louisiana creole gumbo recipe

Written BySheba G Updated On
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The Best louisiana creole gumbo recipe

This Louisiana Creole Gumbo recipe is a staple in our household. I’ve been making it for years, and my family loves it.

It’s a hearty stew that’s perfect for a weeknight dinner or a special occasion. The rich flavors of the gumbo are achieved through a combination of ingredients like okra, rice, and a variety of meats and seafood.

My kids love the way the okra thickens the broth, making it feel like a comforting hug in a bowl. I’ve experimented with different types of protein, but my favorite is using andouille sausage and chicken for added depth of flavor.

This recipe is also great because it’s relatively easy to make and can be customized to suit your tastes. Whether you’re serving it with some crusty bread or over rice, this gumbo is sure to become a family favorite.

We love serving it at family gatherings and potlucks because it’s easy to serve a crowd and everyone always asks for seconds. One of the best things about this recipe is that it’s incredibly versatile – you can make it as spicy or mild as you like, depending on your taste preferences.

The health benefits of this recipe are numerous, too – the okra adds fiber and protein, while the rice provides sustained energy. Overall, this Louisiana Creole Gumbo recipe is a true classic that never goes out of style.

Louisiana Creole Gumbo

4.8 from 1239 votes

Louisiana Creole Gumbo is a hearty, flavorful stew packed with chicken, and sausage, simmered in a rich, spicy roux-based broth. This dish is perfect for feeding a crowd and is a classic example of Louisiana cuisine.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Roux

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

For the Vegetables

1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced

For the Meat

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 lb andouille sausage, sliced
4 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt

For the Okra

1 lb okra, sliced

For the Rice

2 cups long-grain white rice

👨‍🍳Directions

1In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2Gradually add the flour, stirring constantly with a wooden spoon to combine.
3Cook, stirring continuously, until the roux turns a deep brown color, similar to chocolate.
4This process should take about 20-25 minutes and requires constant attention to prevent burning.
5If the roux becomes too dark, discard and start over.
6Once the roux has reached the desired color, add the chopped onion, bell pepper, and celery.
7Cook, stirring frequently, until the vegetables are softened and the onions are translucent.
8This should take about 5-7 minutes.
9Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
10Add the chicken pieces and andouille sausage to the pot.
11Cook, stirring occasionally, until the chicken is no longer pink on the outside.
12This should take about 5-7 minutes.
13Stir in the chicken broth, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, black pepper, and salt.
14Bring the mixture to a boil, then reduce the heat to low.
15Let it simmer, partially covered, for about 45 minutes, stirring occasionally.
16After 45 minutes, add the sliced okra to the pot.
17Stir well to combine and cook for an additional 30 minutes, stirring occasionally.
18The okra should be tender and the gumbo should have thickened slightly.
19While the gumbo is simmering, cook the rice according to package instructions.
20Once the rice is cooked, set it aside until ready to serve.
21Taste the gumbo and adjust the seasoning if necessary.
22If you prefer a thinner gumbo, add a little more chicken broth or water.
23If you prefer a thicker gumbo, let it simmer uncovered for a few more minutes.
24Serve the gumbo hot over a bed of cooked rice.
25Enjoy your Louisiana Creole Gumbo.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 25g💛Saturated Fat: 7g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add shrimp or crawfish to the gumbo for added flavor and protein.

One thing I love about this Louisiana Creole Gumbo recipe is that it’s incredibly easy to store and reheat – simply let it cool completely before refrigerating or freezing for later use.

When reheating, be sure to add some hot sauce if you prefer an extra kick!

This gumbo makes an excellent addition to any meal – whether you’re serving it as a main course or as a hearty side dish.

❓ Frequently Asked Questions About Louisiana Creole Gumbo

1. What is Creole cuisine?

Creole cuisine is a unique blend of French, Spanish, African, and Caribbean influences that developed in Louisiana during the 18th century. It’s characterized by its bold flavors, rich sauces, and use of local ingredients like okra and rice.

2. What type of protein should I use in this gumbo?

You can customize the protein to your liking – some popular options include chicken, sausage (like andouille), shrimp, crab meat, or even tofu for a vegetarian option.

3. Can I make this gumbo ahead of time?

Yes! This gumbo freezes beautifully – simply let it thaw overnight in the fridge before reheating it on the stovetop or in the oven.

4. How do I thicken this gumbo?

To thicken this gumbo, you can use either okra or filé powder (a spice made from ground sassafras leaves). Simply add one cup of chopped okra or one teaspoon of filé powder towards the end of cooking time.

5. Can I serve this gumbo over something other than rice?

Absolutely! Some popular options include crusty bread, crackers, or even over zucchini noodles for a low-carb twist.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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