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The Best Creole Gumbo Recipe

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Description

Gumbo is a classic Cajun and Creole dish that originated in Louisiana. It's a flavorful stew that's made with a roux, the holy trinity of onions, bell peppers, and celery, and a variety of proteins such as sausage, chicken, and shrimp. This Creole Gumbo recipe is rich, spicy, and packed with flavor. It's perfect for a cozy dinner on a cold day or for sharing with friends and family.

Prep Time

Preparation time for this Creole Gumbo recipe is approximately 45 minutes.

Cook Time

Cooking time for this Creole Gumbo recipe is approximately 2 hours.

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken breast, cut into small pieces
  • 1 pound shrimp, peeled and deveined
  • 6 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon hot sauce
  • 4 bay leaves
  • Salt and pepper to taste
  • 4 cups cooked white rice

Equipment

  • A large pot or Dutch oven
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A ladle

Method

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the flour and stir constantly until it becomes a dark brown color, about 20-25 minutes. This is your roux.
  3. Add the onions, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes, until the vegetables are soft.
  4. Add the andouille sausage and chicken to the pot and cook for 10-12 minutes, until the chicken is no longer pink.
  5. Add the chicken broth, Worcestershire sauce, Cajun seasoning, hot sauce, bay leaves, salt, and pepper to the pot and stir well.
  6. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer for 1 hour.
  7. Add the shrimp to the pot and cook for an additional 10-12 minutes, until the shrimp are pink and cooked through.
  8. Remove the bay leaves from the pot and discard.
  9. Serve the gumbo over cooked white rice.

Notes

This Creole Gumbo recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This Creole Gumbo recipe serves 8 and has the following nutrition information per serving:
  • Calories: 595
  • Protein: 34g
  • Fat: 34g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 1703mg

Recipes FAQ

What is the Holy Trinity?

The Holy Trinity is a combination of onions, bell peppers, and celery that is commonly used in Cajun and Creole cooking.

What is Cajun seasoning?

Cajun seasoning is a blend of spices that typically includes paprika, cayenne pepper, garlic powder, onion powder, and dried herbs such as thyme and oregano. It adds a spicy and flavorful kick to dishes.

Can I use a different type of sausage?

Yes, you can use any type of sausage that you prefer. Just make sure that it's fully cooked before adding it to the gumbo.

Recipe Tips

  • Be patient when making the roux. It takes time to get it to the right color and consistency.
  • Don't skip the bay leaves. They add a lot of flavor to the dish.
  • You can adjust the spice level by adding more or less Cajun seasoning and hot sauce.
  • Feel free to add other proteins such as crab, crawfish, or beef to the gumbo.
  • Serve the gumbo with a side of crusty bread for dipping.

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