Top Things to Do in Birmingham, Alabama & Surroundings: A Travel Guide


Date Published: July 13th 2025 | Last Updated: July 13th 2025
Author: Abby | Category: Travel, USA
Date of travel: June 16th, 2025

Birmingham, Alabama is the state’s largest city by metro area (but only second to Huntsville by population). It was a major industrial centre in the 1800s known for iron and steel production that lead to rapid growth and earned the city’s nickname “The Magic City”.

Coming from NYC, Birmingham seemed like a pretty small town, but it’s home to a fascinating history, a giant bare-bottomed statue, and some of the best BBQ around! Nearby around Birmingham there’s a motorsport museum that can’t be missed (even if you’re not into motorcycles), a statue of liberty replica, a national park, and a grotto of miniature holy places.

How many days do I need?

Although you could definitely fit everything within a 12 hour day, but because the museums all close around 4-5pm, it’s impossible to hit them all before closing time. Therefore, you’ll need 1 day for everything in Birmingham (Civil Rights Museum, Vulcan statue and museum, Sloss Furnaces, and the Botanical Gardens), but add on an extra day to do things around Birmingham such as the Barber Vintage Motorsport Museum (HIGHLY recommend!) or some hiking – plus, an extra day also lets you try out more local BBQ!

Best time of year to travel?

You can visit Birmingham any time of the year, but it gets quite hot and humid during the summer months, so spring (March – May) or autumn (Sept – early Nov) would be the best times to go, especially if you plan on doing some outdoor hikes. If you plan on only sticking to the museums, then any time of year would be suitable.

Getting Around

The best way to get around Birmingham and the surrounding areas is by car.

Where to stay?

As you can see from the map below, everything is a little spread out so it doesn’t really matter all that much where you stay. The “central downtown” area isn’t really worth paying extra to stay near since there wasn’t much in terms of street shopping, nightlife nor a collection of restaurants. We stayed at a cheap Quality Inn off highway 280 for $90 a night and it was actually pretty decent.

Things to Do

Map of things to do in the area. Blue = inside Birmingham, Orange = outside of Birmingham

Vulcan Park and Museum

Address: 1701 Valley View Dr, Birmingham, AL 35209
Hours: 10am-8pm Sun to Thurs, 10am-9pm Fri & Sat (gift shop closes at 6pm)
Cost: $6 per person
Time needed here: ~ 40 minutes
Website: https://visitvulcan.com/

Vulcan, named after the Roman god of fire and forgery, is a colossal 56 feet (17m) tall iron statue that sits on top of a 124 feet (37.8m) pedestal that overlooks the city of Birmingham. Weighing in at 50 tonnes (100,000 lbs), it is the largest cast iron statue in the world and the largest metal statue ever made in the US!

Vulcan was made for the 1904 World’s Fair in St. Louis, Missouri to promote the city’s abundant iron and steel industry. After the fair it was brought back to Birmingham (after sitting on the side of the railroad for 18 months due to unpaid freight fees 😳) but his spear was lost during transport (how do you even lose a giant spear? 🤔). Vulcan sat at the Alabama State Fairgrounds with nothing to hold and companies used this to their advantage. Over the years he held a Coca-cola bottle, ice cream cone, and even Heinz pickles! In 1936 they found Vulcan its current home on top of Red Mountain where he has stood atop his pedestal ever since. In 1946 they made Vulcan hold a temporary light-up torch to bring awareness to traffic safety, and in 2001 they finally made him a new spear and hammer.

You can drive right up to the Vulcan statue where it’s $6 to enter the park which includes admission into the small museum and access to the observation deck at the top of the pedestal right at the base of the statue. Unfortunately when we went, the elevator was out of order so we climbed 159 steps to the top…only to be mooned by Vulcan. The statue faces towards the city, but from the parking lot and the exit of the observation stairs, all you see is his bare bum 😂. I can’t tell if he’s wearing skin-tight pants or they’ve just decided that he should be bare-assed. It seemed like every angle was of his bum.

The view from the top over Birmingham was nice. Your ticket is actually good for the whole day and the staff recommended coming back for sunset views over the city – a lovely thought, but no way we were climbing these stairs twice in this heat 😅.

