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Authentic Creole Gumbo Recipe

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3.9 from 56 reviews

Authentic Creole Gumbo is a rich, hearty stew originating from Louisiana, blending smoky andouille sausage, tender chicken, fresh shrimp, and a deeply flavorful chocolate brown roux base. This classic dish combines the essential Creole ‘holy trinity’ of vegetables along with tomatoes, okra, and a mix of bold spices for a soul-satisfying, comforting meal with layers of complex flavors and a perfect balance of textures.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings

Ingredients

Meats and Seafood

  • 14 oz andouille sausage, sliced
  • 1 pound boneless skinless chicken, cut into medium sized chunks
  • ½ pound shrimp, peeled and deveined with tails on

Vegetables and Aromatics

  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 6 garlic cloves, finely chopped
  • 1 cup frozen okra pieces
  • 2 bay leaves
  • 2 tablespoons fresh parsley, chopped + more for garnish
  • scallions, green part, sliced for garnish

Spices and Seasonings

  • 2 tablespoons + 2 teaspoons Creole seasoning, divided
  • 1 teaspoon dried thyme
  • salt, to taste
  • pepper, to taste

Liquids and Oils

  • ¾ cup + 2 tablespoons cooking oil, divided
  • 14 oz canned crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 6 cups chicken stock

Thickening Agent

  • ¾ cup all-purpose flour

Instructions

  1. Brown the Sausage: Heat 2 tablespoons of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned and lightly crisp around the edges, rendering its flavorful fat. Remove the sausage to a plate.
  2. Sear the Chicken: Season the chicken chunks with 2 teaspoons of Creole seasoning. Add the chicken pieces to the pot and sear until well browned on the outside, but not fully cooked through. Remove and set aside with the sausage.
  3. Make the Roux: Discard the oil left in the pot. Add the remaining ¾ cup cooking oil to the pot over medium heat. Slowly whisk in the flour to form a roux. Stir constantly, scraping the bottom to prevent burning until it reaches a deep chocolate brown color, about 25 to 35 minutes. The roux should smell nutty and toasted, avoiding any burnt aroma.
  4. Cook Vegetables in Roux: Immediately stir in the diced onion, green bell pepper, and celery into the roux. Cook for 6 to 8 minutes until softened and the vegetables are well coated in the roux.
  5. Add Garlic and Seasonings: Stir in the garlic and cook for another minute until fragrant. Then add the remaining 2 tablespoons Creole seasoning, crushed tomatoes, dried thyme, Worcestershire sauce, chopped parsley, and bay leaves. Mix well.
  6. Add Meats and Stock: Return the browned sausage and chicken to the pot. Slowly pour in the chicken stock while stirring to combine the roux fully without lumps. Bring the gumbo to a gentle boil.
  7. Simmer the Gumbo: Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally to allow the chicken to become tender and flavors to deepen.
  8. Add Okra: Stir in the frozen okra pieces after the first hour. Continue to simmer uncovered for another 20 to 30 minutes until the okra is tender and the gumbo slightly thickens.
  9. Finish with Shrimp: Add the peeled and deveined shrimp during the final 10 minutes of cooking. Simmer just until shrimp turn pink and are cooked through, tender but not rubbery.
  10. Serve: Adjust salt and pepper to taste. Garnish with additional chopped fresh parsley and sliced green parts of scallions before serving hot.

Notes

  • Keep stirring when making the roux to prevent burning, as a burnt roux will impart bitterness.
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution during roux and simmering stages.
  • Okra acts as a natural thickener and adds a subtle earthy flavor.
  • For extra heat, add cayenne pepper or hot sauce according to preference.
  • Gumbo is traditionally served over steamed white rice.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Creole

Find it online: https://allyumcooks.com/authentic-creole-gumbo-recipe/