Creole Gumbo
Dive into the heart of Louisiana cuisine with this authentic Creole Gumbo recipe—a bold, flavor-packed dish that combines rich, smoky Andouille sausage, tender chicken, succulent shrimp, and a medley of fresh vegetables. The gumbo begins with a perfectly crafted roux, cooked until deep chocolate brown to give the dish its signature depth. Simmered in a fragrant broth infused with Old Bay seasoning, thyme, and a hint of cayenne, this one-pot meal features vibrant okra and the iconic "holy trinity" of onion, bell pepper, and celery. Served over fluffy white rice and garnished with fresh parsley and green onions, this Creole classic is a soulful, comforting meal perfect for family gatherings or weeknight dinners. Experience a true taste of New Orleans with every hearty, spiced bite!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large yellow onion, diced
- 2 medium bell peppers, diced
- 3 stalks celery stalks, diced
- 4 cloves garlic, minced
- 12 ounces Andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 can (14.5 ounces) canned diced tomatoes, with juice
- 2 cups fresh or frozen okra, sliced
- 1.5 teaspoons Old Bay seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 0.25 teaspoon cayenne pepper
- 1 pound raw shrimp, peeled and deveined
- 0.5 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- 4 cups cooked white rice
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
Cook the roux while continuously stirring for about 20-25 minutes, or until it turns a deep chocolate brown color. Be careful not to let it burn.
Add the diced onion, bell peppers, celery, and garlic to the roux. Stir well and cook until the vegetables are softened, about 5 minutes.
Stir in the sliced Andouille sausage and chicken pieces. Cook for another 10 minutes, allowing the meats to brown slightly.
Pour in the chicken broth and add the canned diced tomatoes with their juice. Stir to combine.
Add the okra, Old Bay seasoning, dried thyme, bay leaves, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.
During the last 10 minutes of cooking, add the shrimp to the pot. Stir gently to ensure the shrimp cook evenly. Once the shrimp are pink and opaque, remove the pot from heat.
Discard the bay leaves. Taste and adjust the seasoning with salt and pepper if needed.
Serve the gumbo over cooked white rice. Garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