The small museum covers the history of the construction of Vulcan and the history of Birmingham’s industries. It doesn’t take long to walk through. Overall we spent a total of 40 minutes here including the observation deck and climbing those stairs.

Sloss Furnaces

Address: 20 32nd St N, Birmingham, AL 35222
Hours: 10am-4pm Tues-Sat, closed Sun & Mon
Cost: Free for a self-guided tour; for a 1 hour guided tour: $10/adult, $5/child – book early, only 2 tours a day at 10:30am and 2pm
Address: https://www.slossfurnaces.org/

Established in 1881, Sloss Furnace was a huge blast furnace plant where iron was made from 1882–1971. Due to vast deposits of coal, limestone, and iron ore in the area, it was once the largest crude iron producer in the world! It provided thousands of jobs for people from all around the Southern states, including former slaves and European immigrants, but it also had an ugly history of racial injustice, union busting and dangerous working conditions. Sloss played a role in the history of civil rights in Birmingham and it is said that the history of Sloss is the history of Birmingham and the industrial age.

Sloss Furnaces was a major source of air pollution and it was closed permanently in 1970 due to a combination of pressures from environmental regulations and the availability of more efficient and profitable ore sources in other regions. Today the site is a national historic landmark and is the first industrial site in the US to be saved and converted for public use. It is currently a museum, an education centre, and a venue for concerts and festivals.

You can tour the furnaces for free as a self-guided tour with information plaques to read, or you can book a $10 guided tour that walks you through the grounds (book early, only 2 tours a days at 10:30am and 2pm). Unfortunately, as cool as this place looked (it’s huge, you can see it from the highway!), we weren’t able to visit because it was sadly not open on Sundays and Mondays when we were in Birmingham 💔. I’ve included it in this post anyway for anyone else that is planning a trip to Birmingham and may want to check it out!

Birmingham Civil Rights Institute

Address: 520 16th St N, Birmingham, AL 35203
Hours: 10am-5pm Tues – Sat, closed Sun & Mon
Cost: $15 per adult
Website: http://www.bcri.org/

Birmingham was known as one of the most segregated cities in the US. It had a notorious history for police brutality and the local KKK was the most violent. The Birmingham Civil Rights Institute is a museum that depicts the struggle for black equality and highlights the civil rights movement in Birmingham in the 1950s and 60s, including the Birmingham Campaign and the Children’s Crusade that included boycotts, sit-ins, marches, and other non-violent protests that were met with brutal violence that shocked the nation and received widespread attention. The events at Birmingham shaped the fight for equality.

Unfortunately this museum was also closed on Sunday and Monday, so we weren’t able to visit when we were in Birmingham, but I’ve included here as another noteworthy place to visit when in town.

Birmingham Botanical Gardens

Address: 2612 Lane Park Rd, Birmingham, AL 35223
Hours: 7am-6pm, daily (hours change seasonally, check the website for the most up to date info)
Cost: Free
Website: https://www.bbgardens.org/

With only one day in Birmingham, we sadly didn’t make it to the botanical gardens before it closed – it didn’t help that it also started raining. I’ve included it in this post because it came highly recommended by a few people in our research and it also has a great online rating. It seems pretty big, so I’d allow at least 2 hours here!

Food

Saw’s BBQ/Saw’s Soul Kitchen

Address: 6 locations, Homewood location is the OG, we went to the Avondale location (215 41st St S, Birmingham, AL 35222)
Hours: Mon – Thurs 11am-8pm, 11am-9pm Fri & Sat, 11am-4pm Sun
Website: http://www.sawsbbq.com/

This Carolina-style BBQ has been voted the best BBQ in Alabama. Although Toby and I didn’t have time to try out the many BBQ joints on offer in Birmingham, we’d agree that Saw’s did indeed serve up some amazing BBQ! There are 6 locations around the Birmingham area, but the OG is the Homewood location. Each location serves the main popular items on the menu, but each one also offers a little something different, according to our server.

