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New Orleans Creole Gumbo

Irresistible New Orleans Creole Gumbo to Warm Your Soul

This New Orleans Creole Gumbo is a celebration of soulful Southern cuisine, rich with smoky andouille sausage and tender shrimp.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 bowls
Course: Soups
Cuisine: Creole, Louisiana, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Andouille sausage Adds a smoky, savory depth
  • 1 pound Fresh seafood (crabmeat, shrimp) May swap with chicken or more sausage
  • 1/2 cup Roux (flour and bacon drippings) The foundation for thickness and flavor
  • 1 cup Holy trinity (celery, onions, green bell pepper) Vital for authenticity
For the Broth
  • 2 cups Beef bouillon Can substitute with vegetable bouillon
  • 1 can Canned stewed tomatoes
  • 1 cup Tomato sauce Fresh tomatoes can be used as an alternative
For the Flavor
  • 4 cloves Garlic Enhances depth
  • 1 tablespoon Hot pepper sauce Adjust to personal preference
  • 2 tablespoons Cajun seasoning
  • 2 leaves Bay leaves
  • 1 teaspoon Thyme
  • 1 teaspoon Sugar
For the Texture
  • 1 cup Okra Sauté with vinegar to reduce potential sliminess
  • 1 tablespoon File gumbo powder Use sparingly towards the end

Equipment

  • heavy saucepan
  • Large Pot
  • skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Roux: In a heavy saucepan, combine equal parts flour and bacon drippings over medium-low heat. Whisk continuously for 20-30 minutes, until the roux reaches a rich mahogany color.
  2. Sauté the Vegetables: Finely chop the holy trinity of celery, onions, and green bell pepper along with garlic. Stir into the roux and cook for 10-15 minutes.
  3. Create the Broth: In a large pot, bring water to a boil and dissolve beef bouillon. Whisk the roux-vegetable mixture into the boiling broth.
  4. Season the Gumbo: Reduce heat to low, add remaining ingredients (excluding okra and seafood), and simmer uncovered for one hour.
  5. Add Okra and Seafood: Sauté okra with vinegar until golden, then add to the simmering gumbo with crabmeat and shrimp. Simmer for an additional 45 minutes.
  6. Final Touch: Whisk in file gumbo powder before serving, adjusting seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Letting the gumbo sit overnight enhances flavors, making it even more delicious the next day.

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