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New Orleans Creole Gumbo Recipe
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped
- 4 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 cups okra, sliced
- 2 tsp creole seasoning
- 2 cups cooked white rice
Instructions:
- Heat oil in a large pot over medium heat. Stir in flour, and cook until it turns a dark brown color to make a roux.
- Add onion, celery, and bell pepper. Cook until vegetables are tender.
- Stir in garlic and sausage, and cook for a few more minutes.
- Add shrimp, tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in okra and creole seasoning. Simmer for another 10 minutes.
- Serve gumbo over cooked white rice.
What You Will Need to Make This Creole Gumbo
Read more: Creole Stew Recipe
What you will need to make New Orleans Creole Gumbo
- Vegetable oil: Forms the base of the roux, giving the gumbo its rich, deep flavor and thick consistency.
- All-purpose flour: Combined with oil to create the roux, essential for thickening and adding a nutty taste.
- Onion: Adds sweetness and depth, balancing the savory flavors in the gumbo.
- Celery: Provides a fresh, slightly peppery crunch, enhancing the texture and flavor.
- Green bell pepper: Contributes a mild, sweet flavor, rounding out the holy trinity of Creole cooking.
- Garlic: Infuses the dish with a robust, aromatic quality, essential for authentic gumbo.
- Andouille sausage: Adds a smoky, spicy kick, enriching the overall taste.
- Shrimp: Brings a sweet, briny flavor, making the gumbo hearty and satisfying.
- Diced tomatoes: Adds acidity and sweetness, balancing the rich flavors.
- Chicken broth: Provides a savory, flavorful base, enhancing all other ingredients.
- Okra: Thickens the gumbo naturally, adding a unique texture and flavor.
- Creole seasoning: Delivers the signature spicy, savory taste, defining the dish.
- White rice: Serves as a neutral base, soaking up the flavorful gumbo.
Essential Tools and Instruments for Creole Gumbo
What tools/instruments will be needed to make New Orleans Creole Gumbo Recipe
- Large pot: Essential for cooking the gumbo, allowing ingredients to simmer and blend flavors.
- Wooden spoon: Perfect for stirring the roux and other ingredients without scratching the pot.
- Sharp knife: Necessary for chopping vegetables and slicing sausage with precision.
- Cutting board: Provides a stable surface for safely preparing vegetables and sausage.
- Measuring cups: Ensures accurate measurement of ingredients like oil, flour, and broth.
- Ladle: Ideal for serving the gumbo into bowls without making a mess.
New Orleans Creole Gumbo Recipe
A rich and flavorful gumbo with a mix of seafood, sausage, and vegetables.
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Ingredients:
Main Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped
- 4 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 cups okra, sliced
- 2 tsp Creole seasoning
- 2 cups cooked white rice
Instructions:
- Heat oil in a large pot over medium heat. Stir in flour, and cook until it turns a dark brown color to make a roux.
- Add onion, celery, and bell pepper. Cook until vegetables are tender.
- Stir in garlic and sausage, and cook for a few more minutes.
- Add shrimp, tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in okra and Creole seasoning. Simmer for another 10 minutes.
- Serve gumbo over cooked white rice.
Notes:
For extra flavor, add a bay leaf while simmering and remove before serving.
Read more: Gumbo Stew Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gCholesterol: 150mgSodium: 1200mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 50mgCalcium: 100mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare gumbo as directed, but don't add shrimp.
- Let gumbo cool to room temperature.
- Store in airtight containers in the fridge for up to 2 days.
- When ready to serve, reheat on the stove and add shrimp.
Freezing Instructions
- Cook gumbo without shrimp.
- Cool completely before transferring to freezer-safe containers.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove, adding shrimp during the last 10 minutes.
Adding a splash of file powder at the end of cooking gives the gumbo a unique, earthy flavor and helps thicken the broth.
Frequently Asked Questions About Creole Gumbo
FAQ:
How long does it take to make the roux?
It usually takes about 15-20 minutes to get a dark brown color.
Can I use a different type of sausage?
Yes, you can substitute with smoked sausage or even chorizo.
Is it necessary to use okra?
No, but it helps thicken the gumbo and adds flavor.
Can I make this gumbo ahead of time?
Absolutely, gumbo often tastes better the next day as the flavors meld.
What can I use if I don't have creole seasoning?
You can make your own with paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.
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