New Orleans Creole Gumbo Recipe

Get ready to bring the Big Easy straight to your kitchen with this New Orleans Creole Gumbo Recipe! This lush, flavorful stew brims with zesty sausage, plump shrimp, and tender chicken, all swimming in a deep, mahogany roux alongside the holy trinity of Louisiana cooking: onions, bell pepper, and celery. There’s a magical warmth and complexity in every spoonful that instantly transports you to a lively French Quarter dinner table. Whether you’re hosting friends for Mardi Gras or just craving something soul-satisfying, this New Orleans Creole Gumbo Recipe is the perfect way to taste the spirit of New Orleans at home—no parade required.

Ingredients You’ll Need

One of the joys of making gumbo is realizing just how humble yet essential each ingredient is. While the list is deceptively simple, every element has a starring role in the final flavor, from the smoky undertones of sausage to that classic trio of veggies lending their sweet-savory base.

  • Andouille sausage: This smoky, spicy sausage is the backbone of gumbo’s robust flavor—slice it thick for the most satisfying bite.
  • Boneless, skinless chicken thighs: Chicken thighs hold up better than breasts during simmering; they stay juicy and tender the whole time.
  • Shrimp (peeled and deveined): Sweet, succulent shrimp bring a little taste of the Gulf—add them at the end so they don’t overcook.
  • Yellow onion: Essential for that classic Creole base and a subtle caramelized sweetness as they cook down.
  • Green bell pepper: Adds color and a mild tangy crunch, key for that authentic flavor foundation.
  • Celery stalks: Earthy and aromatic, celery rounds out the holy trinity and deepens the broth.
  • Garlic cloves: Fresh garlic gives every spoonful warmth and a tiny nudge of spicy undertones.
  • All-purpose flour: Melding with oil, this is how you get a deeply-flavored brown roux—the heart of any classic gumbo.
  • Vegetable oil: Helps toast the flour until it’s rich and nutty, essential for the iconic gumbo roux.
  • Chicken stock: Homemade or store-bought, a good stock ties everything together with savory depth.
  • Fire-roasted diced tomatoes: Lends a tangy, slightly smoky accent that keeps the broth bright and vivid.
  • Bay leaves: These add subtle herbal notes throughout the long, slow simmer.
  • Creole seasoning: A blend of paprika, thyme, and cayenne that delivers the unmistakable spirit of Louisiana cooking.
  • Fresh parsley: Chopped parsley gives a final pop of color and a breath of freshness to each bowl.
  • Salt and black pepper: Essential for seasoning and bringing out all those complex, developed flavors.
  • Hot cooked white rice: The soft, tender base for your gumbo—perfect for soaking up every drop of rich, spiced broth.

How to Make New Orleans Creole Gumbo Recipe

Step 1: Brown the Sausage and Chicken

Start by heating a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add the sliced andouille sausage and cook, turning occasionally, until it’s deeply browned and fragrant. Remove the sausage and repeat the process with chicken thighs, searing until each side is golden and flavorful—this not only develops flavor, but the browned bits left behind will season your roux beautifully.

Step 2: Make the Roux

Lower the heat to medium-low. Add the oil to the same pot, then sprinkle in the flour, whisking constantly. This is where patience pays off—keep stirring for 20-30 minutes until your roux reaches a gorgeous, dark peanut butter or chocolate color. A good roux is the heart and soul of any New Orleans Creole Gumbo Recipe, so resist the urge to rush!

Step 3: Add the Holy Trinity (Onion, Bell Pepper, Celery)

Once the roux is ready, toss in your onion, bell pepper, and celery. The sizzle and aroma at this stage are genuinely thrilling. Cook for another 5-8 minutes, stirring often, until the veggies are softened and beginning to caramelize, which helps deepen your gumbo’s flavor base.

Step 4: Build the Broth

Stir in garlic and cook for another minute until fragrant, then add the fire-roasted tomatoes, chicken stock, and bay leaves. Scrape up any browned bits from the bottom of your pot—these will dissolve into the broth, adding wonderful savoriness.

Step 5: Simmer, Then Add Meats

Return the browned sausage and chicken to the pot. Add Creole seasoning, a good pinch of salt, and black pepper. Bring everything to a simmer, then cover and cook gently for about 45 minutes, allowing the flavors to meld and the chicken to become perfectly tender.

Step 6: Add the Shrimp and Finish

Five minutes before serving, stir in the shrimp. They’ll poach quickly in the bubbling broth, turning opaque and tender. Taste and adjust seasoning with more Creole seasoning, salt, or black pepper as needed, then sprinkle with fresh parsley for an irresistible finishing touch.

How to Serve New Orleans Creole Gumbo Recipe

New Orleans Creole Gumbo Recipe - Recipe Image

Garnishes

Nothing says “authentic gumbo” like a bright sprinkle of fresh parsley and a dash of hot sauce on top! A scattering of thinly-sliced green onions across each bowl adds both crunch and a pop of color. For a true Louisiana touch, offer file powder at the table, so guests can stir in a pinch for extra body and a hint of earthy sassafras.

