When it’s cold and blustery, all we can think about is buying a one-way ticket to New Orleans, where our first stop would be for a belly-warming bowl of spicy gumbo. We love the complex flavors, and the thick comforting broth (the secret, as any self-respecting Cajun would tell you, is in the roux). But here’s the good news: It’s easy to get that great New Orleans taste right in your home kitchen. Here are ten of our favorite recipes.

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Chicken and Andouille Gumbo

This classic version has chicken, andouille sausage, shrimp and okra. (And we’ll be having seconds.)

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Chicken, Crab, and Andouille Sausage Gumbo

Coterie member Heidi Larsen adds crab to her gumbo and we are here for it.

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Coconut Curried Sausage and Veggie Gumbo

We love the Asian-Cajun mashup in this gumbo, thanks to a can of coconut milk and spices like curry powder and coriander (and bonus—even the roux is gluten-free).

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My All-Time Favorite Gumbo

Thick enough that you could eat it with a fork. (Just the way we like it.)

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Spicy Weekend Gumbo with Shrimp and Sausage

Serve this over a big bowl of rice (or quinoa, if you’re feeling different).

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Thanksgiving Turkey Gumbo

We promise: This is the best way to use up all your holiday leftovers (especially when you serve it over mashed potatoes).

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Whole 30 Chicken and Sausage Gumbo

This genius recipe uses arrowroot starch instead of flour in the roux — which makes it totally Whole 30 and Paleo compliant. Pardon us while we break out the Mardi Gras beads.

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One-Pot Chicken and Shrimp Gumbo

This super quick gumbo is ready in 30 minutes and only uses one pot. Hello, weeknight savior!

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Chicken, Sausage and Shrimp Gumbo

We like ours with extra cayenne, but feel free to tone down to your preferred spiciness.

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Gumbo Cupcakes

All hail Coterie member Stefani Pollack for the most creative take on gumbo—the cupcake! We love serving these savory treats as appetizers on game day or at a Mardi Gras party.

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