Traditional Creole Gumbo
There’s something truly magical about a pot of traditional Creole gumbo simmering on the stove. This rich, hearty stew, deeply rooted in Louisiana’s culinary tradition, marries flavors and textures that transport you straight to the vibrant streets of New Orleans. The melding of spices, fresh seafood, and smoky sausage creates a dish that’s savory and comforting, making it perfect for family gatherings, cozy nights in, or any occasion where you want to impress your guests with something deliciously authentic.
Whether you’re serving it on a chilly evening or sharing it during a festive celebration, gumbo is the kind of dish that brings everyone together. Its unique blend of ingredients ensures that every spoonful is bursting with flavor, leaving your guests asking for seconds—if not thirds! With this easy-to-follow recipe, you’ll discover how to create a comforting bowl of gumbo that will have your loved ones raving about it for years to come.
Ingredients
- 1/2 cup flour
- 1/2 cup vegetable oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1 pound sausage, sliced
- 1 pound crabmeat
- 6 cups chicken broth
- 2 cups okra, sliced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon Cajun seasoning
- Cooked rice for serving
This is what the finished dish looks like when perfectly cooked.
Directions
- In a large pot, combine the flour and vegetable oil over medium heat. Stir constantly until the mixture turns a dark brown color, creating a roux.
- Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the peeled shrimp, sliced sausage, and crabmeat, mixing well to combine.
- Pour in the chicken broth, increasing the heat to bring the mixture to a boil.
- Once boiling, add the sliced okra, salt, pepper, and Cajun seasoning. Stir well.
- Reduce the heat and let it simmer for 30 minutes, allowing all the flavors to meld beautifully.
- Serve the hot gumbo over a bowl of cooked rice and enjoy!
Tips & Variations
- Ingredient Substitutions: You can use turkey sausage or smoked sausage for a different flavor. For a seafood variation, consider adding scallops or fish.
- Optional Variations: Make it spicy by adding diced jalapeños or a few dashes of hot sauce.
- Storage or Reheating Tips: Leftover gumbo can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a little water or broth if needed to loosen it up.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
- Servings: 6-8
- Difficulty Level: Moderate
A visual feast showcasing the fresh ingredients that make this gumbo irresistible.
Creole Gumbo
Ingredients
For the roux
- 1/2 cup flour
- 1/2 cup vegetable oil
Vegetables
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Seafood and meat
- 1 pound shrimp, peeled and deveined
- 1 pound sausage, sliced
- 1 pound crabmeat
Base broth
- 6 cups chicken broth
Add-ins
- 2 cups okra, sliced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon Cajun seasoning
For serving
- Cooked rice Serve gumbo over cooked rice.
Instructions
Preparation
- In a large pot, combine the flour and vegetable oil over medium heat. Stir constantly until the mixture turns a dark brown color, creating a roux.
- Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the peeled shrimp, sliced sausage, and crabmeat, mixing well to combine.
- Pour in the chicken broth, increasing the heat to bring the mixture to a boil.
- Once boiling, add the sliced okra, salt, pepper, and Cajun seasoning. Stir well.
- Reduce the heat and let it simmer for 30 minutes, allowing all the flavors to meld beautifully.
- Serve the hot gumbo over a bowl of cooked rice and enjoy!