new orleans creole gumbo recipe

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The Best new orleans creole gumbo recipe

I’m so excited to share my New Orleans Creole Gumbo recipe with you all today. This dish is a staple of the city’s cuisine, and for good reason – it’s hearty, flavorful, and perfect for any occasion. Whether you’re looking for a comforting meal to warm up on a chilly day or a show-stopping dish to serve at your next family gathering, this recipe is sure to hit the spot.

I’ve been making it for years, and it’s always a crowd-pleaser. My kids love helping me in the kitchen, especially when we get to make this recipe together – they love watching the ingredients come together in a rich, velvety broth that’s just full of flavor. And let’s not forget about the health benefits – this gumbo is packed with protein from the sausage and chicken, as well as fiber and vitamins from the vegetables.

Plus, it’s easy to make in large batches, so you can feed a crowd without breaking a sweat. The best part? This recipe is incredibly easy to customize to your tastes – want more heat?

Add more cayenne pepper! Want a thicker broth? Add more roux!

The possibilities are endless, and I just love that about this recipe. So grab your apron and let’s get started on this delicious journey through the bayou.

New Orleans Creole Gumbo

4.8 from 986 votes

A classic New Orleans Creole gumbo featuring chicken, andouille sausage, and shrimp in a rich, flavorful roux-based broth. Serve over steamed rice for a comforting and hearty meal.

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

🥘Ingredients

For the Roux

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

For the Gumbo

1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 lb shrimp, peeled and deveined
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 bay leaves
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 combine.
3Cook, stirring continuously, until the roux turns a dark brown color, similar to chocolate.
4This process should take about 20-25 minutes.
5Be careful not to burn the roux.
6Add the chopped onion, bell pepper, and celery to the roux.
7Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
8Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
9Add the sliced andouille sausage to the pot and cook until browned, about 5 minutes.
10Add the chicken pieces and cook until they are no longer pink on the outside, about 5-7 minutes.
11Stir in the diced tomatoes, chicken broth, thyme, oregano, paprika, cayenne pepper, salt, black pepper, and bay leaves.
12Stir well to combine.
13Bring the gumbo to a boil, then reduce the heat to low.
14Let it simmer, uncovered, for about 45 minutes, stirring occasionally.
15If the gumbo becomes too thick, thin it out with a little water.
16Skim any foam or excess fat from the surface as it cooks.
17Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-5 minutes.
18Stir in the chopped green onions and parsley.
19Taste and adjust the seasoning if needed.
20Remove the bay leaves before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 25g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a spicier gumbo, add more cayenne pepper to taste. You can also add other vegetables like okra or file powder for added thickness and flavor.

Watch Video Of How New Orleans Creole Gumbo Works

This New Orleans Creole Gumbo recipe has become a staple in our household – we love serving it at family gatherings and potlucks because everyone always raves about how delicious it is. The best part?

It’s incredibly easy to make ahead of time – whether you’re reheating leftovers from last night’s dinner or freezing batches for future meals, this gumbo is always a crowd-pleaser. And when you store it properly in an airtight container or freezer bag, you can enjoy its rich flavors all week long.

❓ Frequently Asked Questions About New Orleans Creole Gumbo

Q: What is Creole cuisine?

A: 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 bold flavors, rich sauces, and an emphasis on local ingredients like seafood and spices.

Q: What makes this gumbo recipe authentic?

A: This recipe uses traditional ingredients like okra, bell peppers, onions, garlic, and filé powder to create a rich, dark roux that thickens the broth without adding any fillers or thickeners. Plus, we’re using high-quality sausage like Andouille for added depth of flavor.

Q: Can I make this gumbo without okra?

A: Yes! While okra is a traditional ingredient in gumbo recipes like this one, you can easily substitute it with other thickening agents like cornstarch or tapioca flour if you don’t have okra on hand.

Q: How long does this gumbo keep in the fridge?

A: This gumbo will keep for up to 3 days in the fridge when stored properly in an airtight container – just reheat it gently over low heat before serving.

Q: Can I freeze this gumbo for later?

A: Absolutely! This gumbo freezes beautifully – just transfer it to an airtight container or freezer bag after cooling it completely to room temperature. When you’re ready to serve it again, simply thaw it overnight in the fridge or reheat it from frozen over low heat.

Q: What are some fun ways to serve this gumbo?

A: One of my favorite ways to serve this gumbo is over cooked rice – it soaks up all that delicious broth perfectly! You can also serve it over egg noodles or even use it as a base for a hearty soup with some crusty bread on the side.

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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