We went to the Avondale location which was closest to us. At first glance we weren’t sure if we were in the right place. The sign was barely visible – half faded on the side of the wall – but once we entered, the unmistakable smell of BBQ assured us this was it. Unlike a traditional BBQ joint where they slice the food by weight in front of you and you self-serve your sides, this joint was fast-food style where we placed our order at the counter/bar, grabbed a number and the food was brought out to our table.

True to our nature, we ordered a bit of everything that’s popular (sadly, no brisket):

  • Smoked chicken thighs – AMAZING. Perfectly cooked, juicy, slighty crisky and smokey. The sauce was delicious!
  • Pulled pork and grits – my favourite of the meal. It was hearty and tasted like a home-cooked Southern meal. Goes great with their table BBQ sauce.
  • Sweet tea chicken sandwich – this was Toby’s all time favourite. Although the bun sucked and kept falling apart, but the flavour of the fried chicken was SO GOOD. I’d come back just for this chicken!
  • Fried corn, fried green tomatoes, and banana pudding were just okay.

For everything above we dropped $61 which we thought was pretty reasonable! They also had a pretty good red sauce and white sauce on the table that they sell at the local Piggly Wiggly if you wanted to bring some home.

If you’re into BBQ, there are tons of other BBQ places around Birmingham also with very high reviews. Next time, I’d stay an extra day or two just to try out more places!

Just outside of Birmingham

Barber Vintage Motorsports Museum

Address: 6030 Barber Motorsports Pkwy, Leeds, AL 35094
Hours: 10am-5pm Mon to Sat, 12pm-5pm Sun (check the website for the most up to date info)
Cost: $20 per adult, $15 per child
Time needed here: at least 2 hours
Website: http://www.barbermuseum.org/

If you’re into motorcycles and the motorsport industry, this is the place for you! If you’re not into motorcycles, you should come here anyway!

The Barber Vintage Motorsports Museum has the largest collection of motorcycles in the world. There are over 1000 mint condition motorcycles on display from every era. Neither Toby and I are into motorsports, but this place was so highly reviewed in our research that we had to put it on our list to see what all the hype was about. We’re so glad we did because this is hands down one of the most aesthetically pleasing museums we’ve ever been in. Right from the beginning you’re faced with a shit ton of motorcycles, all perfectly lined up and shiny. The reflection off of all the chrome is mesmerizing. Not only was it cool to see all the motorcycles throughout the years, they also had sections of different type of motorsports such as drag racing, speed racing, dirt biking so you can compare the difference between the different types of motorcycles.

Apart from racing, our favourite part of the museum was actually the history of the invention of motorcycles. They had a steam-operated bicycle that is said to be one of the earliest models of the motorcycle. Back in the day, motorcycles were made by literally adding a motor attachment to a bicycle and as time went on, it became more and more custom and a separate machine on its own. They have war time bikes, Arnott’s biscuit bikes, holiday side car bikes, snowmobile bikes…etc. If you can think of a type and era of bicycle, they’ll probably have it on display! It was honestly such a cool museum to visit and I highly recommend everyone to go! It took us about 1.5 hours here to walk through everything, but if you’re a motorcycle enthusiast, you could easily spend much longer, reading through all of the information plaques.

A little bit of Czech ❤️
A little bit of Australia ❤️
Teeny tiny bikes that Toby remembers from his childhood

Statue of Liberty Replica

Address: 516 Liberty Pkwy, Vestavia Hills, Alabama, 35242
Hours: 6am-9pm? I can’t really find a direct source on the opening hours apart from what’s listed on google maps
Cost: Free
Time needed here: 10 minutes

View from the parking lot walking up to the statue

Something totally random and unexpected to find in Birmingham is a Statue of Liberty replica that’s one-fifth the original size. This statue was commissioned by the Liberty National Life Insurance Company as their symbol and sat on top of their building in downtown Birmingham from 1958. In 1989 the statue was moved to its current location (I couldn’t find a reason why).

There’s not much to do here apart from gaze at this statue – it actually is a pretty good replica compared to the real lady liberty. You don’t need to spend much time here and if you’ve seen the real thing, it’s pretty much just a smaller version so feel free to skip it if you’re on a time crunch. There’s a small parking lot you can park your car, then it’s a 30 second walk to the statue.

