Classic Creole Gumbo

Classic Creole Gumbo is a rich and hearty stew, brimming with the flavors of the Southern United States. Its aromatic base of vegetables and spices is simmered with a variety of proteins, creating a dish that is both comforting and satisfying.

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Serves: 8

Ingredients

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

4 cloves garlic, minced

1 pound andouille sausage, sliced

1 pound chicken thighs, boneless and skinless, cut into chunks

1 pound shrimp, peeled and deveined

2 cups chicken broth

1 can (14.5 oz) diced tomatoes

2 teaspoons Creole seasoning

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

2 bay leaves

Salt and pepper to taste

1 tablespoon Worcestershire sauce

2 cups cooked white rice

1/4 cup chopped green onions for garnish

1/4 cup chopped fresh parsley for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat and gradually whisk in the flour to create a roux. Stir constantly until the mixture turns a dark brown color, about 15-20 minutes.

2. Add the chopped onion, bell pepper, and celery to the roux, cooking until softened, about 5 minutes.

3. Stir in the garlic and cook for an additional minute.

4. Add the andouille sausage and chicken thighs, cooking until the chicken is browned on all sides, about 8 minutes.

5. Pour in the chicken broth, diced tomatoes, Creole seasoning, thyme, cayenne pepper, bay leaves, Worcestershire sauce, salt, and pepper.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, stirring occasionally.

7. Add the shrimp and cook until they turn pink and opaque, about 5 minutes.

8. Remove bay leaves before serving. Serve the gumbo over cooked white rice, garnished with green onions and parsley.

Storage

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

Reheating

Reheat the gumbo gently on the stovetop over medium heat, stirring occasionally until heated through.

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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.