louisiana creole gumbo recipe

Written ByJenny Smyth Posted on
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The Best louisiana creole gumbo recipe

I’m so excited to share with you my favorite Louisiana Creole Gumbo recipe. This hearty stew has been a staple in my family for generations, and I’m sure it will become a favorite in yours too. The rich flavors and textures of this dish are a true representation of the Creole cuisine that originated in New Orleans. The combination of tender meat, flavorful vegetables, and dark roux is simply divine. Growing up in Louisiana, I was surrounded by the sights, sounds, and smells of this beautiful cuisine.

My grandmother would spend hours in the kitchen, cooking up big pots of gumbo for our family gatherings. She’d add in secret ingredients and spices that made everyone wonder what made her gumbo so special. As I grew older, I began to appreciate the art of making gumbo myself, experimenting with different ingredients and techniques to create my own unique recipes. There’s something truly magical about making gumbo from scratch. The process of slowly browning the roux, adding in the ‘holy trinity’ of onions, bell peppers, and celery, and then simmering it all together until the flavors meld together is truly therapeutic.

And when you take that first bite… oh boy! It’s like a taste explosion in your mouth. This recipe is more than just a meal – it’s an experience. It’s a connection to our heritage and culture, a way to bring people together around the table.

So go ahead, give this recipe a try, and see why Louisiana Creole Gumbo has been a beloved favorite for so long. One thing I love about this recipe is how versatile it is. You can serve it over rice, with some crusty bread on the side, or even as a filling for sandwiches or wraps. And don’t even get me started on the leftovers – this gumbo only gets better with time! But what really sets this recipe apart is its health benefits.

Gumbo is made with a variety of nutritious ingredients like lean meats, vegetables, and herbs that are packed with antioxidants and vitamins. It’s also relatively low in calories compared to other rich stews. Plus, when you serve it with some whole grains or vegetables on the side, you’ve got yourself a well-rounded meal that’ll keep you satisfied all day long. So if you’re looking for a new recipe to try out on your family or friends, look no further! This Louisiana Creole Gumbo recipe is sure to be a hit.

Louisiana Creole Gumbo

4.5 from 1198 votes

Louisiana Creole Gumbo is a hearty stew packed with chicken, andouille sausage, and shrimp, simmered in a rich, flavorful roux-based broth. This dish is perfect for a comforting meal, especially on a cold day.

Prep Time30 mins
Cook Time90 mins
Resting Time0 mins
Total Time2 hours 00 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roux

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

For the Gumbo

1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
6 cups chicken stock
2 tbsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 can (14.5 oz) diced tomatoes
1 tbsp Worcestershire sauce
1 tbsp hot sauce (optional)
2 green onions, chopped
2 tbsp chopped fresh parsley

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
2Gradually add the flour, stirring constantly with a wooden spoon to form a roux.
3Cook, stirring continuously, until the roux turns a deep brown color, similar to peanut butter.
4This should take about 20-25 minutes.
5Be careful not to burn the roux, as it can happen quickly.
6Once the roux has reached the desired color, add the chopped onion, bell pepper, and celery.
7Stir well to combine with the roux and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
8Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
9Add the chicken pieces to the pot and stir to coat in the roux mixture.
10Cook the chicken until it is no longer pink on the outside, about 5-7 minutes.
11Add the sliced andouille sausage and cook for an additional 3-5 minutes, stirring occasionally.
12Pour in the chicken stock and stir well to combine.
13Add the Cajun seasoning, salt, black pepper, paprika, dried thyme, dried oregano, and bay leaf.
14Stir to combine all the spices.
15Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-25 minutes, stirring occasionally.
16The gumbo should thicken slightly and the flavors should meld together.
17Add the diced tomatoes, Worcestershire sauce, and hot sauce (if using) to the pot.
18Stir well to combine.
19Add the shrimp and cook for 3-5 minutes, until the shrimp turn pink and are cooked through.
20Be careful not to overcook the shrimp, as they can become tough.
21Taste and adjust the seasoning if necessary.
22Remove the bay leaf.
23Ladle the gumbo into bowls and garnish with chopped green onions and fresh parsley.
24Serve hot with crusty bread or over steamed rice.
25Enjoy your Louisiana Creole Gumbo.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

Tips: To make this gumbo even more flavorful, use smoked andouille sausage. To make it spicier, add more hot sauce or serve with additional hot sauce on the side. For a vegetarian version, omit the chicken, sausage and shrimp and add more vegetables. You can also add okra to the gumbo for a more traditional Creole flavor.

Louisiana Creole gumbo is a dish that can be enjoyed year-round, but it’s especially nice to make for family gatherings or holiday meals. It’s a hearty stew that feeds a crowd and can be made in large batches, making it a great option for meal prepping.

I like to store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When reheating, I add a little water or chicken stock to thin it out if needed.

Gumbo is a versatile dish that can be served over rice, with crusty bread, or with a side of cornbread. It’s a dish that brings people together, and it’s a great way to share a taste of Louisiana with my loved ones.

It’s a good idea to make this dish for any occasion, as it’s a comforting and satisfying meal that everyone will enjoy.

❓ Frequently Asked Questions About Louisiana Creole Gumbo

Q1: What makes this gumbo so unique?

This gumbo is special because it combines traditional Creole flavors with modern twists and techniques.

Q2: Can I use store-bought roux instead of making my own?

No! One of the best things about gumbo is the process of making your own roux from scratch – it adds depth and richness to the dish.

Q3: How do I store leftover gumbo?

You can store leftover gumbo in an airtight container in the fridge for up to three days or freeze it for up to two months.

Q4: Can I adjust the spice level to suit my family’s taste?

Of course! If you prefer milder flavors or want to make it spicier for your kids (or yourself!), feel free to adjust the amount of cayenne pepper or red pepper flakes.

Q5: Is this recipe suitable for vegetarians/vegans?

Nope – this recipe features ground meat as one of its main ingredients.

Q6: Can I make this gumbo in a slow cooker?

Yes! In fact, slow cooking allows all those flavors to meld together perfectly – just brown the roux before adding everything else into your slow cooker.

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