Toby for size reference

Oak Mountain State Park – Kings Chair Overlook Hike

Cost: $5 per adult for admission into the state park
Hours: 7am-8pm, daily
Park Website: https://www.alapark.com/parks/oak-mountain-state-park

Length: 5.4km total
Elevation Gain: 360m
Trail type: Out & back
Difficulty/Terrain: moderately strenuous, mostly uphill with a moderate incline, nice walking terrain
Estimated duration: 2 hours total
Starting point: North Trailhead Parking Lot (975W+43, Pelham, AL 35242)
Things to bring: water bottle, sunscreen & hat (most of the trail is shaded with some sunny area), good hiking shoes, tick/insect repellent depending on season, screenshot of the trail map
More Trail info: https://www.alltrails.com/trail/us/alabama/king-s-chair-overlook-loop (we didn’t do the full loop, just the out and back on the blue trail)

Located just 30 minutes outside of Birmingham, Oak Mountain State Park is Alabama’s largest park and offers recreational activities such as hiking, fishing, camping, horseback riding, and biking.

There are numerous hikes in this state park, but due to timing, we only went on the most popular hike, the King’s Chair Overlook. You can reach the overlook through a few different trail paths and make it into a loop, but we took the most direct route by starting on the blue trail and followed the trail left until we reached the overlook (I’ve highlighted our path in the map below) then turned back the way we came.

Overview of the path (blue trail) we took to get to King’s Chair Overlook in Oak Mountain State Park

The trail starts at the North Trailhead Parking lot. It’s pretty easily accessible with enough parking for at least 20 cars. We started at 8am to try and escape the heat and there was only one other car there when we arrived. It was a little busier when we left but still plenty of parking.

Overall the hike was moderately strenuous with a pretty consistent moderate incline almost all of the way. It took us about 2 hours total. It was a lovely walk through the forest and the views at the top were great with an overlook of the tree canopy below, but if I’m being honest, it wasn’t a unique view with interesting structures or special scenery. It was like any other overlook in any other state or country. So if you’re short on time and you’ve done overlook hikes before, I’d probably give this one a miss.

Ave Maria Grotto

Address: 1600 St Bernard Dr, Cullman, AL 35055
Hours: 9am-5pm Mon-Sat, 11:30am-5pm Sunday
Admission: $10 per person
Time needed here: 20 – 30 minutes
Website: http://www.avemariagrotto.com/

If you’re looking for something a little out of the ordinary, the Ave Maria Grotto is a garden area outside of the Saint Bernard Abbey that is home to handmade miniature replicas of famous religious places around the world.

Created by Brother Joseph, a Benedictine monk of the abbey for nearly 70 years, he built his first miniatures in 1912 and at first they were placed near the monastery, but the large number of visitors that would come to see them resulted in them being moved to their current location in the grotto. The current collection includes 125 small stone and cement structures and is built out of stone, concrete, and unwanted donated materials (e.g., broken plates, costume jewelry, ceramic tile, beads, marbles, seashells, etc.).

The Ave Maria Grotto is located 1 hour north of Birmingham. It’s $10 admission per person and will take you roughly 20-30 minutes to walk through the winding garden of miniature scenes. If you’re really into miniatures, then check this place out – if not, then it won’t be quite worth the 1 hour detour just to get here. We stopped by on our way from Birmingham to Huntsville.

A Sample Itinerary

Double check all opening days and times before going! Some places are not open every day.

Day 1:

Day 2:

Some Final Thoughts

  • The Barber Vintage Motorsports Museum was one of the highlights of the area!
  • Saw’s BBQ is AMAZING. I still dream about the pulled pork and cheesy grits.
  • Book tickets in advance for Sloss Furnaces.
  • Not all the attractions and museums are open everyday. Double check the opening times before planning your trip!
  • Will I ever know why Vulcan doesn’t have pants???

Chicken and Andouille Sausage Jambalaya


Date Published: Jan 21st, 2025 | Last Updated: Jan 21st, 2025
Author: Abby |Category: mains
Serves: 6 | Prep time: 30 mins | Cook time: 45 mins

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What is Jambalaya?

