Traditional Creole Gumbo

🕒 Prep: 30 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 8
★★★★★
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If you're craving a dish that's bursting with flavor and steeped in tradition, look no further than this Traditional Creole Gumbo. It's a hearty, comforting stew that brings together the rich culinary history of Creole cuisine with a modern home cook's twist.

Ingredients for Traditional Creole Gumbo

The secret to a good gumbo is in the roux, a blend of vegetable oil and flour cooked until it turns a deep brown, adding a nutty base flavor. The onion, bell pepper, and celery—known as the "holy trinity" in Creole cooking—bring a foundational aromatic depth. Adding garlic ramps up the flavor profile, while andouille sausage brings a smoky, spicy element. Fresh shrimp and crabmeat add a touch of sweetness and texture to the gumbo. Chicken stock provides a savory liquid to meld everything together. Okra not only thickens the gumbo but also adds a unique flavor. Bay leaves, Creole seasoning, thyme, salt, cayenne pepper, and black pepper round out the spice mix, giving it that unmistakable Creole kick. Serve it all over fluffy white rice, garnished with fresh parsley and green onions for a burst of color and freshness.

Tips & Tricks

  • Keep stirring the roux to avoid burning; it's the heart of your gumbo's flavor.
  • Use fresh seafood for a more vibrant taste, but frozen works in a pinch.
  • Adjust the cayenne pepper to your spice preference; a little goes a long way.
  • For a thicker gumbo, let it simmer uncovered for a bit longer.

Serving Suggestions

This gumbo pairs wonderfully with a side of cornbread or buttered French bread for dipping. A simple green salad with a tangy vinaigrette balances the rich flavors of the gumbo. For a complete Creole experience, consider serving with a side of sautéed greens or collard greens.

Frequently Asked Questions

Can I freeze leftover gumbo?
Yes, gumbo freezes well! Just let it cool completely, then store it in airtight containers. It can be frozen for up to three months.
What if I can't find andouille sausage?
If you can't find andouille, try kielbasa or chorizo for a similar smoky flavor.
Is there a vegetarian version of gumbo?
Absolutely! Skip the sausage and seafood, and add more vegetables like mushrooms and zucchini. Use vegetable stock instead of chicken stock.

Traditional Creole Gumbo Recipe Walkthrough

Start by heating your vegetable oil in a large pot over medium heat. Add the flour, whisking continuously to form a roux. Keep stirring and cooking until it reaches a dark brown color, which should take about 20 minutes. This step requires patience, but it's worth it for that deep, nutty flavor.

Next, toss in the chopped onion, bell pepper, celery, and garlic. Cook them in the roux until they become tender, about 10 minutes. This helps the flavors meld beautifully.

Add the andouille sausage slices to the pot and let them cook for about 5 minutes. This allows the sausage to release its flavors into the mix.

Slowly pour in the chicken stock, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to let it simmer.

Now, it's time to add the okra, bay leaves, Creole seasoning, thyme, salt, cayenne pepper, and black pepper. Let the gumbo simmer for about 45 minutes. This allows the flavors to deepen and mingle.

Finally, stir in the shrimp and crabmeat. Cook until the shrimp turn pink and are cooked through, about 5 minutes. Remove the bay leaves and taste to adjust the seasoning if needed.

Serve your gumbo over a bed of cooked white rice, and don't forget a generous sprinkle of fresh parsley and green onions for garnish.

Why You'll Love This Recipe

  • Packed with authentic Creole flavors that transport you to New Orleans.
  • A perfect blend of spicy, savory, and umami notes.
  • Ideal for feeding a crowd or meal prepping for the week.
  • Warm and comforting, making it perfect for cooler weather or when you need a hearty meal.

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
4 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 pound crabmeat
2 quarts chicken stock
2 cups sliced okra
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups cooked white rice
1/4 cup chopped fresh parsley
1/4 cup chopped green onions

Step-by-step Instructions

1. In a large pot, heat the vegetable oil over medium heat and whisk in the flour to create a roux, cooking until it turns a dark brown, about 20 minutes.
2. Add the onions, bell pepper, celery, and garlic to the roux and cook until the vegetables are tender, about 10 minutes.
3. Stir in the sliced andouille sausage and cook for an additional 5 minutes.
4. Gradually whisk in the chicken stock, ensuring no lumps form.
5. Add the okra, bay leaves, Creole seasoning, thyme, salt, cayenne, and black pepper. Bring the mixture to a boil, then reduce the heat and let simmer for about 45 minutes.
6. Stir in the shrimp and crabmeat, cooking until the shrimp is pink and cooked through, about 5 minutes.
7. Remove the bay leaves, and adjust seasoning if necessary.
8. Serve over cooked white rice and garnish with fresh parsley and green onions.

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