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
- 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.
- Cook the Vegetables: Add onion, bell pepper, celery, and garlic to the roux. Cook until vegetables are softened.
- Add Meat and Tomatoes: Stir in Andouille sausage, chicken, and diced tomatoes. Cook for a few minutes.
- 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.
- Add Shrimp: Stir in shrimp and cook until pink and cooked through.
- 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
