Bayou Breeze Creole Gumbo

A mouthwatering Creole Gumbo that captures the essence of Louisiana cuisine with a unique twist, featuring a symphony of fresh seafood, aromatic spices, and garden-fresh vegetables, perfect for any occasion.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, diced

1 green bell pepper, diced

2 celery stalks, diced

5 cloves garlic, minced

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 lb crabmeat

1 can (14.5 oz) diced tomatoes

4 cups chicken broth

2 tsp Creole seasoning

1 tsp thyme

1 bay leaf

Salt to taste

1/2 tsp cayenne pepper

1/2 cup chopped parsley

Green onions for garnish

Filé powder for serving

Steamed white rice for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat and whisk in the flour to make a roux, stirring continuously until it turns a rich chocolate brown.

2. Add the onion, bell pepper, celery, and garlic to the roux, cooking until softened.

3. Stir in the sausage and cook for another 5 minutes.

4. Add the shrimp, crabmeat, diced tomatoes (with juice), chicken broth, Creole seasoning, thyme, bay leaf, salt, and cayenne pepper.

5. Bring the gumbo to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.

6. Add parsley and simmer for another 5 minutes.

7. Serve hot over steamed rice, garnished with green onions, and sprinkle with filé powder.

Storage

Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, gently warm the gumbo on the stovetop over low heat, stirring occasionally until heated through, or microwave in a microwave-safe dish for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.