With all that in mind, the tester found the chicken and sausage gumbo ... a bit spicy. The broth base is thick and filling, making it hearty like a stew, but not too thick to be a soup.

In New Orleans, they call it a "gumbo." The quintessential New Orleans ... McIlhenny developed a spicy sauce he called "Tabasco." Andouille sausage consists of coarse ground pork and spices.