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New Orleans Creole Gumbo

New Orleans Creole Gumbo is a rich and flavorful soup that combines African, French, Spanish, and Native American influences. It typically includes a mix of meats or seafood and is thickened with a roux. Here's a recipe for a delicious Creole Gumbo:
Prep Time5 minutes
Active Time1 hour 25 minutes
Course: Soup
Cuisine: American, European
Yield: 3
Cost: $5

Materials

For the Roux:

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

For the Gumbo:

  • 1 pound andouille sausage, sliced into rounds
  • 1 pound chicken thighs, boneless and skinless, diced
  • 1 pound shrimp, peeled and deveined
  • 1 pound okra, sliced into rounds (fresh or frozen)
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 8 cups chicken or seafood broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Chopped green onions, for garnish
  • File powder (optional, for serving)

Instructions

Prepare the Roux:

  • In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat.
  • Gradually whisk in the flour, stirring constantly to avoid lumps.
  • Continue to cook and stir the roux until it turns a deep brown color, which can take about 15-20 minutes. Be patient and don't rush this step, as a dark roux is crucial for flavor.

Saute the Vegetables:

  • Add the chopped onion, bell pepper, celery, and garlic to the roux. Stir well and cook for about 5-7 minutes until the vegetables soften.

Add Meat and Spices:

  • Stir in the andouille sausage and diced chicken. Cook for another 5-7 minutes until the chicken starts to brown.
  • Add the diced tomatoes, bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.

Pour in Broth:

  • Slowly add the chicken or seafood broth while stirring constantly to prevent lumps from forming.

Simmer:

  • Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 45 minutes to an hour, or until the flavors meld and the chicken is tender.

Add Okra and Shrimp:

  • Add the sliced okra and shrimp to the pot and cook for an additional 5-10 minutes until the shrimp turn pink and the okra is tender.

Adjust Seasoning:

  • Taste the gumbo and adjust the seasoning with more salt, pepper, or cayenne if needed.