Jambalaya is a savoury rice dish often made with chicken and Andouille sausage, but can contain any variety of proteins. It’s a staple in Louisiana cuisine and is very similar to gumbo in terms of flavour (think of this as a rice version to the stew). The ingredients to both of these dishes are so similar that when I’m making one, I’ll usually make the other 😅. To best describe Jambalaya as a dish, I’d say it’s like an earthy rustic paella – which is not surprising since it has roots from both Spanish and French cuisines.

Special Southern Seasonings:

There are 2 special seasonings in this recipe that I had to order specifically to make this as authentic as possible.

Cajun Seasoning – This is a blend of spices that adds salt, spiciness, and smokiness to the dish. Common go-to brands are “Tony Chachere’s Creole Seasoning” or “Slap Ya Mama Cajun Seasoning“. If you can’t find either around you, a quick Google search will yield many recipes to make a spice blend of your own.

Gumbo Filé / Filé Powder – Filé powder, also known as gumbo filé, is a spice that is made from dried ground leaves of the sassafras tree. This powder has dual purpose as a thickening agent and also provides earthy flavours. The aroma is similar to that of sage and bay leaf. If you can’t find gumbo filé in a pinch, consider using cornstarch to thicken and some pinches of sage – it won’t be quite the same, but it’ll be similar enough.

Creole vs Cajun – adding tomatoes is optional

Both Creole and Cajun food are Louisiana cuisines from different areas. Think of Creole as city-style cooking with more variety of ingredients at their disposal, whereas Cajun food can be considered country-style cooking with ingredients that are more limited to what can be harvested and what is available. Tomatoes is one of those ingredients that is commonly seen in Creole food, but not Cajun. Across my hours of research, I found tomatoes incorporated into many recipes, but also just as equal number of comments omitting the tomatoes to tailor to the authenticity of cajun rustic flavours. I’ve chosen to exclude tomatoes in my recipe to bring out the earthy flavours more, but feel free to add a can of crushed tomatoes if you want it more tangy.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 500g / 1lb chicken thighs, cut to 2.5cm pieces
  • 1/2 Tbsp + 2 tsps Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1 Tbsp of bacon fat (you can use vegetable oil or lard instead)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 stick of celery, diced small
  • 1 + 0.5 tsps gumbo filé/filé powder
  • 2 tsps Worcestershire sauce
  • 1.25 cups of uncooked white rice, rinsed (a long-grain white rice is preferred, but you can also use basmati. Jasmine is okay but will be a little softer and mushier)
  • 2.5 cups of chicken stock
  • Garnish: sliced spring onions

*Note: if you prefer a tomato-based jambalaya, add in one 16oz crushed can of tomatoes just after the vegetables have softened (between step 4 and 5).

Directions:

In a small mixing bowl, mix the diced chicken with 1/2 Tbsp of Cajun seasoning and let it marinate until ready to use.

In a deep pan on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.

In the same pan, add in the marinated diced chicken (from step 1) and sear both sides until lightly brown, about 1-2 minutes per side. You don’t want to fully cook the chicken at this time. When browned, remove from the pan and set aside.

Still in the same pan, add in the garlic, onion, green bell pepper, and celery. Sauté for 5-8 minutes until the vegetables are soft.

Add in 1 tsp gumbo filé, 2 tsps Cajun seasoning and 2 tsps Worcestershire sauce. Mix well, then add in the Andouille sausage (from step 2) and the chicken (from step 3). Cook for 5 minutes.

Add in 1.25 cups of white rice and 2.5 cups of chicken stock. Mix well, turn the heat down to LOW and put the lid on, checking on it every few minutes to give it a stir, ensuring nothing sticks to the bottom. Let the rice cook until all the liquid has been absorbed. If the rice is still undercooked once the liquid is gone, add a little more chicken stock to continue cooking.

Once the rice is cooked, turn off the heat, mix in another 0.5 tsp gumbo filé, taste and adjust salt as needed.

Garnish with sliced spring onions. Enjoy!

