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Creole Gumbo Recipe

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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 12
Course: Main Course , Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  2. 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.
  3. 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.
  4. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
  5. Add chicken and andouille. Stir and cook for 1 minute.
  6. Add crushed tomatoes, Creole seasoning, cayenne, and chicken stock. Scrape up the brown bits from the bottom.
  7. Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
  8. Stir in shrimp and crab and tuck into the gumbo. Simmer 6-7 minutes, or until the seafood is cooked through.
  9. 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.