that’s usually filled with a sweet filling like fruit jam or chocolate ganache. These little cakes are usually topped with powdered sugar and served during afternoon tea time. They’re also great for breakfast because they’re so light and fluffy!
14. Simple Creole Tomato Salad
Creole tomatoes are smaller than regular tomatoes, have a slightly sweeter taste, and are available year-round in most parts of the country. If you can’t find them at your local grocery store or farmer’s market, substitute cherry tomatoes or grape tomatoes. Use as many varieties as possible for a colorful dish. Add some sliced cucumber or zucchini to make it even more interesting.
15. Carrot Souffle
This dish can be made ahead of time and reheated just before serving. It goes well with almost any savory dish, but it’s particularly good with seafood gumbo because it provides a lighter counterpoint to the rich stew without overwhelming it with spices like thyme or basil that might overpower delicate fish and shellfish flavors
16. Creole Crab-Stuffed Deviled Eggs
Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 1 minute. Remove the eggs from the pan, drain them, and run them under cold water until they are cool enough to handle.
Slice each egg in half lengthwise and remove the yolks. Place the yolks in a small mixing bowl and mash them with a fork. Add the mayonnaise, mustard, hot sauce, Worcestershire sauce, and Creole seasoning; mix well until thoroughly combined. Spoon this mixture back into each egg white half. Sprinkle with paprika before serving.
17. Slow Cooker Creamed Corn
Place 2 tablespoons of butter in a large skillet over medium heat until completely melted; swirl the pan to coat the bottom evenly with butter. Add frozen corn kernels and seasonings; saute 5 minutes or until heated through, stirring occasionally to avoid burning corn on the bottom of the pan (corn will have some black spots on it after sauting). Pour mixture into slow cooker; cover and cook on Low setting for 2 hours or on High setting for 1 hour 30 minutes or until bubbly.
18. Fried Green Tomato Shrimp Rémoulade
This side dish is a great pairing for gumbo. Fried green tomatoes are a delicious, tangy addition to any meal and the shrimp rémoulade pairs well with the tomato flavor. The sauce is similar to tartar sauce, but it has a bit of Cajun spice added in and a lot of punch from the horseradish.
19. Crab Cakes with Cajun Cream Sauce
This side dish is perfect for people who want something light and fresh after eating a rich gumbo. This crab cake recipe uses canned crab meat rather than fresh—but don’t worry! It tastes just as good. The cream sauce also helps to lighten up the meal by adding some sweetness and texture contrast to an otherwise heavy dish like gumbo.
Conclusion
We hope you enjoyed this article about side dishes for gumbo!
The best way to make sure your gumbo is perfect is to have the right ingredients and tools. When you are shopping, don’t forget to buy a cast iron pot or Dutch oven. This will ensure that your gumbo will not be gritty.
When it comes time to cook, remember that the key to making a good gumbo is patience. Allow your roux to brown slowly and stir occasionally so that it doesn’t burn.
After adding all of your ingredients, let the gumbo simmer for at least two hours before serving. This allows all of the flavors to combine and intensify.