Summarized Recipe:

Chicken and Andouille Sausage Jambalaya

Date Published: Jan 21st, 2025 | Last Updated: Jan 21st, 2025
Author: Abby |Category: mains
Serves: 6 | Prep time: 30 mins | Cook time: 45 mins

Ingredients:

  • 500g / 1lb chicken thighs, cut to 2.5cm pieces
  • 1/2 Tbsp + 2 tsps Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1 Tbsp of bacon fat (you can use vegetable oil or lard instead)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 stick of celery, diced small
  • 1 + 0.5 tsps gumbo filé/filé powder
  • 2 tsps Worcestershire sauce
  • 1.25 cups of uncooked white rice, rinsed (a long-grain white rice is preferred, but you can also use basmati. Jasmine is okay but will be a little softer and mushier)
  • 2.5 cups of chicken stock
  • Garnish: sliced spring onions

*Note: if you prefer a tomato-based jambalaya, add in one 16oz crushed can of tomatoes just after the vegetables have softened (between step 4 and 5).

Directions:

  1. In a small mixing bowl, mix the diced chicken with 1/2 Tbsp of Cajun seasoning and let it marinate until ready to use.
  2. In a deep pan on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.
  3. In the same pan, add in the marinated diced chicken (from step 1) and sear both sides until lightly brown, about 1-2 minutes per side. You don’t want to fully cook the chicken at this time. When browned, remove from the pan and set aside.
  4. Still in the same pan, add in the garlic, onion, green bell pepper, and celery. Sauté for 5-8 minutes until the vegetables are soft.
  5. Add in 1 tsp gumbo filé, 2 tsps Cajun seasoning and 2 tsps Worcestershire sauce. Mix well, then add in the Andouille sausage (from step 2) and the chicken (from step 3). Cook for 5 minutes.
  6. Add in 1.25 cups of white rice and 2.5 cups of chicken stock. Mix well, turn the heat down to LOW and put the lid on, checking on it every few minutes to give it a stir, ensuring nothing sticks to the bottom. Let the rice cook until all the liquid has been absorbed. If the rice is still undercooked once the liquid is gone, add a little more chicken stock to continue cooking.
  7. Once the rice is cooked, turn off the heat, mix in another 0.5 tsp gumbo filé, taste and adjust salt as needed. Garnish with sliced spring onions. Enjoy!

Cajun Chicken, Shrimp, and Andouille Sausage Gumbo


Date Published: Jan 16th, 2025 | Last Updated: Jan 16th, 2025
Author: Abby |Category: mains, soup
Serves: 6 | Prep time: 30 mins | Cook time: 2.5 hours

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The first time I ever had southern food was years ago and the unique rich earthy flavours drew me in from the very beginning. Making the perfect gumbo has been on my ‘to cook’ list for as long as I can remember and this past weekend I made it my mission to make the best gumbo I could through a lot of research and many hours in the kitchen. No corners were cut in the making of this recipe. Shrimp shells are saved to extract the seafood flavours into the broth, bacon fat is used for extra flavour, time and care is taken to create a beautiful deep caramelized roux, and not 1, not 2, but 3 proteins are used to make this the most flavourful and filling gumbo you can find! Even Toby, who usually doesn’t like gumbo, loved this version!

What is Gumbo?

Gumbo is a a southern style stew commonly made with chicken, Andouille sausage and/or seafood (spoiler: I use all 3 in my recipe). It’s actually the official state cuisine of Louisiana! What makes this stew unique is the deep earthy flavours that comes from a carefully watched browned roux, cajun seasoning, and filé powder (more on that below).

What is a roux?

The secret to a good gumbo starts at the beginning: with a good roux. A roux is a thickening agent made with a mixture of equal parts fat and flour. It is cooked slowly with constant care and whisking to add a richness to a dish. The colour of the roux will vary depending how long you cook it, ranging from white, brown, or dark brown. The longer you cook it, the more intense the flavour, but the less the thickening power. The same works vice versa – the less you cook it, the more thickening power but the blander the flavour. I like to go with a deep caramel colour to get the best of both worlds. You can use any kind of fat, but I chose to use bacon fat for the most flavour. You must constantly stir and watch the roux, as it can easily burn. This is a labour of love and can take up to 30-40 minutes, but it will be well worth it!

Special Gumbo Seasonings:

There are 2 special seasonings in this gumbo that I had to order specifically to make this as authentic as possible.

