Creole Gumbo Recipe
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Servings
12
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Course
Main Course, Soup
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Cuisine
American
Creole Gumbo Recipe
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This Creole-style gumbo is a one-pot wonder loaded with chicken, shrimp, crabmeat, smoked sausage, and Creole spices, a bit different from Cajun gumbo.
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Ingredients
- 1 teaspoon olive oil
- 1 pound chicken breast or thicken thighs, chopped
- salt and pepper to taste
- 1 pound ounces andouille sliced into ¼ inch slices
- 3/4 cup peanut oil or vegetable oil
- 3/4 cup flour
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 28 ounce crushed tomatoes (2 14-oz cans)
- 2 tablespoons creole seasoning
- 1 teaspoon cayenne pepper optional, for extra spicy
- 6 cups chicken stock or use seafood stock
- 3 bay leaves
- 1 teaspoon fresh thyme
- 1 pound Shrimp peeled and deveined
- 1 pound crab meat
- 4 tablespoons chopped parsley + more for serving
- 1 tablespoon filé powder or to taste optional, for thickening
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Instructions
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add the peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of peanut butter. You can go lighter or darker (chocolate brown) if you’d like.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add chicken and andouille. Stir and cook for 1 minute.
- Add crushed tomatoes, Creole seasoning, cayenne, and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
- Stir in shrimp and crab and tuck into the gumbo. Simmer 6-7 minutes, or until the seafood is cooked through.
- Stir in fresh parsley and serve into bowls with filé powder on the side for thickening, if desired. Garnish with extra parsley.
Notes
- Great served with cooked white rice, or on its own.
- Okra is a common addition. To use it, chop and add with the green pepper, onion, and celery.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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