Side Dishes

A steaming scoop of fluffy white rice is the undeniable classic, balancing out all that flavorful broth. For something extra, a crusty French baguette is ideal for sopping up every last drop—or try buttery cornbread muffins if you want a Southern twist. A cool, crisp salad with citrus vinaigrette can lighten things up nicely, making the meal feel fresh and special.

Creative Ways to Present

If you’re looking to wow at your next dinner party, serve your New Orleans Creole Gumbo Recipe in small cast-iron pots or deep soup mugs, garnished with microgreens or edible flowers. For more casual gatherings, set up a DIY gumbo bar with different toppings (think diced scallions, spicy pickled okra, or crumbled bacon) so everyone can customize their bowl. This dish is meant to bring people together, so don’t hesitate to make it festive!

Make Ahead and Storage

Storing Leftovers

Gumbo only gets better with time, so don’t fear leftovers—the flavors continue to deepen overnight! Store cooled gumbo in an airtight container in the fridge for up to 3 days. As always, remove bay leaves before storing to prevent bitterness.

Freezing

If you want to stash some gumbo for later, ladle it (without the rice!) into freezer-safe containers once cooled. It will keep for up to three months. Because the shrimp can become rubbery after freezing, consider adding fresh shrimp when reheating if you’re making a big batch ahead.

Reheating

To reheat, gently warm your gumbo over medium-low heat, stirring occasionally. If the broth thickens too much, splash in a bit of chicken stock or water until it loosens to your liking. If your gumbo was frozen, thaw overnight in the fridge before reheating. Ladle over freshly cooked rice for that just-made magic every time!

FAQs

What’s the difference between Creole gumbo and Cajun gumbo?

Creole gumbo, like this New Orleans Creole Gumbo Recipe, typically includes tomatoes and often a wider variety of proteins, while Cajun gumbo is usually darker (thanks to a richer roux) and tomato-free. Both are delicious, but Creole gumbo tends to be a little brighter and slightly less fiery.

Can I make this gumbo ahead?

Absolutely! In fact, many locals swear that gumbo tastes even better the next day, after the flavors have mingled. Store your New Orleans Creole Gumbo Recipe in the fridge and simply reheat before serving—just remember to keep the rice separate until you’re ready to eat.

How spicy is this gumbo?

The beauty of gumbo is how customizable it is. The andouille sausage and Creole seasoning offer a moderate kick, but you control the heat! Add more pepper or hot sauce if you love spice, or dial it back for a milder version.

Can I use different proteins?

Absolutely! While sausage, chicken, and shrimp are traditional for a New Orleans Creole Gumbo Recipe, you can swap in crab meat, oysters, or even chunks of catfish. Use what you have and love—just adjust the cooking time for different meats or seafood.

What’s the best way to get a dark roux without burning it?

Patience and constant stirring are your best friends. Keep your heat medium-low and don’t walk away from the pot. Use a wooden spoon or whisk, and keep your eye on the roux as it transforms from blond to peanut butter to the rich brown that gives gumbo its signature flavor.

Final Thoughts

There’s something undeniably special about setting a hearty bowl of gumbo on the table—every bite is a celebration of soulful, Southern cooking. With this New Orleans Creole Gumbo Recipe, you don’t need a special occasion to treat your friends and family to a taste of Louisiana tradition. Don’t be surprised if it becomes your go-to comfort food!

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New Orleans Creole Gumbo Recipe

New Orleans Creole Gumbo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.2 from 12 reviews
  • Author: cozykitcheneats
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Creole
  • Diet: Gluten Free

Description

This New Orleans Creole Gumbo recipe is a flavorful and hearty stew featuring a mix of meats, seafood, and vegetables, all simmered in a rich, spiced broth. Perfect for a taste of the Big Easy in your own home!


Ingredients

Units Scale

For the Roux:

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil

For the Gumbo:

  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • Andouille sausage, sliced
  • Chicken thighs, boneless and skinless, diced
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 cup okra, sliced
  • 1 lb shrimp, peeled and deveined
  • Creole seasoning, salt, and pepper to taste

Instructions

  1. Make the Roux: In a heavy-bottomed pot, combine flour and oil over medium heat. Stir constantly until the roux reaches a dark caramel color.
  2. Cook the Vegetables: Add onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are softened.
  3. Add Meat and Tomatoes: Stir in Andouille sausage, chicken, and diced tomatoes. Cook for a few minutes.
  4. Simmer the Gumbo: Pour in chicken broth and bring to a simmer. Add okra and season with Creole seasoning, salt, and pepper. Simmer for about an hour.
  5. Add Shrimp: Stir in shrimp and cook until pink and cooked through.
  6. Serve: Serve the gumbo hot over rice.

Notes

  • Gumbo tastes even better the next day as the flavors meld together.
  • You can adjust the heat level by adding more or less Creole seasoning.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 5g
  • Sodium: 1100mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 160mg

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