Cajun Seasoning – This is a blend of spices that adds salt, spiciness, and smokiness to the dish. Common go-to brands are “Tony Chachere’s Creole Seasoning” or “Slap Ya Mama Cajun Seasoning“. If you can’t find either around you, a quick Google search will yield many recipes to make a spice blend of your own.

Gumbo Filé / Filé Powder – Filé powder, also known as gumbo filé, is a spice that is made from dried ground leaves of the sassafras tree. This powder has dual purpose in a gumbo: as a thickening agent and also provides earthy flavours. The aroma is similar to that of sage and bay leaf. If you can’t find gumbo filé in a pinch, consider using cornstarch to thicken and some pinches of sage – it won’t be quite the same, but it’ll be similar enough. Some gumbo recipes will use okra as the thickening agent instead.

Creole vs Cajun – adding tomatoes is optional

Both Creole and Cajun food are Louisiana cuisines from different areas. Think of Creole as city-style cooking with more variety of ingredients at their disposal, whereas Cajun food can be considered country-style cooking with ingredients that are more limited to what can be harvested and what is available. Tomatoes is one of those ingredients that is commonly seen in Creole food, but not Cajun. Across my hours of research, I found tomatoes incorporated into many recipes, but also just as equal number of comments omitting the tomatoes to tailor to the authenticity of cajun rustic flavours. I’ve chosen to exclude tomatoes in my recipe to bring out the earthy flavours more, but feel free to add a can of crushed tomatoes if you want it more tangy.

Served with rice vs potato salad?

Gumbo is commonly served with white rice, but I’ve seen multiple people get a heaping blob of cold potato salad right in the middle of their hot soup. This mix of hot and cold seemed so bizarre, but I gave it a go and it wasn’t half bad! The cold potato salad cuts into the heavy rich flavours of the gumbo and actually works quite well. Toby wasn’t as much of a fan of the combination as I was. 😅

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Broth:
    • 4 cups chicken stock
    • 4 cups beef stock
    • 1 kg/2 lbs of raw shrimp with shells, deveined without heads
  • 1 Tbsp + 2/3 cup bacon fat (you can use vegetable oil or lard instead, but the bacon fat adds extra flavour)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 1 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 bunch celery, diced
  • 4 large chicken thighs, bone-in (with or without)
  • 1 Tbsp Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • 4 tsps gumbo filé/filé powder
  • 2 Tbsps Worcestershire sauce
  • Garnish: sliced spring onions
  • Serve with: white rice or potato salad

Directions:

Prepare the broth:

In a small pot on MED heat, add in 4 cups of chicken stock and 4 cups of beef stock.

Remove the shells from the shrimp and add the shells into the stock. Let it simmer on the lowest heat for at least 20 minutes (or longer) while you prepare the rest of the ingredients. Keep the lid on with a small crack to avoid evaporation and boiling over.

Brown the sausage:

In a large soup pot on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer). Once browned, remove the sausage onto a plate and set aside.

Make the roux:

Using the same pot on MED heat with the residual oil from the sausage, melt in the 2/3 cup bacon fat. Sprinkle 1 cup of flour over the melted fat and whisk the flour until combined. Continue to whisk regularly until you get a thick paste that is the colour of milk chocolate (this step is tedious and can take 30-40 minutes, take your time, don’t let the roux burn!).

Once your roux reaches the desired colour, add in the vegetables: 3 cloves minced garlic, onion, green pepper, and celery. Sauté until the vegetables are soft (8-10 minutes), making sure you regularly scrape the bottom of the pot so nothing sticks. You can put a lid on the let the vegetables sweat to speed up the softening process.

When the vegetables have softened, strain the shrimp shells from the broth (in step 1) and slowly pour the broth into the vegetable/roux mixture while stirring at the same time so no clumps form.

Let the soup come to a simmer then add in 1 Tbsp Cajun seasoning, 1/2 tsp dried thyme, 3 bay leaves, and 4 bone-in chicken thighs. Simmer for 1 hour, partially covered with a lid.

After 1 hour, remove the chicken into a bowl and add in the cooked sausage (from step 2) back into the soup along with 2 tsps of gumbo filé. Simmer for another 15 minutes.

