new orleans creole gumbo recipe

Written ByJenny Smyth Posted on
new orleans creole gumbo recipe
Jump to Recipe Jump to Video Print Recipe

The Best new orleans creole gumbo recipe

I’ve always been a fan of hearty, comforting dishes that bring people together, and New Orleans Creole Gumbo is definitely one of my favorites. This rich, flavorful stew is a staple of Louisiana cuisine, and for good reason – it’s a masterclass in layering flavors and textures to create a truly satisfying meal. The key to a great gumbo is the roux, which is essentially a mixture of flour and fat that’s cooked until it’s dark brown and fragrant.

This gives the gumbo its signature depth and complexity, and it’s what sets it apart from other types of soup or stew. I love serving gumbo over rice, which helps to soak up all the flavorful broth. My kids devour this dish whenever I make it, and I’m happy to oblige their requests because it’s just so darn delicious.

We often have family gatherings where we make big batches of gumbo and serve it with some crusty bread or crackers on the side. It’s a real crowd-pleaser, and I think that’s because it’s just so comforting and familiar. The best part about gumbo is that you can customize it to your taste by adding your favorite meats, seafood, or vegetables.

I like to use a combination of sausage, chicken, and shrimp for added protein and flavor. You can also add in some diced bell peppers or onions for extra flavor and texture. The beauty of gumbo is that you can make it as simple or as complex as you like, depending on your tastes and preferences.

My family loves when I make this dish because it’s just so filling and satisfying – we often have leftovers for days after making a big batch.

New Orleans Creole Gumbo

New Orleans Creole Gumbo

4.6 from 1686 votes

A hearty and flavorful gumbo filled with chicken, andouille sausage, and shrimp in a rich, spicy roux-based broth. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hr
Servings: 6Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

Produce

1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 bay leaves
1 bunch green onions, chopped

Meat

1 lb andouille sausage, sliced
2 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 lb shrimp, peeled and deveined

Pantry

6 tbsp butter
6 tbsp all-purpose flour
2 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 tbsp Cajun seasoning
1 tsp paprika
1 tsp thyme
1 tsp oregano
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
2 tbsp olive oil
1 tbsp vegetable oil
1 lb okra, sliced

For Garnish

1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, melt 6 tbsp butter over medium heat.
2Gradually add 6 tbsp flour to the melted butter, stirring constantly with a wooden spoon to form a roux.
3Cook the roux, stirring continuously, until it turns a dark brown color, similar to chocolate.
4This process should take about 15-20 minutes.
5Be careful not to burn the roux, as it can happen quickly.
6Once the roux has reached the desired color, remove it from the heat and set it aside.
7In the same pot, add 2 tbsp olive oil and 1 tbsp vegetable oil over medium heat.
8Add the sliced andouille sausage and cook until browned, about 5-7 minutes.
9Remove the sausage from the pot and set it aside, leaving the drippings in the pot.
10Add the chopped onion, bell pepper, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
11Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
12Stir in the Cajun seasoning, paprika, thyme, oregano, cayenne pepper, and black pepper.
13Cook for 1-2 minutes, stirring constantly.
14Gradually add the chicken broth to the pot, stirring constantly to combine with the roux.
15Stir in the diced tomatoes and bay leaves.
16Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
17Taste and adjust the seasoning if necessary.
18Add the sliced okra and cook for an additional 5-7 minutes, until the okra is tender.
19Add the cooked sausage, chicken, and shrimp to the pot.
20Cook for 10-15 minutes, until the chicken is cooked through and the shrimp are pink and cooked through.
21If the gumbo becomes too thick, thin it out with a little water.
22If it becomes too thin, let it simmer for a few more minutes to reduce the liquid.
23Serve the gumbo hot, garnished with chopped fresh parsley, chopped green onions, and shredded cheddar cheese.
24Enjoy with a side of crusty bread or rice.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: You can substitute andouille sausage with another type of smoked sausage if needed. For a spicier gumbo, add more cayenne pepper to taste.

Watch Video Of How New Orleans Creole Gumbo Works

This New Orleans Creole Gumbo recipe has been a staple in our household for years now – every time I make it, everyone raves about how delicious it is! It’s perfect for family gatherings or even just a cozy night in with some crusty bread or crackers on the side.

One thing I love about this recipe is how easily customizable it is – add your favorite meats, seafood, or veggies to suit your tastes. And don’t forget to store any leftovers in an airtight container in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About New Orleans Creole Gumbo

Q: What is the difference between Creole and Cajun gumbo?

A: Creole gumbo tends to be more refined and elegant in its flavor profile, with a focus on lighter roux colors and milder seasonings. Cajun gumbo, on the other hand, is often darker in color with a stronger emphasis on spicy seasonings.

Q: Can I make gumbo without okra?

A: Yes, you can omit okra if you’re not a fan or if you’re looking for a gluten-free option – simply omit the okra from the recipe.

Q: How do I thicken my gumbo if it becomes too thin?

A: If your gumbo becomes too thin during cooking, you can try adding more roux paste (flour mixed with fat) to thicken it up.

Q: Can I use different types of meat in my gumbo?

A: Absolutely – feel free to experiment with different types of meat like pork sausage or chicken thighs for added variety.

Q: Can I freeze my gumbo for later?

A: Yes – let your gumbo cool completely before transferring it to an airtight container or freezer bag for storage in the freezer.

Similar Posts