I thought I would share 2 amazing #Holidays with you this morning which falls on October 12 and they are National Gumbo Day #NationalGumboDay & National Pulled Pork Day #PulledPorkDay. If you were to create both recipes, you would have leftovers for days to come.
Or you could freeze both dishes and have them this Winter when the Weather is nasty and you don’t feel like cooking. In our home we have Pulled Pork a lot but never Gumbo because Charlie and I don’t like it but David does.
I was thinking I might make both dishes this week and freeze them so we can have meals later in the year when the #Holidays arrive and we get crazy busy and don’t have time to cook. What about you. Would you prefer to celebrate Gumbo or Pulled Pork and why? Do you have a recipe for either dish you could share with us?
I found a couple recipes online to share with you until I make Pulled Pork here. Then I will share my recipe with you. Looks like I need to go shopping because we use Pork Roast to make Pulled Pork and we used our last Pork Roast the other day when I made Roast for dinner. I hope I can find some on sale this weeek.
Now let’s talk about National Gumbo Day which as I said earlier falls on October 12th, Gumbo is a flavorful celebration of one of Louisiana’s most iconic dishes: gumbo! Gumbo is a hearty stew, rich in history and taste. Gumbo brings together a blend of cultures and culinary traditions that reflect the diverse heritage of the American South.
What Is Gumbo?
Gumbo is a savory dish typically made with:
- A strongly flavored stock
- Meat or shellfish (like chicken, sausage, shrimp, or crab)
- A thickener (roux, okra, or filé powder)
- The “holy trinity” of vegetables: onions, celery, and bell peppers
Gumbo is usually served over rice and varies widely between Cajun and Creole styles.
History & Significance
- Did you know Gumbo originated in the 18th Century along the Gulf Coast, influenced by African, French, Spanish, Native American, and Caribbean cuisines.
- The name “gumbo” may come from a West African word for okra.
- National Gumbo Day was created to honor this recipe and encourage people to explore its rich cultural roots.
Let’s Celebrate National Gumbo Day
- Start your celebration by cooking a pot of gumbo at home using your favorite recipe or try a new variation.
- Visit a local restaurant that serves authentic Louisiana-style gumbo and order a bowl of Gumbo for yourself to try.
- Share gumbo with friends and family to celebrate community and comfort food.
If you’re curious, I can help you find gumbo recipes like the recipe below or restaurants near you that serve Gumbo just leave me a comment with what you’re looking for.
Here’s a hearty and flavorful gumbo recipe that brings the taste of Louisiana right to your kitchen 🍲:
Classic Cajun Gumbo Recipe
Ingredients
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 6 garlic cloves, minced
- ½ bunch fresh parsley, chopped
- 3 tbsp salt-free Cajun seasoning
- 2 tsp dried thyme
- 2 bay leaves
- ½ tsp cayenne pepper
- 1 lb boneless, skinless chicken thighs (or 4 cups shredded rotisserie chicken)
- 14 oz andouille sausage, sliced
- ¼ cup neutral cooking oil
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- ½ bunch scallions, sliced
- Cooked white rice, for serving
- Filé powder and hot sauce (optional)
Instructions
- Prep the veggies: Dice bell pepper, onion, and celery. Mince garlic and chop parsley.
- Season the chicken (if raw): Toss with salt, pepper, and Cajun seasoning.
- Brown the sausage in a large pot, then remove.
- Brown the chicken (if raw), then remove.
- Make the roux: Add butter, oil, and flour. Stir constantly over medium heat until it turns a deep brown (like melted chocolate), 10–20 minutes.
- Add veggies: Stir in the diced vegetables and cook until soft.
- Combine everything: Add garlic, sausage, chicken, and spices. Stir well.
- Simmer: Pour in chicken broth, bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes.
- Serve: Ladle over rice, garnish with scallions, and add filé powder or hot sauce if desired.
Here is fun fact for you. Gumbo is even better the next day, so don’t be afraid to make a pot of Gumbo ahead! If you want a seafood version or a vegetarian twist too leave me a comment and I will get to work looking for recipes for you.
National Pulled Pork Day – happens every October 12th. Meat lovers unite to celebrate National Pulled Pork Day, a holiday dedicated to the smoky, savory goodness of slow-cooked pork shoulder. Whether it’s piled high on a bun, served with tangy barbecue sauce, or paired with classic sides like coleslaw and baked beans, pulled pork is a Southern staple that’s earned national love.
How to Celebrate #PulledPorkDay:
- Host a backyard BBQ with pulled pork as the star.
- Try a new recipe—from Carolina-style vinegar-based to Memphis dry rub.
- Visit a local smokehouse or BBQ joint and support pitmasters.
- Share your feast on social media using #PulledPorkDay.
If you want help crafting a pulled pork recipe or planning a themed party? I’ve got ideas sizzling! Just leave me a comment with what you’re looking for and I will get to work.
Here’s a classic pulled pork recipe that’s rich, tender, and perfect for sandwiches or BBQ platters 🍖:
Ingredients
- 2 kg boneless pork shoulder
- 2 garlic cloves, minced
- 8 tbsp tomato ketchup
- 4 tbsp cider vinegar
- 2 tbsp paprika
- 2 tbsp dark muscovado sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- Black pepper to taste
- Optional: coleslaw and chips for serving
Instructions
- Make the sauce: Mix ketchup, vinegar, paprika, sugar, Worcestershire sauce, mustard, garlic, and pepper in a bowl.
- Marinate: Coat the pork with the sauce, cover, and refrigerate for 2–3 hours or overnight.
- Cook:
- Slow cooker: Place pork and sauce in the cooker on low for 8–10 hours.
- Oven: Bake covered at 140°C (275°F) for 6–8 hours, basting occasionally.
- Rest and reduce: Let pork rest for 10 minutes. Skim fat from the cooking liquid and boil to reduce slightly.
- Shred and serve: Remove skin and fat, shred with forks, mix with sauce, and serve hot in buns with coleslaw and chips.
This recipe serves 8 and contains about 271 calories per serving.
If you would you like a version tailored for a smoker, Instant Pot, or a specific flavor profile like spicy or sweet just leave me a comment and I will get to work on what you’re looking for.
Thank you,
Glenda, Charlie and David Cates