While the soup continues to simmer, use two forks to shred the cooked chicken and remove the bone and skin (if present).

When the timer is up, add the shredded chicken back into the soup with the de-shelled raw shrimp (from step 1), and 2 more tsps of gumbo filé. Let it simmer for another 3-5 minutes until the shrimp is fully cooked, then turn off the heat.

Add in 2 Tbsps Worcestershire sauce, stir, and taste. Adjust salt, pepper, Cajun seasoning or Worcestershire as needed.

Done! Serve with rice or potato salad. Enjoy!

Summarized Recipe:

Cajun Chicken, Shrimp, and Andouille Sausage Gumbo

Date Published: Jan 16th, 2025 | Last Updated: Jan 16th, 2025
Author: Abby |Category: mains, soup
Serves: 6 | Prep time: 30 mins | Cook time: 2.5 hours

Ingredients:

  • Broth:
    • 4 cups chicken stock
    • 4 cups beef stock
    • 1 kg/2 lbs of raw shrimp with shells, deveined without heads
  • 1 Tbsp + 2/3 cup bacon fat (you can use vegetable oil or lard instead, but the bacon fat adds extra flavour)
  • 340g/12 oz (1 package) Andouille sausage, sliced
  • 1 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 green bell pepper/capsicum, diced
  • 1 bunch celery, diced
  • 4 large chicken thighs, bone-in (with or without)
  • 1 Tbsp Cajun seasoning (I use ‘Slap Ya Mama’ brand, find it here)
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • 4 tsps gumbo filé/filé powder
  • 2 Tbsps Worcestershire sauce
  • Garnish: sliced spring onions
  • Serve with: white rice or potato salad

Directions:

  1. Prepare the broth:
    • In a small pot on MED heat, add in 4 cups of chicken stock and 4 cups of beef stock.
    • Remove the shells from the shrimp and add the shells into the stock. Let it simmer on the lowest heat for at least 20 minutes (or longer) while you prepare the rest of the ingredients. Keep the lid on with a small crack to avoid evaporation and boiling over.
  2. Brown the sausage:
    • In a large soup pot on MED-HIGH heat, melt 1 Tbsp of bacon fat and sear the sliced Andouille sausages on both sides until browned (you may want to do this in batches if you can’t fit all the sausage in a single layer).
    • Once browned, remove the sausage onto a plate and set aside.
  3. Make the roux:
    • Using the same pot on MED heat with the residual oil from the sausage, melt in the 2/3 cup bacon fat. Sprinkle 1 cup of flour over the melted fat and whisk the flour until combined. Continue to whisk regularly until you get a thick paste that is the colour of milk chocolate (this step is tedious and can take 30-40 minutes, take your time, don’t let the roux burn!).
  4. Once your roux reaches the desired colour, add in the vegetables: 3 cloves minced garlic, onion, green pepper, and celery. Sauté until the vegetables are soft (8-10 minutes), making sure you regularly scrape the bottom of the pot so nothing sticks. You can put a lid on the let the vegetables sweat to speed up the softening process.
  5. When the vegetables have softened, strain the shrimp shells from the broth (in step 1) and slowly pour the broth into the vegetable/roux mixture while stirring at the same time so no clumps form.
  6. Let the soup come to a simmer then add in 1 Tbsp Cajun seasoning, 1/2 tsp dried thyme, 3 bay leaves, and 4 bone-in chicken thighs. Simmer for 1 hour, partially covered with a lid.
  7. After 1 hour, remove the chicken into a bowl and add in the cooked sausage (from step 2) back into the soup along with 2 tsps of gumbo filé. Simmer for another 15 minutes.
  8. While the soup continues to simmer, use two forks to shred the cooked chicken and remove the bone and skin (if present). When the timer is up, add the shredded chicken back into the soup with the de-shelled raw shrimp (from step 1), and 2 more tsps of gumbo filé. Let it simmer for another 3-5 minutes until the shrimp is fully cooked, then turn off the heat.
  9. Add in 2 Tbsps Worcestershire sauce, stir, and taste. Adjust salt, pepper, Cajun seasoning or Worcestershire as needed. Done! Serve with rice or potato salad. Enjoy!